Pan-Seared Salmon with Garlic Butter and Herb Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Salmon fillets pan-seared to a golden crust, topped with a fragrant garlic butter sauce and paired with a fresh herb and lemon salad. This Mediterranean-inspired Father’s Day recipe, ready in about 22 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 12 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until skin is crisp and golden brown.
  3. Step 3: Flip the fillets carefully and cook for 2-3 more minutes until salmon is just cooked through and flakes easily.
  4. Step 4: Remove the salmon to a warm plate. In the same skillet, reduce heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves, stirring constantly for 1 minute until garlic is fragrant but not browned.
  5. Step 5: Stir in 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 1 tbsp lemon juice. Pour the garlic butter sauce over the salmon fillets.
  6. Step 6: Toss 3 cups mixed salad greens with a drizzle of olive oil and a squeeze of lemon juice to serve alongside the salmon.

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