This easy salmon with avocado and basil is naturally gluten-free, low-carb and paleo.

easy salmon with avocado and basil, naturally gluten-free, paleo and low-carb on healthyseasonalrecipes.com

Almost fifteen years ago, when I was a personal chef, I used to make salmon this way at least once a week for a client I had. She had celiac disease and in addition to being strictly gluten-free she was on a pretty low-carb, grain-free diet. She adored salmon, and requested it regularly. I was more than happy to prepare this for her and her family because it was so easy to make and always brought in rave reviews. In the years since then I return to this recipe over and over again. It makes a fast and delicious main-course for busy nights, because it is ready in only 15 minutes.

Tips for perfect medium-well salmon with a golden crispy exterior. Gluten-free and paleo Salmon with Avocado and basil. Easy weeknight meal.

The trick to getting the salmon golden and crispy on top and tender, flaky medium-well temp inside is very simple.


First just remove the salmon skin and sprinkle on some salt, pepper, herbs and spices. I used Italian Seasoning herb mix plus some crushed red pepper. {Note: Teeny Tiny Spice Co makes Hot Italian Spice that is perfect to use if you have that on hand. I love that stuff! I use it all the time. }


When it comes to cooking salmon, you may be afraid that it will stick to the pan, but it won’t if you just keep a couple things in mind.

Tips for perfect medium-well salmon with a golden crispy exterior. Gluten-free and paleo Salmon with Avocado and basil. Easy weeknight meal.

Tips for perfectly cooked salmon

  • The major thing to remember is to let your pan heat up well before you add the salmon.
  • I used coconut oil today, but avocado oil or organic grapeseed oil would work great too
  • Then once it is in the hot pan, don’t mess with it.
  • If it is ready to be flipped it will release from the pan without sticking at all.
  • If you have a fish spatula you’ll want to use that. if not, choose a thin metal spatula.
  • Once you flip the salmon over, take the pan off the heat and allow the salmon to remain in the hot pan to cook the other side. The technical term for this is “carry over” heat. The end result is that the inside of the salmon will be ever so slightly translucent, aka medium-well but the top will have a beautiful sear on it.


Serve the salmon with a dallop of mashed avocado with basil, lime and salt mixed in. It’s so easy and the whole recipe only takes 15 minutes start to finish!

Healthy Easy Salmon with Avocado and Basil. Naturally Gluten-Free, Paleo and Low-Carb on HealthySeasonalRecipes.com by Katie Webster

And guess what? I made this 1-minute video to show you just how simple this is! Yay!


How do you like to cook salmon?

If you had a personal chef would you request salmon every week?

Have you ever heard of “carry over” heat.

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easy salmon with avocado and basil
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Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 5 ounces salmon, 2 1/2 tablespoons avocado

Calories per serving: 232

Fat per serving: 9

Saturated fat per serving: 4

Carbs per serving: 7

Protein per serving: 32

Fiber per serving: 3

Sodium per serving: 525

easy salmon with avocado and basil

Easy recipe for salmon cooked in a cast iron skillet. Top it off with avocado, lime, basil and salt mashed together. It comes together in 15 minutes flat and is naturally gluten-free, low-carb and paleo.


  • 2 teaspoons coconut oil
  • 1 ½ teaspoon coarse kosher salt, divided
  • 1 teaspoon Italian seasonings
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds boneless salmon filet, skin removed
  • 1 avocado
  • ¼ cup chopped basil
  • 1 tablespoon lime juice
  • chopped scallions, for garnish


  1. Heat oil in a large cast-iron skillet over medium high heat. Sprinkle ¾ teaspoon salt, Italian seasonings, crushed red pepper and black pepper all over the salmon. Lay salmon filet skinned side up in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is opaque about half way up the side of the filet, 4 to 6 minutes, depending on thickness. Flip salmon over and remove skillet from heat. Allow salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side to desired doneness, about 4 minutes more.
  2. Meanwhile, peel pit and mash avocado with basil, lime juice and the remaining ¾ teaspoon salt.
  3. Serve salmon topped with avocado mash sprinkled with scallions if desired.

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