Pan-Seared Salmon with Lemon Dill Sauce and Sautéed Spinach
Salmon fillets pan-seared to golden perfection, paired with a bright lemon dill sauce and tender sautéed spinach for a healthy, flavorful meal. This american-inspired mardi gras (low-carb) ready in about 22 minutes pairs (5 oz each), skin-on salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (5 oz each), skin-on salmon fillets
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp fresh lemon juice
- 2 tbsp, finely chopped fresh dill
- 1/2 cup Greek yogurt
- 2 cloves, minced garlic cloves
- 8 cups baby spinach
- 1 tbsp unsalted butter
Instructions
- Step 1: Pat 4 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving, until skin is crisp and golden. Flip and cook for an additional 3-4 minutes until salmon is opaque and flakes easily.
- Step 3: While salmon cooks, whisk together 1/2 cup Greek yogurt, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 1 minced garlic clove in a small bowl to create the lemon dill sauce.
- Step 4: In a separate large skillet, heat 1 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Step 5: Add 8 cups baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until wilted but still vibrant green.
- Step 6: Serve each salmon fillet topped with 2 tbsp lemon dill sauce alongside sautéed spinach.
Frequently asked questions
How long does Pan-Seared Salmon with Lemon Dill Sauce and Sautéed Spinach take to make?
Total time is about 22 minutes (10 min prep + 12 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 Sautéed Spinach?
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 Sautéed Spinach?
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 Sautéed Spinach 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 Sautéed Spinach low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
