Pan-Seared Salmon with Avocado-Lime Cucumber Salad
Perfectly seared salmon fillets with a bright avocado-lime dressing, served atop a refreshing cucumber salad with cherry tomatoes and cilantro. This Pacific Northwest-inspired Whole30 recipe (high-protein), ready in about 18 minutes, pairs salmon fillets, avocado oil, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 1, 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
- 8 oz salmon fillets
- 1 tbsp avocado oil
- 1 lime
- 1 medium cucumber
- 1/2 cup cherry tomatoes
- 1/4 cup finely chopped fresh cilantro
- 2 tbsp minced red onion
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat salmon dry, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in a non-stick skillet over medium-high heat until shimmering.
- Step 2: Place salmon skin-side down in skillet and cook for 4-5 minutes until skin is crispy and golden, then flip and cook 3-4 minutes more until opaque and easily flakes.
- Step 3: While salmon cooks, dice cucumber into 1/4-inch cubes. Toss with 1/4 cup cherry tomatoes, 2 tbsp minced red onion, 1/4 cup cilantro, 1 tbsp lime juice, and 1/4 tsp sea salt. Squeeze remaining lime half over salad and mix gently.
