Pan-Seared Salmon with Avocado and Zucchini Ribbon 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.

A simple keto-friendly salmon dish paired with a fresh avocado and zucchini salad that highlights healthy fats and low-carb veggies. This Mediterranean-inspired keto recipe (low carb), ready in about 20 minutes, pairs salmon fillets, olive oil, salt 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.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving, until edges are crispy and golden. Flip and cook for an additional 3 minutes until cooked through but still moist.
  3. Step 3: While salmon cooks, in a medium bowl, combine 1 sliced medium avocado, 1 large peeled zucchini into ribbons, 8 halved cherry tomatoes, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill. Toss gently to coat.
  4. Step 4: Plate salmon and top with the zucchini and avocado salad. Sprinkle 1/4 cup crumbled feta cheese over the salad before serving.

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