Pan-Seared Salmon with Lemon-Dill Sauce and Quinoa Salad

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

Crisp-skinned salmon fillets served with a bright lemon-dill yogurt sauce and a refreshing quinoa salad with cucumber and cherry tomatoes. This mediterranean-inspired seafood (gluten free) ready in about 35 minutes blends 6 oz each, skin on salmon fillets, olive oil, rinsed quinoa 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 470 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 470 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place skin side down and sear for 5-6 minutes until skin is crisp, then flip and cook for 2-3 minutes until salmon is just cooked through.
  3. Step 3: In a small bowl, whisk together 1/2 cup plain Greek yogurt, zest and juice of 1 lemon, 2 tbsp chopped fresh dill, 1 minced garlic clove, and remaining 1/2 tsp salt and 1/4 tsp black pepper until smooth.
  4. Step 4: In a large bowl, combine cooked quinoa, 1 diced medium cucumber, and 1 cup halved cherry tomatoes. Toss gently to mix.
  5. Step 5: Serve each salmon fillet atop a bed of quinoa salad with a generous spoonful of lemon-dill sauce on the side.

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Frequently asked questions

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

Total time is about 35 minutes (15 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 Salad?

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 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 Sauce and Quinoa Salad 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 Salad 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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