Skillet-Seared Salmon with Avocado-Tomato Salsa

By AislePrompt Editorial · ·

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 developed and reviewed.

Pan-seared salmon fillets topped with a fresh salsa of avocado, tomato, and cilantro for a vibrant Whole30 seafood entrée. This Mexican-inspired Whole30 recipe (gluten free), ready in about 22 minutes, pairs 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: 10 min Cook: 12 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 diced large avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, and 2 tablespoons lime juice. Season salsa with 1/4 teaspoon cumin powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix gently and set aside.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until skin is crisp.
  4. Step 4: Flip the salmon carefully and cook for an additional 3-4 minutes until cooked through and opaque.
  5. Step 5: Serve each salmon fillet topped with a generous scoop of the avocado-tomato salsa while hot.

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