Pan-Seared Salmon with Citrus Dill Sauce and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Light pan-seared salmon topped with a refreshing citrus dill sauce, served alongside a fluffy quinoa salad with fresh herbs and crisp vegetables. This mediterranean-inspired seafood (gluten free) ready in about 35 minutes blends (6 oz each) salmon fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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) salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup Greek yogurt
• 2 tbsp chopped fresh dill
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 cup uncooked quinoa
• 1/2 medium, diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 small, finely diced red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp extra virgin olive oil

Instructions

1. Step 1: Rinse 1 cup uncooked quinoa under cold water, then add to a medium pot with 2 cups water. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool.
2. Step 2: While quinoa cooks, season 2 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until crisp and golden, then flip and cook another 3-4 minutes until just cooked through.
3. Step 3: In a small bowl, mix 1/3 cup Greek yogurt, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 2 tbsp lemon juice, and 2 tbsp orange juice until smooth for the citrus dill sauce.
4. Step 4: In a large bowl, combine cooled quinoa, 1/2 diced cucumber, 1 cup halved cherry tomatoes, 1/4 finely diced red onion, 2 tbsp chopped fresh parsley, and 2 tbsp extra virgin olive oil. Toss gently to combine.
5. Step 5: Serve salmon fillets topped with citrus dill sauce alongside the quinoa salad for a fresh and vibrant meal.