Pan-Seared Salmon with Avocado Cilantro Crema

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

Tender salmon fillets pan-seared to golden perfection, topped with a smooth avocado cilantro crema that adds a bright, creamy contrast. This american-inspired keto (low carb) 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 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.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 450 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 both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook for 4-5 minutes until the edges are crispy and the fish is cooked halfway through.
  3. Step 3: Flip the salmon and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork. Remove from heat and set aside.
  4. Step 4: In a blender or food processor, combine 1 medium peeled avocado, 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, 3 tbsp sour cream, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
  5. Step 5: Serve the salmon topped with 2-3 tbsp of the avocado cilantro crema for a fresh, tangy finish.

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, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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