Pan-Seared Salmon with Avocado and Tomato Salad

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

Simple pan-seared salmon served alongside a fresh avocado and tomato salad dressed with lime juice for a Whole30-compliant lunch. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs salmon fillets, avocado, diced, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 10 min Serves 4 Mediterranean cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) salmon fillets
2 medium avocado, diced
1 1/2 cups cherry tomatoes, halved
1/4 cup red onion, finely chopped
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until the skin is crispy and the fish is cooked halfway through.
Step 3: Flip the salmon and cook for an additional 3-4 minutes until just cooked through and opaque.
Step 4: While salmon cooks, combine 2 diced medium avocados, 1 1/2 cups halved cherry tomatoes, 1/4 cup finely chopped red onion, 3 tablespoons fresh lime juice, and 2 tablespoons chopped fresh cilantro in a bowl.
Step 5: Toss the salad gently and season with a pinch of salt if desired. Serve the salmon fillets immediately alongside the avocado and tomato salad.