Pan-Seared Salmon with Avocado and Herb Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A rich, keto-friendly salmon dish served with a creamy avocado and fresh herb salad, perfect for a low-carb meal. This Mediterranean-inspired keto recipe (low carb), ready in about 20 minutes, pairs salmon fillets, avocado, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 1 medium, diced avocado
• 3 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
2. Step 2: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the edges turn crispy and golden. Flip and cook for another 3-4 minutes until cooked through but still moist.
3. Step 3: In a bowl, combine 1 diced medium avocado with 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped fresh parsley, and 2 tbsp chopped fresh cilantro. Toss gently to coat and season with a pinch of salt.
4. Step 4: Serve the salmon hot topped with the avocado herb salad, allowing the creamy avocado to contrast with the crispy salmon skin.