Pan-Seared Salmon with Garlic Spinach and Avocado Salsa

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

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 (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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Salmon with Garlic Spinach and Avocado Salsa 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 Salsa?

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 Salsa?

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 Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Salsa whole30?

Yes — this recipe is tagged whole30, gluten free, low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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