Pan-Seared Salmon with Citrus-Herb Vinaigrette

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender pan-seared salmon fillets served with a bright and zesty citrus-herb vinaigrette that enhances the natural flavors. This Vietnamese recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp minced garlic

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Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
3. Step 3: Flip the salmon and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork.
4. Step 4: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp minced garlic, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh dill until combined.
5. Step 5: Spoon the citrus-herb vinaigrette over the cooked salmon fillets and serve immediately with steamed vegetables or a light salad.