Pan-Seared Salmon with Roasted Broccoli and Avocado Salsa
A vibrant Whole30-approved dish featuring crispy-skinned salmon alongside roasted broccoli and a fresh avocado salsa for a satisfying, nutrient-packed meal. This whole30-inspired whole30 (gluten free, dairy free) ready in about 40 minutes blends 6 oz each salmon fillets, olive oil, broccoli florets 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 4, 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
- 4 pieces, 6 oz each salmon fillets
- 3 tbsp olive oil
- 4 cups broccoli florets
- 1 large, diced avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 425°F. Toss 4 cups of broccoli florets with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper, then spread them evenly on a baking sheet and roast for 20 minutes until tender and slightly crisp on the edges.
- Step 2: While broccoli roasts, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) with paper towels, season both sides with 1 tsp sea salt, 1 tsp garlic powder, and 1/4 tsp black pepper, then place skin-side down in the hot skillet. Cook for 5-6 minutes without moving until the skin is crisp and golden.
- Step 3: Flip the salmon and cook for 3-4 minutes more until opaque and flaky. Remove from heat and cover loosely to keep warm.
- Step 4: In a medium bowl, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice. Gently toss to combine and season with a pinch of salt if desired.
- Step 5: Plate the salmon alongside roasted broccoli and top with a generous spoonful of avocado salsa for a fresh, creamy contrast.
Frequently asked questions
How long does Pan-Seared Salmon with Roasted Broccoli and Avocado Salsa take to make?
Total time is about 40 minutes (15 min prep + 25 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 Roasted Broccoli and 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 Roasted Broccoli 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 Roasted Broccoli 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 Roasted Broccoli and Avocado Salsa gluten free?
Yes — this recipe is tagged gluten free, dairy free, 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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