Pan-Roasted Salmon with Lemon-Dill Sauce and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender pan-roasted salmon fillets topped with a fresh lemon-dill yogurt sauce, paired with a fluffy quinoa pilaf studded with herbs and toasted pine nuts. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pieces (6 oz each), skin on salmon fillets
• 3 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/2 cup plain Greek yogurt
• 2 tbsp chopped fresh dill
• 2 tbsp fresh lemon juice
• 1 cup quinoa
• 2 cups water
• 1/4 cup, toasted pine nuts
• 2 sliced green onions
• 1 minced garlic clove

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Place skin-side down and cook for 5-6 minutes until skin is crisp. Flip and cook 2-3 minutes until salmon is just cooked through. Remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 minced garlic clove and 2 sliced green onions for 1-2 minutes until fragrant.
4. Step 4: Stir cooked quinoa into skillet with garlic and onions. Add 1/4 cup toasted pine nuts, 1/2 tsp salt, and 1/2 tsp black pepper. Toss gently and keep warm.
5. Step 5: In a small bowl, mix 1/2 cup plain Greek yogurt, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and a pinch of salt to make the lemon-dill sauce.
6. Step 6: Serve each salmon fillet atop a bed of quinoa pilaf and spoon lemon-dill sauce over the top.