Pan-Seared Salmon with Avocado Cream and Spinach
A rich, keto-friendly salmon dish featuring seared fillets topped with a smooth avocado cream sauce, served alongside sautéed spinach. This mediterranean-inspired keto (keto, low carb) ready in about 25 minutes pairs 6 oz each salmon fillets, medium, peeled and pitted avocado, full-fat sour 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 medium, peeled and pitted avocado
- 3 tbsp full-fat sour cream
- 1 tbsp fresh lime juice
- 2, minced garlic cloves
- 4 cups fresh spinach leaves
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 2 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place skin-side down and cook for 4 minutes until edges are crispy. Flip and cook for another 3 minutes until cooked through.
- Step 2: While salmon cooks, combine 1 medium peeled avocado, 3 tbsp full-fat sour cream, 1 tbsp fresh lime juice, and 1 minced garlic clove in a blender. Blend until smooth and creamy, then season with 1/4 tsp salt.
- Step 3: In another pan, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 4 cups fresh spinach leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring frequently, until spinach is wilted and tender, about 3-4 minutes.
- Step 4: Plate the salmon fillets, spoon generous dollops of avocado cream over the top, and serve alongside the sautéed spinach.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado Cream and 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 Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Avocado Cream and 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 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 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.
