Go Back
–+ servings
Pan-Seared Salmon with Avocado Cream Sauce – vegetarian recipe
Stav Kogan

Pan-Seared Salmon with Avocado Cream Sauce

Tired of the same old weeknight meals? Elevate your dinner routine with this stunning Pan-Seared Salmon, perfectly complemented by a vibrant, velvety avocado cream sauce. It's a restaurant-quality dish that's surprisingly simple to make at home, packed with healthy fats and incre
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Calories: 639
Ingredients Method Nutrition

Ingredients
  

  • For the Avocado Cream Sauce
  • 2 large avocados, pitted and peeled
  • 3 tbsp (45 ml) freshly squeezed lime juice
  • 3 tbsp (45 ml) coconut oil, melted
  • 1 tbsp (15 ml) minced shallots or green onion
  • 2 tbsp (30 ml) minced fresh parsley
  • 1 tsp (5 ml) Dijon mustard, or to taste
  • Celtic salt and freshly ground black pepper, to taste
  • For the Salmon
  • 1 ½ pounds / 680 g (24 oz) salmon fillets
  • Coconut oil or ghee, for cooking
  • Celtic salt and freshly ground black pepper, to taste
  • For extra crispy salmon skin, make sure the fillet is completely dry and the pan is very hot before adding the fish.
  • If your avocado sauce is too thick, add a tablespoon of water or more lime juice at a time while blending until you reach your desired consistency.
  • The avocado sauce is best served fresh as it can brown over time. If you must make it ahead, press a piece of plastic wrap directly onto the surface of the sauce to minimize air contact and store it in the fridge for up to 24 hours.
  • Be careful not to overcook the salmon. It will continue to cook for a minute after you remove it from the heat. It's better to be slightly under than dry and overdone.

Method
 

  1. Directions
  2. Prepare the Avocado Sauce: In a food processor or high-speed blender, combine the avocado pieces and lime juice. Pulse until roughly blended. With the motor running, slowly stream in the melted coconut oil until the sauce is smooth and creamy.
  3. Add the minced shallots, parsley, Dijon mustard, salt, and pepper. Pulse a few more times just to combine—avoid over-mixing.
  4. Season and Heat the Pan: Pat the salmon fillets completely dry with a paper towel and season both sides generously with salt and pepper.
  5. Place a large sauté pan over medium-high heat and coat the bottom with coconut oil or ghee. The pan is ready when the oil shimmers.
  6. Sear the Salmon: Carefully place the salmon fillets in the hot pan, skin-side down if using. Press down gently on each fillet for 10 seconds to ensure even searing.
  7. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
  8. Serve Immediately: Transfer the perfectly seared salmon to plates and top generously with the fresh avocado cream sauce. This dish is best enjoyed right away.

Nutrition

Calories: 639kcalCarbohydrates: 12gProtein: 35gFat: 50g

Tried this recipe?

Let us know how it was!