Pan-Seared Salmon with Cilantro Lime Rice and Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Crisped salmon fillets served over fluffy cilantro lime rice, topped with a smooth avocado crema for a bright, balanced meal. This mexican-inspired seafood ready in about 35 minutes pairs (6 oz each) salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 4 (6 oz each) salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 medium ripe avocado
• 1/4 cup plain Greek yogurt
• 1 clove garlic clove, minced
• 1/4 tsp salt for crema
• 1/2 tsp lime zest

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Fluff cooked rice with a fork, then stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Season with 1/2 tsp salt and stir gently.
3. Step 3: Meanwhile, season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden. Flip and cook for another 3-4 minutes until salmon is opaque and flakes easily.
4. Step 4: For avocado crema, blend 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 minced garlic clove, 2 tbsp lime juice, 1/4 tsp salt, and 1/2 tsp lime zest in a food processor until smooth and creamy.
5. Step 5: Serve each salmon fillet over a bed of cilantro lime rice, topped with a generous dollop of avocado crema for a bright and satisfying dish.