Pan-Seared Salmon with Avocado Keto Salsa

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A rich pan-seared salmon fillet topped with a fresh avocado salsa that balances creamy and zesty flavors, perfect for a low-carb keto meal. This Mediterranean-inspired keto recipe (low carb), ready in about 20 minutes, pairs salmon fillets, avocado, cherry tomatoes 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.

Ingredients

• 2 fillets, 6 oz each salmon fillets
• 1 medium, diced avocado
• 8 halved cherry tomatoes
• 2 tbsp finely diced red onion
• 2 tbsp chopped cilantro
• 1 tbsp fresh squeezed lime juice
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden brown. Flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
3. Step 3: While the salmon cooks, combine 1 diced medium avocado, 8 halved cherry tomatoes, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss gently to mix and let sit for 5 minutes to meld flavors.
4. Step 4: Serve each salmon fillet topped generously with the avocado salsa, garnishing with extra cilantro if desired.