Pan-Seared Salmon with Citrus and Avocado Salad

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 quick pan-seared salmon paired with a refreshing citrus and avocado salad for a bright, healthy dinner. This American Southern-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 10 min Serves 4 American Southern cuisine 420 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets, skin on
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup grapefruit segments
1 cup orange segments
1 medium ripe avocado, diced
1/4 cup red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt for salad

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Instructions

Step 1: Pat 4 salmon fillets dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering.
Step 2: Place salmon fillets skin side down in the skillet and cook for 5-6 minutes without moving until the skin is crisp. Flip and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Step 3: While salmon cooks, combine 1 cup grapefruit segments, 1 cup orange segments, 1 diced medium avocado, 1/4 cup thinly sliced red onion, and 2 tablespoons chopped fresh cilantro in a medium bowl.
Step 4: Whisk together 2 tablespoons lime juice, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon salt. Pour the dressing over the salad and toss gently to combine.
Step 5: Serve each salmon fillet topped with a generous scoop of the citrus and avocado salad for a bright, fresh contrast.