Pan-Roasted Salmon with Lemon Dill Sauce and Sautéed Spinach
Tender pan-roasted salmon fillets topped with a bright lemon dill sauce, served alongside garlicky sautéed spinach. This mediterranean-inspired seafood ready in about 25 minutes blends (5 oz each) salmon fillets, olive oil, lemon juice 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.
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
Instructions
- 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.
- 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.
- Step 3: Flip the salmon and cook for 3 more minutes until cooked through and opaque. Remove salmon and keep warm.
- 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.
- Step 5: Serve salmon topped with the lemon dill sauce alongside the sautéed spinach.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Salmon with Lemon Dill Sauce and Sautéed 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 Sautéed 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 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-Roasted Salmon with Lemon Dill 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-Roasted Salmon with Lemon Dill 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.
