Pan-Seared Salmon with Lemon-Avocado Salsa
Nutritional Information
Skin-on salmon seared until crisp using its own fat, topped with a bright lemon-avocado salsa. Whole-food fats come from the salmon and avocado; no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (6 oz each)s wild Atlantic salmon, skin-on
- 1 medium ripe avocado, diced
- 1/2 cup finely diced cucumber
- 6 pieces cherry tomatoes, quartered
- 1 tablespoon finely chopped fresh cilantro
- 1 juice of 1 lemon
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Pat salmon fillets dry. Season skin and flesh with salt and pepper.
Heat a heavy skillet over medium-high heat. Place salmon skin-side down and cook without added oil until skin is crisp and fat begins to render, about 5–7 minutes.
Flip and cook 2–3 minutes more until salmon reaches desired doneness. Remove from pan and let rest.
Meanwhile, combine diced avocado, cucumber, cherry tomatoes, cilantro and lemon juice in a bowl. Season with a pinch of salt and gently toss.
Serve each salmon fillet topped with a generous spoonful of lemon-avocado salsa.
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