Pan-Seared Salmon with Citrus-Dill Sauce and Spring Pea Purée

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender pan-seared salmon topped with a bright citrus-dill sauce served alongside a smooth spring pea purée. This American-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.