Pan-Seared Salmon with Avocado-Cilantro Pesto

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

A rich, keto-friendly salmon dish featuring a vibrant avocado and cilantro pesto that enhances the fish’s natural flavor. This mediterranean-inspired keto (low carb, gluten free) 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 420 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 medium peeled avocado, 1 cup packed fresh cilantro, 1/4 cup extra virgin olive oil, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp water; blend until smooth and creamy, then set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving, until the edges turn crispy and the flesh is golden.
  4. Step 4: Flip the salmon carefully and cook the other side for 3-4 minutes until the fish is opaque and flakes easily with a fork.
  5. Step 5: Serve each salmon fillet topped generously with the prepared avocado-cilantro pesto, garnishing with extra cilantro leaves if desired.

Frequently asked questions

How long does Pan-Seared Salmon with Avocado-Cilantro Pesto 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 Pesto?

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 Pesto?

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 Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pesto low carb?

Yes — this recipe is tagged 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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