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

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

Crisp-skinned salmon pan-roasted and served with a tangy lemon dill yogurt sauce alongside sautéed garlic green beans. This mediterranean-inspired seafood (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Add 12 oz trimmed fresh green beans and cook, stirring occasionally, for 5-7 minutes until tender-crisp and lightly browned.
  6. Step 6: Serve salmon fillets topped with lemon dill yogurt sauce alongside garlic sautéed green beans.

Frequently asked questions

How long does Pan-Roasted Salmon with Lemon Dill Yogurt Sauce and Garlic Green Beans take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sauce and Garlic Green Beans?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Roasted Salmon with Lemon Dill Yogurt Sauce and Garlic Green Beans?

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 Sauce and Garlic Green Beans 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.

Is Pan-Roasted Salmon with Lemon Dill Yogurt Sauce and Garlic Green Beans low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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