Pan-Seared Salmon with Dill Sauce and Sautéed Spinach
Perfectly seared salmon fillets with a bright dill sauce and a side of wilted spinach, ready in under 25 minutes. This american-inspired seafood ready in about 25 minutes blends each salmon fillet, olive oil, chopped dill 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 420 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
- 4, 6 oz each salmon fillet
- 2 tbsp olive oil
- 1/4 cup, chopped dill
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 5 oz, fresh spinach
- 1 tbsp butter
Instructions
- Step 1: Pat salmon dry, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place salmon skin-side down in skillet and cook for 5-6 minutes until skin is crispy; flip and cook 2-3 minutes more until opaque throughout. Transfer to a plate.
- Step 3: Add remaining 1 tbsp olive oil to skillet, then add spinach and cook 1-2 minutes until wilted. Stir in sour cream, 1/4 cup dill, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper; cook 1 minute until heated through.
- Step 4: Return salmon to skillet, coat with sauce, and cook 1 minute more before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Dill Sauce and Sautéed Spinach 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 Dill Sauce and Sautéed Spinach?
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 Dill Sauce and Sautéed Spinach?
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 Sauce and Sautéed Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Dill Sauce and Sautéed Spinach?
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.
What others are saying
- ★★★★★
Perfect for a quick dinner!
- ★★★★★
The dill sauce was a wonderful complement to the salmon. My family loved it for a weeknight dinner.
- ★★★★☆
Cooked in 20 minutes as promised, but the spinach was a bit overcooked.
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