Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh, keto-friendly dish combining crispy salmon with creamy avocado salsa atop light zucchini noodles. This Mediterranean-inspired keto recipe (low carb), ready in about 27 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.

Prep: 15 min Cook: 12 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 salmon fillets with salt and black pepper, then place skin-side down in the pan. Cook for 4-5 minutes until the edges are crispy, then flip and cook an additional 3-4 minutes until cooked through. Remove from skillet and set aside.
  2. Step 2: While salmon cooks, combine 1 diced avocado, 10 halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a bowl. Gently toss to create the avocado salsa.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add 2 spiralized medium zucchinis and cook over medium heat for 2-3 minutes until just tender but still firm. Season with salt and black pepper to taste.
  4. Step 4: Plate the zucchini noodles, top with the pan-seared salmon fillets, and spoon the avocado salsa over the fish. Serve immediately.

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