Pan-Roasted Salmon with Mustard and Dill Cream

By AislePrompt Editorial · ·

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.

Salmon fillets pan-roasted to a crisp skin, served with a tangy mustard and dill cream sauce. This seafood recipe, ready in about 15 minutes, pairs salmon fillets, olive oil, and Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 "Build a week of meals around this recipe" 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: 5 min Cook: 10 min Serves 2 International cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 salmon fillets and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes.
  3. Step 3: Place the salmon skin-side down and cook without moving for 5-6 minutes until the skin is crisp and golden.
  4. Step 4: Flip the fillets and cook for an additional 2-3 minutes until the salmon is just cooked through and flakes easily.
  5. Step 5: While salmon cooks, in a small bowl, combine 2 tbsp Dijon mustard, 3 tbsp sour cream, 1 tbsp chopped fresh dill, and 1 tsp lemon zest.
  6. Step 6: Remove salmon from the pan and serve immediately topped with the mustard and dill cream sauce.

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