Pan-Seared Salmon with Avocado and Zucchini Ribbon Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Frequently asked questions

How long does Pan-Seared Salmon with Avocado and Zucchini Ribbon Salad take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Avocado and Zucchini Ribbon Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Avocado and Zucchini Ribbon Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Avocado and Zucchini Ribbon Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Avocado and Zucchini Ribbon Salad low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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