Pan-Seared Salmon with Avocado Cilantro Lime Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, buttery salmon fillet pan-seared to crisp perfection, paired with a refreshing avocado salad dressed in tangy lime and fresh cilantro. This Mediterranean-inspired keto recipe (low carb), ready in about 20 minutes, pairs salmon fillets, avocado, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each), season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the salmon fillets skin-side down and cook for 4-5 minutes until the edges are crispy and the skin releases easily, then flip and cook for another 3 minutes until cooked through but moist.
  3. Step 3: In a medium bowl, combine 2 diced medium avocados, 1/4 cup chopped fresh cilantro, juice of 2 limes, 1 minced garlic clove, 1 tbsp olive oil, and 1/4 tsp red pepper flakes; toss gently to coat.
  4. Step 4: Arrange 4 cups chopped romaine lettuce on plates, top with the avocado cilantro lime salad, then place the crispy salmon fillets on top and serve immediately.

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