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

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender pan-roasted salmon paired with a bright lemon dill yogurt sauce, served alongside a refreshing quinoa and cucumber salad. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 pieces (6 oz each), skin on salmon fillets
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup plain Greek yogurt
• 2 tbsp, chopped fresh dill
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 1 medium, diced cucumber
• 2 tbsp, finely chopped red onion
• 2 tbsp extra virgin olive oil
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 3/4 cup uncooked quinoa under cold water. In a medium saucepan, combine quinoa with 1 1/2 cups water and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
2. Step 2: While quinoa cooks, season 2 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden. Flip and cook for another 2-3 minutes until salmon is just cooked through.
3. Step 3: In a small bowl, whisk 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to make the lemon dill sauce.
4. Step 4: In a medium bowl, combine cooked quinoa, 1 medium diced cucumber, 2 tbsp finely chopped red onion, 2 tbsp extra virgin olive oil, 2 tbsp chopped fresh parsley, and 1/4 tsp salt. Toss gently to combine.
5. Step 5: Plate the salmon fillets with a generous dollop of lemon dill yogurt sauce and a side of the quinoa salad. Serve immediately.