Pan-Sear Salmon with Cherry Tomatoes and Fresh Dill

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 developed and reviewed.

Crispy pan-seared salmon fillets with a bright lemon-tomato sauce, finished with fresh dill for a light, flavorful dinner. This American-inspired Whole30 recipe (gluten-free), ready in about 22 minutes, pairs salmon fillets, cherry tomatoes, lemon 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 10 min Cook: 12 min Serves 2 American cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 5-6 minutes until skin is crispy, then flip and cook for 3-4 minutes until cooked through.
  3. Step 3: Remove salmon, leaving oil in skillet. Add 2 minced garlic cloves and 1 cup halved cherry tomatoes, sautéing for 2-3 minutes until tomatoes soften.
  4. Step 4: Stir in 2 tbsp fresh dill and juice of 1/2 lemon, then return salmon to skillet and spoon tomato mixture over top, cooking for 1 minute to heat through.

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