Pan-Seared Salmon with Garlic Spinach and Avocado Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A Whole30 seafood dish combining crispy-skinned salmon with garlicky sautéed spinach and a fresh avocado salsa bursting with citrus flavors. This American-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs salmon fillets, skin on, sea 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 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.

Ingredients

• 4 pieces (6 oz each) salmon fillets, skin on
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 6 cups fresh baby spinach
• 3 cloves minced garlic
• 1 medium ripe avocado, diced
• 1 cup cherry tomatoes, quartered
• 2 tbsp fresh lime juice
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1/4 tsp sea salt

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Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 5-6 minutes until skin is crispy and golden, then flip and cook for another 3-4 minutes until cooked through.
2. Step 2: While salmon cooks, heat a separate skillet over medium heat and add 1 tbsp olive oil (reserved from initial 2 tbsp). Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh baby spinach and cook, stirring constantly, for 2-3 minutes until wilted. Season with a pinch of salt.
3. Step 3: In a medium bowl, combine 1 diced ripe avocado, 1 cup quartered cherry tomatoes, 2 tbsp finely chopped red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1/4 tsp sea salt. Gently toss to combine.
4. Step 4: Serve each salmon fillet atop a bed of garlic spinach and spoon generous avocado salsa on the side.