Pan-Seared Salmon with Lemon-Dill Butter Sauce and Wilted Spinach
Tender salmon fillets pan-seared to golden perfection, topped with a zesty lemon-dill butter sauce, served with quickly wilted garlic spinach. This american-inspired seafood (gluten-free) ready in about 25 minutes blends (6 oz each) salmon fillets, skin on, salt, black pepper 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 4, 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 pieces (6 oz each) salmon fillets, skin on
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 6 cups baby spinach
Instructions
- 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.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until skin is crisp. Flip and cook an additional 3-4 minutes until salmon is opaque and flakes easily.
- Step 3: Remove salmon from skillet and keep warm. Lower heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet, cooking for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp lemon juice and 2 tbsp chopped fresh dill, swirling to combine and create the butter sauce.
- Step 5: In a separate pan, sauté 6 cups baby spinach with 1 tbsp olive oil over medium heat for 2-3 minutes until wilted and tender.
- Step 6: Serve the salmon topped with the lemon-dill butter sauce alongside the wilted spinach.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Lemon-Dill Butter Sauce and Wilted 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 Lemon-Dill Butter Sauce and Wilted 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 Lemon-Dill Butter Sauce and Wilted 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 Lemon-Dill Butter Sauce and Wilted Spinach 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.
Is Pan-Seared Salmon with Lemon-Dill Butter Sauce and Wilted Spinach gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
