Pan-Seared Salmon with Cilantro Lime Rice and Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Crispy-skinned salmon paired with zesty cilantro lime rice and a fresh avocado-tomato salsa for a balanced and colorful dinner. This mexican-inspired seafood ready in about 40 minutes blends 6 oz each, skin on salmon fillets, long grain white rice, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pieces, 6 oz each, skin on salmon fillets
• 1 cup long grain white rice
• 2 cups water
• 1/2 cup, chopped fresh cilantro leaves
• 2 tbsp lime juice
• 1 large, diced avocado
• 1 cup, quartered cherry tomatoes
• 1/4 cup, finely diced red onion
• 3 tbsp, divided olive oil
• 1, minced garlic clove
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/2 tsp ground cumin

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water, 1/2 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam covered for 5 minutes.
2. Step 2: While rice cooks, prepare avocado salsa by combining 1 large diced avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 1 tbsp olive oil, 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Toss gently and set aside.
3. Step 3: Fluff cooked rice with a fork and stir in 1/2 cup chopped fresh cilantro, 1 tbsp lime juice, 1 minced garlic clove, 1/2 tsp ground cumin, and 1 tbsp olive oil. Adjust seasoning with 1/4 tsp salt and pepper.
4. Step 4: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and edges are opaque. Flip and cook an additional 2-3 minutes until salmon is cooked through.
5. Step 5: Serve each salmon fillet over a bed of cilantro lime rice topped with a generous scoop of avocado salsa.