Pan-Roasted Salmon with Lemon-Dill Yogurt and Quinoa Salad

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

Salmon fillets pan-roasted to crispy perfection, topped with a tangy lemon-dill yogurt sauce, served alongside a fresh quinoa and cucumber salad. This mediterranean-inspired seafood ready in about 35 minutes pairs (6 oz each), skin on salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 3/4 cup quinoa under cold water. Combine quinoa and 1 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with fork.
  2. Step 2: In a small bowl, mix 1/2 cup plain Greek yogurt with 1 tbsp lemon juice and 1 tbsp chopped fresh dill. Season with a pinch of salt and stir until smooth. Refrigerate until serving.
  3. Step 3: In a medium bowl, combine the cooked quinoa, 1/2 diced cucumber, 2 tbsp finely diced red onion, 1 tbsp chopped fresh parsley, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently.
  4. Step 4: Pat 2 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat.
  5. Step 5: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes until skin is crisp and edges are opaque. Flip and cook for 2-3 minutes more until salmon is just cooked through.
  6. Step 6: Serve salmon topped with lemon-dill yogurt alongside a generous portion of quinoa salad.

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Frequently asked questions

How long does Pan-Roasted Salmon with Lemon-Dill Yogurt and Quinoa Salad take to make?

Total time is about 35 minutes (15 min prep + 20 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-Dill Yogurt and Quinoa Salad?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Roasted Salmon with Lemon-Dill Yogurt and Quinoa Salad?

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 Yogurt and Quinoa Salad 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 Yogurt and Quinoa Salad?

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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