Pan-Seared Salmon with Lemon and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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 developed and reviewed.

Perfectly cooked salmon fillets with a vibrant herb-infused lemon sauce for a light yet satisfying dinner. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
2 tbsp olive oil
1 (zested and juiced) lemon
2 tbsp, chopped fresh dill
1 tbsp, chopped fresh parsley
2 cloves, minced garlic
1/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat 4 salmon fillets (6 oz each) dry with paper towels and season both sides with 1/4 tsp sea salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until golden, then flip and cook for 3-4 minutes until cooked through.
Step 3: Whisk together 1 tbsp olive oil, 1 lemon (zested and juiced), 2 minced garlic cloves, 2 tbsp fresh dill, 1 tbsp fresh parsley, 1/4 tsp sea salt, and 1/4 tsp black pepper in a small bowl. Remove skillet from heat and pour sauce over salmon, letting it rest for 2 minutes.