Pan-Seared Salmon with Lemon Dill Sauce and Quinoa Pilaf

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 pan-seared to golden perfection served alongside a fluffy quinoa pilaf dressed with a zesty lemon dill sauce. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water until clear. In a medium saucepan, bring 2 cups low sodium chicken broth to a boil, add the quinoa and 1/2 cup diced yellow bell pepper, cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add salmon fillets skin-side down, cooking for 4-5 minutes until the skin is crisp and golden. Flip and cook for another 3-4 minutes until the salmon is just cooked through and flakes easily.
  4. Step 4: In a small bowl, combine 1/2 cup Greek yogurt, 3 tbsp lemon juice, 2 tbsp chopped fresh dill, and 1 minced garlic clove. Stir well to create a creamy lemon dill sauce.
  5. Step 5: Serve each salmon fillet atop a bed of quinoa pilaf and drizzle with the lemon dill sauce. Garnish with additional dill if desired.

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