Lemon-Dill Pan-Seared Salmon with Spring Vegetables
Elegant salmon fillets with a zesty dill-lime glaze, served atop tender spring vegetables for a light, seasonal dinner. This american-inspired seafood ready in about 25 minutes pairs (6 oz each), skin-on salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups, trimmed asparagus
- 1 cup, halved sugar snap peas
- 1/2 cup, halved cherry tomatoes
- 2 tbsp, chopped fresh dill
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/4 cup Greek yogurt
Instructions
- Step 1: Pat 4 salmon fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy, then flip and cook for 2-3 minutes more.
- Step 2: Remove salmon and set aside. Add 1 tbsp olive oil to the skillet, then add 2 cups trimmed asparagus, 1 cup halved sugar snap peas, and 1/2 cup halved cherry tomatoes. Cook for 4-5 minutes until vegetables are tender-crisp, stirring occasionally.
- Step 3: In a small bowl, whisk together 2 tbsp fresh dill, 1 tbsp lime juice, 1 tbsp lemon juice, and 1/4 cup Greek yogurt. Pour sauce over vegetables in the skillet, toss to coat, then return salmon to the skillet. Spoon sauce over salmon and cook for 1 minute to heat through before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Pan-Seared Salmon with Spring Vegetables take to make?
Total time is about 25 minutes (10 min prep + 15 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 Lemon-Dill Pan-Seared Salmon with Spring Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Lemon-Dill Pan-Seared Salmon with Spring Vegetables?
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 Lemon-Dill Pan-Seared Salmon with Spring Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Dill Pan-Seared Salmon with Spring Vegetables?
American 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
