Pan-Fried Salmon with Avocado Bruschetta

If you know my husband, you know how much he loves Salmon. We both have different preferences when it comes to food, but not really picky eaters. I’m leaning towards plant-based and he’s more flexible than I am (meaning he’s pretty okay with any type of food). There are some ingredients I don’t like and some of those he loves and vice versa. So imagine this combination but both leading towards healthy meals.

But as in all things in married life, compromise. At the start you’d think it’s complicated but in reality, it’s not and that’s the most exciting part!

We didn’t get to roast or grill salmon. We live in an enclosed apartment with no balconies so more of our meals are pan-fried. I’m still investing on getting an air fryer so until then, we work with olive oil and our ceramic pan.

The bruschetta is actually perfect for anything and we’re so glad we decided to make this as part of our meal planning (which we will be including in most of our meals – that I bet!)

So here’s our recipe of an un-complicated (aka simple) meal that can be shared to a group of 4 or maybe just for meal planning for a married couple. Either way – it’s quick, easy and really healthy.

Serving: 4

Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


Pan-Fried Salmon

4 salmon fillets (170 grams each)

1/4 tsp salt

1/4 tsp black pepper ground

1 tbsp olive oil

Avocado Bruschetta:

1 tbsp olive oil

1 tbsp balsamic vinegar

1/4 tsp salt

1/4 tsp black pepper, ground

1/4 cup chopped red onion (or a small red onion)

2 small garlic cloves, minced

2 medium ripe, fresh tomatoes

115 grams of diced, fresh avocado (or one medium-sized avocado)


Pan Fried Salmon:

  1. Heat the pan to medium-high. Put the oil in the heated skillet.
  2. Season the salmon with salt and black pepper to taste.
  3. Pan fry both sides turning them for 8 to 10 minutes (depending on the thickness of the fillet). The salmon should be cooked through and golden. (Similar to the image above)
  4. Rest for a few minutes before generously adding the avocado bruschetta.

Avocado Bruschetta:

  1. Combine onion, olive oil, salt, pepper and balsamic vinegar in a bowl.
  2. Combine the chopped tomatoes, minced garlic into the onion-balsamic solution. Set aside for a about 10 minutes.
  3. Add the avocado to the bruschetta right before serving it with the salmon.

I separated the ingredients and the nutritional information of the salmon and the bruschetta just in case there’s a need for them on separate recipes.

We also added a generous dash of dried parsley which we totally loved. Let me know if you tried it and post your comments below!

Love and light,

Estimated nutritional information of the Pan-Fried Salmon based on ingredients used:

Calories: 122 Calories (per serving)
Total Carbohydrates: 1.5 g
Fat: 6 g
Protein: 15.8 g
Sodium: 184.3 mg
Potassium: 274.7 mg
Fiber: 0.8 g
Cholesterol: 33.8 mg
Sugar: 0 g
Vitamin A: 0 %
Vitamin C: 1.5 %
Calcium: 0 %
Iron: 3 %

Estimated nutritional information of the Avocado Bruschetta based on ingredients used:

Calories: 81 Calories (per serving)
Total Carbohydrates: 3.5 g
Fat: 7.4 g
Protein: 0.4 g
Sodium: 7.4 mg
Potassium: 155.3 mg
Fiber: 1.5 g
Cholesterol: 0 mg
Sugar: 0.6 g
Vitamin A: 0.5 %
Vitamin C: 3.5 %
Calcium: 0.7 %
Iron: 1.9 %

All photos were taken by the author, Candy Liwanag.

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