Pan-Seared Salmon with Avocado-Cilantro Crema
A rich, flaky salmon fillet pan-seared to golden perfection, topped with a zesty avocado-cilantro crema that adds brightness and creaminess. 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 450 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.
Ingredients
- 2 fillets (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 medium ripe avocado
- 1/4 cup fresh cilantro leaves
- 1 tbsp lime juice
- 2 tbsp sour cream
- 1 small garlic clove
- 2 tbsp water
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
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 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.
- 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 another 3-4 minutes until cooked through but still moist.
- Step 3: Meanwhile, in a blender or food processor, combine 1/2 medium ripe avocado, 1/4 cup fresh cilantro leaves, 1 tbsp lime juice, 2 tbsp sour cream, 1 small garlic clove, and 2 tbsp water. Blend until smooth and creamy.
- Step 4: Serve each salmon fillet topped with 2 tbsp avocado-cilantro crema, garnishing with extra cilantro if desired.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado-Cilantro Crema 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 Crema?
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-Cilantro Crema?
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 Crema 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 Crema 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.
