Pan-Seared Salmon with Dill and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, nutrient-dense dinner featuring perfectly seared salmon and creamy avocado for sustained energy and skin health. This seafood recipe, ready in about 20 minutes, pairs salmon fillets, avocado, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 10 min Serves 4 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 4 salmon fillets (6 ounces each) dry with paper towels. Season both sides with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering (about 1 minute).
  3. Step 3: Place salmon skin-side down in the skillet and cook undisturbed for 6 minutes until skin is crisp and golden.
  4. Step 4: Flip salmon and cook 3-4 minutes more until internal temperature reaches 125°F (52°C). Transfer to plates.
  5. Step 5: Slice 1 large avocado and arrange over salmon. Sprinkle with 2 tablespoons fresh dill and 1 tablespoon lemon juice just before serving.

Frequently asked questions

How long does Pan-Seared Salmon with Dill and Avocado take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Dill and Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Dill and Avocado?

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 Dill and Avocado 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 should I serve with Pan-Seared Salmon with Dill and Avocado?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

What others are saying

Related recipes