Pan-Seared Salmon with Roasted Sweet Potato and Avocado Salsa

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Whole30-compliant dish featuring crisp salmon fillets paired with sweet roasted potatoes and a zesty avocado salsa for a fresh finish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs salmon fillets, sweet potatoes, avocado 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
2 medium, peeled and cut into 1-inch cubes sweet potatoes
1 medium, diced avocado
2 tbsp lime juice
1/4 cup, finely chopped red onion
2 tbsp, chopped cilantro
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder

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Instructions

Step 1: Preheat the oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and golden, flipping halfway through.
Step 2: While the potatoes roast, pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the edges are crispy, then flip and cook another 3 minutes until just cooked through.
Step 3: In a medium bowl, combine 1 diced medium avocado, 2 tbsp lime juice, 1/4 cup finely chopped red onion, and 2 tbsp chopped cilantro. Stir gently to combine and season with a pinch of salt.
Step 4: Serve the salmon alongside the roasted sweet potatoes topped with the avocado salsa.