Pan-Roasted Salmon with Lemon Dill Yogurt Sauce and Garlic Green Beans

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned salmon pan-roasted and served with a tangy lemon dill yogurt sauce alongside sautéed garlic green beans. This Mediterranean-inspired seafood recipe (low carb), ready in about 25 minutes, pairs salmon fillets, salt, black pepper 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

2 pieces (6 oz each), skin on salmon fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp, divided olive oil
1/2 cup Greek yogurt
2 tbsp, chopped fresh dill
2 tbsp lemon juice
3 cloves, minced garlic cloves
12 oz, trimmed fresh green beans
1 tbsp butter

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Instructions

Step 1: Pat dry 2 salmon fillets (6 oz each) 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 until shimmering. Place salmon skin-side down and cook without moving for 5-6 minutes until skin is crisp and edges opaque.
Step 2: Flip the salmon and cook for an additional 2-3 minutes until just cooked through (internal temperature 125-130°F for medium). Remove from pan and keep warm.
Step 3: In a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice. Mix well and refrigerate until serving.
Step 4: In the same skillet, add 1 tbsp olive oil and 1 tbsp butter over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Add 12 oz trimmed fresh green beans and cook, stirring occasionally, for 5-7 minutes until tender-crisp and lightly browned.
Step 6: Serve salmon fillets topped with lemon dill yogurt sauce alongside garlic sautéed green beans.