Sear-Roasted Salmon with Avocado Spinach Salad
A protein-packed dinner featuring pan-seared salmon with a cooling avocado-spinach salad that stabilizes energy levels. This american-inspired whole30 ready in about 18 minutes pairs skin-on salmon fillet, diced avocado, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 oz, skin-on salmon fillet
- 1/2, diced avocado
- 2 cups fresh spinach
- 1 tbsp for salmon olive oil
- 1/2, juiced lemon
- 1 clove, minced garlic
- 1/4 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Pat salmon dry with paper towels. Season both sides with 1/4 tsp sea salt and pinch black pepper.
- Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
- Step 3: Place salmon skin-side down in skillet; cook for 4 minutes without moving.
- Step 4: Flip salmon and cook for 3-4 minutes more until internal temperature reaches 125°F (52°C) for medium-rare.
- Step 5: While salmon cooks, toss spinach, 1/2 diced avocado, 1/2 lemon juice, 1 minced garlic clove, and pinch black pepper in a bowl.
- Step 6: Plate salmon immediately with spinach-avocado salad spooned over it.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sear-Roasted Salmon with Avocado Spinach Salad take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sear-Roasted Salmon with Avocado Spinach Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on salmon fillet from drying out.
Can I substitute ingredients in Sear-Roasted Salmon with Avocado Spinach Salad?
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 Sear-Roasted Salmon with Avocado Spinach Salad for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Sear-Roasted Salmon with Avocado Spinach Salad?
American whole30 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
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
