Pan-Seared Salmon with Lemon Dill Sauce and Quinoa Pilaf
Tender salmon pan-seared to golden perfection served alongside a fluffy quinoa pilaf dressed with a zesty lemon dill sauce. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes blends (6 oz each) salmon fillets, olive oil, salt 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 400 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
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa
- 2 cups low sodium chicken broth
- 1/2 cup, diced yellow bell pepper
- 2 tbsp, chopped fresh dill
- 1/2 cup Greek yogurt
- 3 tbsp lemon juice
- 1, minced garlic clove
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Pan-Seared Salmon with Lemon Dill Sauce and Quinoa Pilaf take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sauce and Quinoa Pilaf?
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 Sauce and Quinoa Pilaf?
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 Sauce and Quinoa Pilaf 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 Sauce and Quinoa Pilaf 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.
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