Pan-Seared Salmon with Lemon-Dill Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-skinned salmon paired with a zesty quinoa salad infused with lemon and fresh dill for a refreshing and nutritious dish. This mediterranean-inspired seafood (gluten-free, high-protein) ready in about 35 minutes pairs salmon fillets, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup uncooked quinoa under cold water. In a medium saucepan, combine quinoa with 1 1/2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  2. Step 2: In a large bowl, toss the cooked quinoa with 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh dill, and 1 tbsp olive oil. Set aside to let flavors meld.
  3. Step 3: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  5. Step 5: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the edges are crispy and the skin releases easily.
  6. Step 6: Flip the salmon and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
  7. Step 7: Serve the pan-seared salmon over the lemon-dill quinoa salad drizzled with remaining 1 tbsp olive oil.

Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Lemon-Dill Quinoa Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Lemon-Dill Quinoa Salad?

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 Quinoa Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Quinoa Salad gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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