Pan-Seared Salmon with Lemon-Dill Avocado Salsa
Flaky salmon fillets served atop a vibrant salsa of avocado, dill, and lemon for a nutrient-packed dinner. This pacific northwest-inspired seafood ready in about 18 minutes blends each, skin removed salmon fillets, medium, diced avocado, finely chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 6 oz each, skin removed salmon fillets
- 1 medium, diced avocado
- 2 tbsp finely chopped fresh dill
- 1/2, zested and juiced lemon
- 2 tbsp finely diced red onion
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat 6 oz salmon fillets dry with paper towels. Season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
- Step 2: Place salmon skin-side down in the skillet and cook for 4-5 minutes until golden brown. Flip carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
- Step 3: While salmon cooks, combine 1 medium diced avocado, 2 tbsp finely chopped fresh dill, 1/2 lemon zested and juiced, and 2 tbsp finely diced red onion in a small bowl. Gently toss to combine without mashing the avocado. Serve salmon immediately topped with the avocado salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Lemon-Dill Avocado Salsa take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Lemon-Dill Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Lemon-Dill 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 Lemon-Dill Avocado Salsa 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.
What goes well with Pan-Seared Salmon with Lemon-Dill Avocado Salsa?
Pacific Northwest seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Pacific Northwest come through in every bite.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
