Pan-Seared Salmon with Avocado and Cherry Tomato Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared salmon fillets served alongside a refreshing salad of creamy avocado and sweet cherry tomatoes, dressed in lemon juice. This Mediterranean-inspired paleo recipe (paleo diet), ready in about 22 minutes, pairs salmon fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Place salmon skin side down and cook for 5-6 minutes until skin is crisp.
  3. Step 3: Flip salmon and cook for an additional 3-4 minutes until fish flakes easily with a fork. Remove from heat and keep warm.
  4. Step 4: In a medium bowl, combine 2 diced medium avocados and 1 pint halved cherry tomatoes. Add 2 tbsp fresh lemon juice, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp extra virgin olive oil. Toss gently to combine.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the salad and serve alongside the salmon immediately.

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