Pan-Seared Salmon with Avocado-Cilantro Keto Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 recipe (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

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Instructions

1. 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.
2. 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.
3. Step 3: Plate the salmon alongside the avocado-cilantro salad, garnish with extra cilantro if desired, and serve immediately.