Sautéed Salmon Fillets with Avocado Salsa

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Pan-seared salmon fillets topped with a zesty avocado and tomato salsa make a colorful and nourishing Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 25 minutes, pairs wild-caught salmon fillets, avocado, cherry tomatoes 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: 10 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 fillets, 6 oz each wild-caught salmon fillets
1 medium, diced avocado
1 cup, halved cherry tomatoes
1/4 cup, finely diced red onion
2 tbsp, chopped fresh cilantro
2 tbsp lime juice
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: In a medium bowl, combine 1 diced medium avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Season the salsa with 1/2 tsp sea salt and gently mix; set aside.
Step 2: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering.
Step 3: Season 4 wild-caught salmon fillets (6 oz each) on both sides with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper.
Step 4: Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving, until the edges are crispy and the underside is golden.
Step 5: Flip the fillets carefully and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Step 6: Serve each salmon fillet topped generously with the prepared avocado salsa.