Skillet-Seared Salmon with Avocado-Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets topped with a fresh salsa of avocado, tomato, and cilantro for a vibrant Whole30 seafood entrée. This mexican-inspired whole30 (gluten free) ready in about 22 minutes blends 6 oz each, skin on salmon fillets, large, diced avocado, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Frequently asked questions

How long does Skillet-Seared Salmon with Avocado-Tomato Salsa take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Skillet-Seared Salmon with Avocado-Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Skillet-Seared Salmon with Avocado-Tomato Salsa?

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 Skillet-Seared Salmon with Avocado-Tomato Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Skillet-Seared Salmon with Avocado-Tomato Salsa whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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