Pan-Seared Salmon with Avocado-Cilantro Salsa and Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender pan-seared salmon topped with a refreshing avocado and cilantro salsa, served over light, spiralized zucchini noodles makes a perfect Whole30 seafood dish. This american-inspired whole30 (whole30, gluten free) ready in about 27 minutes blends (6 oz each), skin-on salmon fillets, medium, diced ripe avocado, chopped fresh cilantro leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 pieces (6 oz each), skin-on salmon fillets
• 1 medium, diced ripe avocado
• 1/3 cup, chopped fresh cilantro leaves
• 2 tbsp, freshly squeezed lime juice
• 2 tbsp, finely diced red onion
• 1 small, seeded and finely chopped jalapeño
• 4 medium, spiralized into noodles zucchini
• 3 tbsp, divided olive oil
• 1 1/4 tsp, divided sea salt
• 3/4 tsp, divided black pepper

Instructions

1. Step 1: In a medium bowl, combine 1 diced ripe avocado, 1/3 cup chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, 2 tbsp finely diced red onion, and 1 small seeded and finely chopped jalapeño. Season with 1/4 tsp sea salt and 1/4 tsp black pepper, gently tossing to combine. Set salsa aside.
2. Step 2: Pat dry 4 salmon fillets (6 oz each, skin-on) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Step 3: Place salmon skin-side down and cook for 5-6 minutes without moving until the skin crisps and the salmon is cooked about two-thirds through. Flip and cook for an additional 2-3 minutes until an internal temperature of 125-130°F (medium rare) or desired doneness.
4. Step 4: While salmon cooks, heat remaining 1 tbsp olive oil in another skillet over medium heat. Add 4 spiralized medium zucchinis and sauté for 2-3 minutes until just tender but still firm. Season with 1/4 tsp sea salt and 1/4 tsp black pepper.
5. Step 5: Plate the sautéed zucchini noodles and top each with a salmon fillet. Spoon generous amounts of avocado-cilantro salsa over the salmon and serve immediately.