Pan-Roasted Salmon with Lemon Dill Sauce and Sautéed Spinach

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender pan-roasted salmon fillets topped with a bright lemon dill sauce, served alongside garlicky sautéed spinach. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (5 oz each) salmon fillets
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1/4 cup Greek yogurt
• 2 minced garlic cloves
• 5 cups baby spinach
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 1/4 cup Greek yogurt, 2 tbsp lemon juice, and 2 tbsp chopped fresh dill. Season with 1/4 tsp salt and set aside the lemon dill sauce.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until the skin is crisp.
3. Step 3: Flip the salmon and cook for 3 more minutes until cooked through and opaque. Remove salmon and keep warm.
4. Step 4: In the same skillet, add 1 tbsp olive oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 5 cups baby spinach. Cook, stirring frequently, for 2 minutes until wilted but still vibrant.
5. Step 5: Serve salmon topped with the lemon dill sauce alongside the sautéed spinach.