Pan-Seared Salmon with Citrus Avocado Salad

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 and bright Whole30 dish combining crispy seared salmon with a zesty citrus and creamy avocado salad. This American-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs salmon fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat a large non-stick skillet over medium-high heat and add 1 tbsp olive oil. Place the salmon fillets skin-side down and cook for 4-5 minutes without moving until crisp and golden.
  3. Step 3: Flip the salmon and cook for an additional 3-4 minutes until cooked through and opaque.
  4. Step 4: In a medium bowl, gently toss 1 diced large avocado, 1 segmented medium orange, 1 segmented small grapefruit, 1/4 thinly sliced red onion, and 2 tbsp chopped cilantro.
  5. Step 5: Drizzle the salad with 1 tbsp fresh lime juice and 1 tbsp extra virgin olive oil, tossing lightly to combine.
  6. Step 6: Serve the pan-seared salmon immediately with a generous scoop of the citrus avocado salad on the side.

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