Pan-Seared Salmon with Lemon-Dill Quinoa

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.

Tender salmon fillets pan-seared to golden perfection, served atop fluffy quinoa brightened with lemon and fresh dill. This Mediterranean-inspired seafood recipe, ready in about 30 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 450 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: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh dill.
  2. Step 2: Season 4 salmon fillets with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp and golden.
  4. Step 4: Flip the salmon and add 1 tbsp unsalted butter to the pan. Cook for another 2-3 minutes, spooning melted butter over the top until salmon is cooked through and opaque.
  5. Step 5: Serve each salmon fillet on a bed of lemon-dill quinoa.

Related recipes