Pan-Roasted Salmon with Lemon-Dill Sauce and Garlic Spinach

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

Salmon fillets pan-roasted until crisp-skinned, served with a bright lemon-dill sauce and garlicky sautéed spinach. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes blends (6 oz each) salmon fillets with skin, olive oil, minced, divided garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 salmon fillets (6 oz each) dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook without moving for 5-6 minutes until skin is crisp and golden. Flip and cook the other side for 2-3 minutes until just cooked through. Remove from pan and keep warm.
  3. Step 3: In a small bowl, mix 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 2 minced garlic cloves, and 1 tbsp olive oil to make the lemon-dill sauce.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and 2 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant.
  5. Step 5: Add 5 cups fresh baby spinach, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 2-3 minutes until spinach is wilted but still vibrant.
  6. Step 6: Optionally, stir in 1 tbsp unsalted butter into spinach for richness. Serve salmon topped with lemon-dill sauce alongside garlic spinach.

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Frequently asked questions

How long does Pan-Roasted Salmon with Lemon-Dill Sauce and Garlic Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Salmon with Lemon-Dill Sauce and Garlic Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Salmon with Lemon-Dill Sauce and Garlic 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-Roasted Salmon with Lemon-Dill Sauce and Garlic 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.

Is Pan-Roasted Salmon with Lemon-Dill Sauce and Garlic Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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