Pan-Seared Salmon with Lemon-Dill Rice Pilaf

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Crisp-skinned salmon fillets paired with a fragrant rice pilaf infused with fresh lemon and dill for a bright, light meal. This Mediterranean-inspired seafood recipe, ready in about 35 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 480 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.

Ingredients

• 4 pieces, 6 oz each, skin-on salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 clove minced garlic

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter and sauté 1 minced garlic clove for 30 seconds until fragrant. Add the rinsed rice and toast for 1 minute.
2. Step 2: Add 2 cups chicken broth, 1 tsp lemon zest, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until rice is tender and liquid absorbed. Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh dill.
3. Step 3: Meanwhile, pat dry 4 salmon fillets with skin-on, 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.
4. Step 4: Place salmon skin-side down in the hot skillet and cook undisturbed for 5-6 minutes until skin is crisp. Flip and cook for another 2-3 minutes until salmon is opaque and flakes easily.
5. Step 5: Serve the salmon on a bed of lemon-dill rice pilaf.