Seared Salmon with Spinach & Avocado Salsa

Name: Seared Salmon with Spinach & Avocado Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g salmon fillet (skin-on, cut into 4 portions); 2 tbsp olive oil; 1 pinch salt (for salmon, divided use); 1 pinch black pepper (freshly ground); 2 pcs avocado (large, diced (about 2 cups)); 0.5 pcs red onion (small, finely diced); 2 tbsp lime juice (freshly squeezed); 3 tbsp cilantro (fresh, chopped); 4 pcs garlic (cloves, minced); 300 g spinach (fresh baby spinach, washed)

RATING

0.0/5

TASTE SCORE

8/10

Crispy-skinned salmon fillets with a tender, flaky center, served over a bed of wilted garlicky spinach. A bright, creamy avocado salsa with lime, red onion, and cilantro adds freshness and a silky finish. This light, wholesome dinner comes together in just 30 minutes from pan to plate.

PREP

15m

COOK

15m

SERVES

100 G

472 cal

SERVINGS

METHOD · 7 STEPS

prep
Pat the salmon dry and season.
1.Remove salmon from fridge 15 minutes before cooking.
2.Pat fillets completely dry with paper towels (critical for crispy skin).
3.Season flesh side with half the salt and the black pepper.
TIPDry skin = crispy skin. Moisture is the enemy of a good sear.
mix · ~5 min
Make the avocado salsa.
1.In a mixing bowl, combine diced avocado and red onion.
2.Add lime juice and chopped cilantro.
3.Season with salt and toss gently to mix. Set aside.
TIPUse avocados that yield slightly to pressure. Too firm and they won't be creamy.
saute · ~7 min
Sear the salmon skin-side down.
1.Set a large non-stick skillet over medium-high heat.
2.Add 2 tbsp olive oil and heat until shimmering (not smoking).
3.Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds.
4.Cook undisturbed until skin is golden and crisp (5-6 minutes).
TIPOnce the salmon is in the pan, don't move it. It releases naturally when the skin is crisp.
grill · ~4 min
Flip and finish cooking salmon.
1.Gently flip fillets and cook the flesh side until the salmon is just opaque in the center (3-4 minutes for medium).
2.Check doneness: the center should flake easily with a fork but still be moist.
3.Transfer salmon to a plate to rest.
TIPSalmon continues cooking after it leaves the pan — 130°F to 135°F is the sweet spot for medium.
saute · ~3 min
Wilt the spinach with garlic.
1.Reduce heat to medium. Add 1 tbsp olive oil to the same skillet.
2.Add minced garlic and sauté until fragrant (30 seconds).
3.Add spinach in batches, tossing until just wilted (2-3 minutes).
4.Season with salt.
TIPThe residual pan flavor seasons the spinach, so cook it right after the fish.
assemble · ~2 min
Plate and top with salsa.
1.Divide wilted spinach among four plates.
2.Place a salmon fillet on top of the spinach, skin-side up.
3.Spoon a generous mound of avocado salsa over the salmon.
serve
Serve immediately while the salmon skin is still crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat salmon skin bone-dry with paper towels before searing to ensure maximum crispiness.
2
Let the salmon rest for 2-3 minutes after cooking so the juices redistribute evenly.
3
Use a non-stick skillet and preheat oil until shimmering to prevent the skin from sticking.
4
For the best texture, choose avocados that yield slightly to gentle pressure, not mushy ones.
5
Wilt the spinach in batches if your pan is small to avoid steaming instead of sautéing.
6
Taste the salsa and adjust lime and salt just before serving to brighten the flavors.
7
Store leftover salsa separately from the spinach and salmon to keep it from turning brown.