Pan-Seared Salmon with Garlic Spinach and Avocado Salad

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

A nourishing Whole30 seafood dish featuring tender pan-seared salmon paired with garlicky sautéed spinach and a fresh avocado salad for creaminess and brightness. This mediterranean-inspired whole30 (gluten free) ready in about 25 minutes pairs salmon fillets, extra virgin olive oil, fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Season 2 salmon fillets evenly with 1/2 tsp sea salt and 1/4 tsp black pepper, then place skin-side down in the skillet. Sear for 4-5 minutes until the edges are crispy and golden, then flip and cook for another 3-4 minutes until cooked through and opaque.
  2. Step 2: While the salmon cooks, heat the remaining 1 tbsp olive oil in a separate pan over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 4 cups baby spinach and toss frequently, cooking for 2-3 minutes until wilted and tender. Season with 1/2 tsp sea salt and a pinch of black pepper.
  3. Step 3: In a medium bowl, combine 1 diced ripe avocado, 1 cup halved cherry tomatoes, and 2 tbsp fresh lemon juice. Toss gently to coat and season with a pinch of salt and pepper to taste.
  4. Step 4: Plate the salmon fillets alongside the garlic spinach and top with the avocado salad. Serve immediately for a balanced and flavorful Whole30 meal.

Frequently asked questions

How long does Pan-Seared Salmon with Garlic Spinach and Avocado Salad take to make?

Total time is about 25 minutes (10 min prep + 15 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 Garlic Spinach and Avocado Salad?

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 Garlic Spinach and Avocado Salad?

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 Garlic Spinach and Avocado Salad 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 Garlic Spinach and Avocado Salad whole30?

Yes — this recipe is tagged whole30, 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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