Pan-Seared Salmon with Lemon-Dill Sauce and Quinoa Salad
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 pairs 6 oz each, skin on salmon fillets, olive oil, rinsed quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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.
Ingredients
- 4 pieces, 6 oz each, skin on salmon fillets
- 2 tbsp olive oil
- 1 cup, rinsed quinoa
- 2 cups water
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/2 cup plain Greek yogurt
- 2 tbsp, chopped fresh dill
- 1, zest and juice lemon
- 1, minced garlic clove
- 1 tsp divided salt
- 1/2 tsp divided black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: In a large bowl, combine cooked quinoa, 1 diced medium cucumber, and 1 cup halved cherry tomatoes. Toss gently to mix.
- Step 5: Serve each salmon fillet atop a bed of quinoa salad with a generous spoonful of lemon-dill sauce on the side.
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). 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 Sauce and Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
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.
