Pan-Seared Salmon with Zesty Avocado Cilantro Salsa

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 vibrant and refreshing dish featuring crispy-skinned salmon topped with a tangy avocado and cilantro salsa, perfect for a Whole30 compliant meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, avocado, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 large, diced avocado
1/4 cup, finely chopped fresh cilantro
2 tbsp, freshly squeezed lime juice
2 tbsp, finely diced red onion
1 small, seeded and minced jalapeño
2 tbsp extra virgin olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: 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 non-stick skillet over medium-high heat until shimmering.
Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden, then carefully flip and cook an additional 3-4 minutes until salmon is opaque and flakes easily.
Step 3: While salmon cooks, combine 1 large diced avocado, 1/4 cup finely chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, 2 tbsp finely diced red onion, 1 small minced jalapeño, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl; gently mix until combined.
Step 4: Plate the salmon fillets and spoon the avocado cilantro salsa generously on top, serving immediately while warm.