Pan-Seared Salmon with Avocado-Cucumber Salad

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender salmon fillets pan-seared to a crisp golden crust, paired with a refreshing avocado and cucumber salad dressed in lime and cilantro. This American-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, avocado, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (6 oz each) salmon fillets
• 1 large, diced avocado
• 1 medium, diced cucumber
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until crisp and golden, then flip and cook for an additional 3-4 minutes until just cooked through.
2. Step 2: While salmon cooks, combine 1 large diced avocado, 1 medium diced cucumber, and 1/4 cup chopped fresh cilantro in a bowl. Drizzle with 2 tbsp fresh lime juice and 1 tbsp olive oil. Gently toss to combine and season with a pinch of sea salt.
3. Step 3: Plate salmon fillets alongside a generous scoop of the avocado-cucumber salad. Serve immediately.