Pan-Seared Salmon with Avocado-Cilantro Keto Salad
A rich pan-seared salmon fillet paired with a fresh, creamy avocado-cilantro salad, perfect for a keto-friendly lunch or dinner. This mediterranean-inspired keto (low carb) ready in about 18 minutes pairs salmon fillet, avocado, cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 1, 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
- 6 oz salmon fillet
- 1 medium avocado
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup baby spinach
- 2 tbsp finely diced red onion
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Season 6 oz salmon fillet with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, then place skin-side down in the hot skillet. Cook for 4-5 minutes until the edges are crispy, then flip and cook another 3 minutes until salmon is opaque and flakes easily.
- Step 2: While salmon cooks, dice 1 medium avocado and combine in a bowl with 1/4 cup chopped cilantro, 1 tbsp lime juice, 2 tbsp finely diced red onion, and 1 cup baby spinach. Drizzle with remaining 1 tbsp olive oil and gently toss to coat.
- Step 3: Plate the salmon alongside the avocado-cilantro salad, garnish with extra cilantro if desired, and serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado-Cilantro Keto Salad take to make?
Total time is about 18 minutes (10 min prep + 8 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 Keto 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-Cilantro Keto 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-Cilantro Keto Salad for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Keto Salad 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.
What others are saying
- ★★★★★
This salmon was perfectly cooked and the avocado salad was a delightful contrast. My family loved it!
- ★★★★★
The best keto recipe I've tried! Easy and delicious.
- ★★★★☆
Loved the flavors, but I wish the salad had more cilantro.
