Pan-Seared Salmon with Avocado and Lemon-Cilantro Dressing

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 developed and reviewed.

A rich, keto-friendly salmon dish featuring perfectly seared fillets topped with a fresh avocado and zesty lemon-cilantro dressing. This Mediterranean-inspired keto recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, avocado, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crispy.
  4. Step 4: Flip the salmon carefully and cook for another 3 minutes until the flesh is opaque and flakes easily.
  5. Step 5: While salmon cooks, combine 1 diced medium avocado, 3 tbsp fresh lemon juice, 1/4 cup finely chopped cilantro, 1 minced garlic clove, 1 tbsp olive oil, and 1/4 tsp red pepper flakes in a bowl; gently toss to combine and season with a pinch of salt.
  6. Step 6: Remove salmon from heat and plate, spooning the avocado-lemon-cilantro dressing over the top while the salmon is warm.

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