Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, keto-friendly dish combining crispy salmon with creamy avocado salsa atop light zucchini noodles. This mediterranean-inspired keto (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.

Frequently asked questions

How long does Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Avocado Salsa and Zucchini Noodles keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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