Pan-Seared Salmon with Avocado-Cilantro Cream Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A rich, keto-friendly salmon dish featuring a smooth avocado and cilantro sauce that adds freshness and healthy fats. This Mediterranean-inspired keto recipe, ready in about 20 minutes, pairs salmon fillets, avocado, fresh cilantro leaves 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.

Ingredients

• 4 fillets (6 oz each) salmon fillets
• 1 medium, peeled and pitted avocado
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1/4 cup sour cream
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp water

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

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. 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 the edges are crispy and golden. Flip and cook an additional 3-4 minutes until cooked through but still moist.
3. Step 3: Meanwhile, in a blender, combine 1 medium peeled and pitted avocado, 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, 1/4 cup sour cream, 2 minced garlic cloves, and 2 tbsp water. Blend until smooth and creamy.
4. Step 4: Serve the salmon fillets topped with the avocado-cilantro cream sauce, garnishing with extra cilantro if desired.