Pan-Seared Salmon with Avocado Cream and Garlic Spinach

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

A rich, keto-friendly salmon dish featuring a smooth avocado cream paired with garlicky sautéed spinach for a nutrient-packed meal. This mediterranean-inspired keto (low carb) ready in about 25 minutes pairs salmon fillets, avocado, heavy cream 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.

★ 4.5 (14 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 medium ripe avocado, 1/4 cup heavy cream, and 1 tbsp fresh lemon juice. Blend until smooth and creamy; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 salmon fillets (6 oz each) with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until edges are crispy, then flip and cook for another 3 minutes until just cooked through. Remove salmon and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant. Add 5 cups baby spinach and 2 tbsp water, stirring frequently until spinach is wilted and tender, about 2-3 minutes.
  4. Step 4: Serve each salmon fillet topped with 2 generous spoonfuls of the avocado cream, alongside the garlic spinach.

Frequently asked questions

How long does Pan-Seared Salmon with Avocado Cream and Garlic Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 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 Cream and Garlic Spinach?

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 Cream and Garlic 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 Cream and Garlic Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Cream and Garlic Spinach keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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