Pan-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée
Tender pan-seared salmon topped with a bright citrus-dill sauce served alongside a smooth spring pea purée. This american-inspired seafood ready in about 25 minutes blends (6 oz each) salmon fillets, skin on, salt, black pepper 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 380 calories and feeds 4, 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
- 4 pieces (6 oz each) salmon fillets, skin on
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup Greek yogurt
- 2 cups frozen shelled peas
- 1 tbsp unsalted butter
- 2 tbsp heavy cream
- 1/2 tsp salt
Instructions
- Step 1: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden, then flip and cook an additional 3-4 minutes until salmon is cooked through but moist.
- Step 2: While salmon cooks, prepare citrus-dill sauce by mixing 1/4 cup Greek yogurt, 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 2 tbsp lemon juice in a small bowl. Set aside.
- Step 3: For the pea purée, bring a pot of salted water to boil and cook 2 cups frozen shelled peas for 2-3 minutes until bright green and tender. Drain and transfer to a blender or food processor. Add 1 tbsp unsalted butter, 2 tbsp heavy cream, and 1/2 tsp salt. Blend until smooth and creamy.
- Step 4: Plate the salmon fillets and spoon citrus-dill sauce over the top. Serve alongside a generous dollop of spring pea purée for a fresh, elegant meal.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée?
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-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Pan-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
