Pan-Seared Salmon with Avocado Cilantro Salad

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A quick keto-friendly salmon dish featuring crispy-skinned salmon paired with a refreshing avocado and cilantro salad. This Mediterranean-inspired keto recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced ripe avocado
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp lime juice
• 2 tbsp, finely diced red onion
• 1 tsp, finely chopped jalapeño
• 1 tbsp extra virgin olive oil

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Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook for an additional 3 minutes until cooked through.
3. Step 3: Meanwhile, combine 1 diced medium avocado, 1/4 cup chopped fresh cilantro leaves, 2 tbsp lime juice, 2 tbsp finely diced red onion, and 1 tsp finely chopped jalapeño in a bowl. Drizzle with 1 tbsp extra virgin olive oil and gently toss until mixed.
4. Step 4: Serve the crispy salmon topped with the avocado cilantro salad immediately.