Pan-Seared Salmon with Lemon-Dill Butter and Wilted Spinach

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.

Crisp-skinned salmon fillets topped with a bright lemon and dill butter, served over garlicky wilted spinach for a fresh regional seafood dish. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, unsalted butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 4 tbsp unsalted butter, 2 tbsp freshly squeezed lemon juice, and 2 tbsp finely chopped fresh dill until combined; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until skin is crisp and edges opaque. Flip and cook an additional 2-3 minutes until the salmon is just cooked through.
  4. Step 4: Remove salmon from skillet and keep warm. In the same skillet, add 3 minced garlic cloves and 6 cups fresh spinach, sautéing over medium heat for 2-3 minutes until spinach is wilted and fragrant.
  5. Step 5: Serve the salmon atop the wilted spinach, spooning the lemon-dill butter over each fillet to melt.

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