Pan-Seared Salmon with Avocado Cilantro Cream
A rich, keto-friendly salmon dish served with a smooth avocado cilantro sauce that balances creaminess and brightness. This mediterranean-inspired keto (keto, low carb) ready in about 20 minutes pairs fillets (6 oz each) salmon fillets, medium, peeled and pitted avocado, fresh cilantro leaves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 fillets (6 oz each) salmon fillets
- 1 medium, peeled and pitted avocado
- 1/4 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 clove, minced garlic cloves
- 2 tbsp olive oil
- 2 tbsp heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp water
Instructions
- Step 1: In a blender, combine 1 medium avocado, 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, 1 minced garlic clove, 2 tbsp heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp water. Blend until smooth and creamy; set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 2 salmon fillets (6 oz each) with 1/4 tsp salt and black pepper. Place salmon skin-side down and sear for 4-5 minutes without moving until the edges are crispy.
- Step 3: Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Remove from heat.
- Step 4: Plate the salmon and spoon the avocado cilantro cream over the top or to the side. Serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado Cilantro Cream 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 Cilantro Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh cilantro leaves from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Avocado Cilantro Cream?
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 Cilantro Cream 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 Cilantro Cream keto?
Yes — this recipe is tagged keto, 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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