Pan-Seared Salmon with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Perfectly seared salmon fillets topped with a vibrant avocado salsa bursting with lime, cilantro, and fresh jalapeño for a refreshing keto meal. This Mediterranean-inspired seafood recipe (low-carb), ready in about 18 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 8 oz salmon fillets
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 avocado
• 1/4 cup red onion
• 2 tbsp cilantro
• 1/2 lime
• 1/4 jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 8 oz salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place salmon skin-side down in the skillet and cook for 5-6 minutes until the skin is crispy and the salmon is opaque in the center. Flip and cook for 2-3 minutes more, then remove from pan and set aside.
3. Step 3: Dice 1 avocado, finely chop 1/4 cup red onion, and mince 1/4 seeded jalapeño. In a bowl, combine the avocado, red onion, 2 tbsp chopped cilantro, juice of 1/2 lime, and 1/4 minced jalapeño. Mix gently until combined.
4. Step 4: Serve the salmon topped with the avocado salsa spooned over the fillets.