Pan-Seared Salmon with Avocado-Cilantro Sauce and Sautéed Spinach

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

Rich pan-seared salmon topped with a creamy avocado-cilantro sauce, complemented by garlicky sautéed spinach for a vibrant Whole30 seafood entrée. This american-inspired whole30 (gluten free) ready in about 30 minutes blends (6 oz each), skin on salmon fillets, medium, peeled and pitted avocado, packed 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 480 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make the avocado-cilantro sauce, combine 1 medium peeled and pitted avocado, 1/4 cup fresh cilantro leaves, 2 tbsp fresh lime juice, and 1 minced garlic clove in a blender or food processor. Blend until smooth and creamy; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 skin-on salmon fillets (6 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until the skin is crisp.
  3. Step 3: Flip salmon and cook for an additional 3-4 minutes until salmon is opaque and flakes easily with a fork. Remove salmon from skillet and keep warm.
  4. Step 4: In the same skillet, add remaining 2 tbsp olive oil and 2 minced garlic cloves. Sauté garlic for 30 seconds until fragrant.
  5. Step 5: Add 6 cups baby spinach and 2 tbsp water to the skillet. Cook, stirring frequently, for 3-4 minutes until spinach is wilted and tender. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  6. Step 6: Serve each salmon fillet topped with a generous spoonful of avocado-cilantro sauce alongside the sautéed spinach.

Frequently asked questions

How long does Pan-Seared Salmon with Avocado-Cilantro Sauce and Sautéed Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Salmon with Avocado-Cilantro Sauce and Sautéed Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Salmon with Avocado-Cilantro Sauce and Sautéed Spinach?

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 Sauce and Sautéed Spinach 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 Sauce and Sautéed Spinach whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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