Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Sautéed Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy-skinned salmon pan-fried to perfection, topped with a bright lemon and dill yogurt sauce, served alongside garlicky sautéed spinach. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 salmon fillets (6 oz each) with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden.
  2. Step 2: Flip salmon and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily.
  3. Step 3: While salmon cooks, combine 1/3 cup plain Greek yogurt, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice in a small bowl. Mix well and refrigerate until serving.
  4. Step 4: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Season with a pinch of salt.
  5. Step 5: Serve the salmon topped with the lemon-dill yogurt sauce alongside the sautéed spinach.

Frequently asked questions

How long does Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Sautéed Spinach 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 Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Sautéed Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Sautéed Spinach?

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 Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Sautéed Spinach 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 Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Sautéed Spinach?

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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