Pan-Roasted Salmon with Lemon and Dill
Crisp-skinned salmon pan-roasted and finished with fresh lemon juice and dill for bright, fresh flavors. This mediterranean-inspired seafood ready in about 15 minutes pairs (6 oz each) 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 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.
Ingredients
- 2 pieces (6 oz each) salmon fillets
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh dill
- 1, juiced lemon
Instructions
- Step 1: Pat 2 salmon fillets (6 oz each) dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
- Step 3: Place the salmon fillets skin-side down and cook without moving for 5-6 minutes until the skin is crisp and golden.
- Step 4: Flip the salmon and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
- Step 5: Remove the pan from heat and squeeze the juice of 1 lemon over the fillets, then sprinkle 2 tbsp chopped fresh dill for a bright finish.
- Step 6: Serve immediately with extra lemon wedges if desired.
Frequently asked questions
How long does Pan-Roasted Salmon with Lemon and Dill take to make?
Total time is about 15 minutes (5 min prep + 10 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-Roasted Salmon with Lemon and Dill?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Roasted Salmon with Lemon and Dill?
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-Roasted Salmon with Lemon and Dill 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-Roasted Salmon with Lemon and Dill?
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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