When it comes to Spring Dinners, this one’s a total winner in our house. My husband is a big-time fish lover—me, not so much. But every now and then, I like to surprise him with a seafood dish, and this one absolutely hit it out of the park. He said it was restaurant-worthy, and honestly? I didn’t mind stealing a few bites myself.
Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss might look a little fancy, but it’s incredibly easy to throw together. The salmon gets a quick sear in garlic-lemon butter, then it’s topped with fresh avocado slices and a bright, chunky tomato salsa made with just a few simple ingredients. Everything comes together in under 30 minutes, which makes it perfect for busy weeknights when I still want dinner to feel fresh and a little special.
This dish really captures the spirit of Spring Dinners—light, flavorful, and full of seasonal ingredients. It’s the kind of meal you’ll crave when the days get longer, the produce gets better, and you want something that feels effortless but still totally delicious.
Enjoy!
What Ingredients do I need?
This fresh and flavorful spring dinner keeps things simple with wholesome, easy-to-find ingredients. Here's everything you'll need to make this salmon dish a success:
Produce
- Fresh tomatoes
- Red onion
- Garlic
- Avocado
- Fresh cilantro
- Lemons
- Limes
Seafood
-
Salmon fillets - Wild Caught if possible
Pantry
- Olive oil
- Kosher salt
- Black pepper
Dairy
-
Unsalted butter
Substitutions and Variations
Substitutions
- Salmon: Swap with: Steelhead trout, arctic char, or even mahi-mahi – any firm, flaky fish will work well here.
- Avocado: Swap with: A dollop of guacamole or sliced cucumber for crunch.
- Tomatoes: Swap with: Cherry tomatoes (halved), canned fire-roasted tomatoes (drained), or diced bell peppers for a different flavor profile.
- Cilantro: Swap with: Fresh parsley, basil, or skip entirely if you're not a fan.
- Lime Juice: Swap with: Lemon juice, white wine vinegar, or a splash of apple cider vinegar.
Variations
- Chicken Breast or Thighs: Swap the salmon with: Skinless, boneless chicken breasts or thighs (thighs offer a bit more flavor and moisture). Cooking method: Season and cook the chicken just like you would the salmon, either pan-searing it or grilling it until golden and cooked through. Chicken breasts typically take about 6-7 minutes per side, while thighs might need an extra couple of minutes.
- Crispy Chicken Option: For some extra crunch, coat the chicken in breadcrumbs (panko works great) before searing. This adds texture and makes the dish feel more indulgent, without losing the light, fresh vibe.
- Go Grilled: Take it outside! Grill the salmon instead of pan-searing for a smoky flavor—perfect for summer evenings and cookouts.
- Try It Taco-Style: Flake the cooked salmon and serve in warm tortillas with the salsa and avocado for quick and easy salmon tacos. Great for casual dinners or entertaining.
- Make it a Bowl: Serve the salmon over a bed of rice, quinoa, or couscous, then top with avocado and salsa for a vibrant spring dinner bowl. Add greens like arugula or baby spinach for an extra veggie boost.
Kitchen Tips and Notes
- Pat the Salmon Dry: Before cooking, be sure to pat the salmon fillets dry with a paper towel. This helps ensure a nice sear and prevents the fish from steaming in the pan, giving you that perfect golden crust.
- Room Temperature Salmon: Let your salmon come to room temperature for about 15 minutes before cooking. This allows for even cooking and helps the fish cook faster without drying out.
- Don't Overcook the Fish: Salmon cooks quickly, and you want it tender and juicy! The fillets should be cooked for around 3-4 minutes on the first side, and 2 minutes on the second. If you’re unsure, check for doneness by gently pressing on the salmon—it should flake easily but still be moist.
- Save the Pan Drippings: Don’t toss out the buttery, garlicky drippings in the pan—spoon some over the salmon when plating to add extra flavor. It’s a delicious finishing touch that ties everything together.
- Make the Salsa Ahead of Time: If you’re short on time, you can make the salsa a few hours ahead. The flavors will meld together beautifully, and it will save you time during dinner prep.
- Serve with you favorite side dish: I served this over quinoa but, you could serve with rice, potatoes, sautéed or roasted vegetables, or a green salad.
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Salmon:
4 skinless salmon filets, wild caught if possibleKosher salt & black pepper - to season
3 tablespoons lemon juice, divided use
1 tablespoon olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced
Salsa:
3 tomatoes, diced2 tablespoons red onion, small dice
1 tablespoon fresh cilantro leaves, chopped
1 clove garlic, minced
1 tablespoons lime juice
1/4 teaspoon salt
In a medium bowl combine all the salsa ingredients and stir to combine. Set aside.
Top each salmon fillet with a few avocado slices followed by a scoop of salsa. Drizzle some of the pan drippings using a spoon over the dish and serve immediately.
