Seared Salmon with Avocado Salsa is a fast, flavorful, and nourishing dish that perfectly fits a paleo lifestyle. With just a few simple ingredients and minimal prep, it’s ideal for busy weeknights or anyone looking to fuel their body with wholesome, satisfying food. The cumin-spiced salmon is crispy on the outside and tender inside, while the fresh, zesty avocado salsa adds a cool contrast. Healthy never tasted so good!
Ingredients
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh lime juice
Instructions
- Pat the salmon fillets dry with paper towels. This helps achieve a better sear.
- In a small bowl, mix the ground cumin, sea salt, and black pepper. Rub this spice mixture evenly over both sides of the salmon fillets.
- Heat the olive oil in a non-stick skillet or cast iron pan over medium-high heat until shimmering.
- Place the salmon fillets in the pan, skin-side down (if skin is on), and cook for 4–5 minutes without moving them, until the skin is crisp and the fillet is cooked about two-thirds of the way up.
- Flip the fillets gently and cook for another 2–3 minutes, or until the salmon is opaque and flakes easily with a fork. Remove from the pan and set aside to rest for a couple of minutes.
- While the salmon is cooking, prepare the avocado salsa: In a small bowl, gently combine the diced avocado, chopped red onion, and lime juice. Stir carefully to avoid mashing the avocado.
- Taste the salsa and adjust lime juice or salt if desired. The acidity should balance the richness of the salmon.
- Plate the salmon fillets and spoon the avocado salsa generously over the top. Serve immediately.
Nutritional Information
Calories: 470
Protein (g): 35
Fat (g): 33
Carbohydrates (g): 8
Fiber (g): 5
Sugar (g): 1
Sodium (mg): 420
Storage Instructions
Store any leftover salmon and avocado salsa in separate airtight containers in the refrigerator. The salmon will keep for up to 3 days, while the avocado salsa is best consumed within 1 to 2 days to maintain freshness and prevent browning. Freezing the cooked salmon is possible and will keep for up to 2 months, though the texture may slightly change upon thawing. Avocado salsa does not freeze well due to its high water and fat content.
Reheating Instructions
To reheat the salmon, place it in a skillet over low heat for 3–5 minutes until warmed through. Alternatively, reheat it in a 300°F oven for about 10 minutes. Cover loosely with foil to prevent drying. Avoid using the microwave, as this can make the salmon rubbery. The avocado salsa should not be reheated; serve it chilled or at room temperature.
Modifications & Additions
To boost the nutritional profile while keeping the dish paleo-friendly, consider adding chopped fresh cilantro or diced tomatoes to the avocado salsa for extra vitamin C and antioxidants. Mix in a handful of arugula or spinach on the side to increase fiber and folate. If you’re looking for more protein, top the dish with a poached egg or a side of grilled shrimp. For more healthy fats and micronutrients like magnesium and vitamin E, sprinkle with toasted pumpkin seeds or hemp hearts before serving.
