Citrus-Cured Salmon with Fresh Dill and Pea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky salmon cured in lemon and orange zest, paired with a vibrant pea and dill salad for a light yet satisfying dinner. This mediterranean-inspired seafood ready in about 43 minutes pairs (skinless) salmon fillets, medium (zested and juiced) orange, large (zested and juiced) lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 35 min Cook: 8 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix orange zest, lemon zest, orange juice, lemon juice, 1 tbsp dill, olive oil, and salt. Place salmon in a shallow dish and coat evenly with mixture. Cover and refrigerate for 30 minutes.
  2. Step 2: Bring a pot of salted water to a boil. Add peas and cook for 2 minutes until bright green; drain and rinse under cold water.
  3. Step 3: In a large bowl, combine peas, spinach, red onion, remaining 1 tbsp dill, and 1 tbsp lemon juice. Toss until spinach is wilted but still vibrant.
  4. Step 4: Heat a nonstick skillet over medium heat. Remove salmon from brine (discard brine), and cook skin-side down for 4-5 minutes until golden. Flip and cook 2-3 minutes until opaque and flaky.
  5. Step 5: Plate salmon over pea salad, garnish with extra dill, and serve immediately.

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Frequently asked questions

How long does Citrus-Cured Salmon with Fresh Dill and Pea Salad take to make?

Total time is about 43 minutes (35 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Cured Salmon with Fresh Dill and Pea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (skinless) salmon fillets from drying out.

Can I substitute ingredients in Citrus-Cured Salmon with Fresh Dill and Pea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Cured Salmon with Fresh Dill and Pea Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Cured Salmon with Fresh Dill and Pea Salad?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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