Pan-Seared Salmon with Lemon Dill Sauce and Sautéed Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared salmon served with a bright lemon dill sauce and garlicky sautéed kale and Swiss chard. This american-inspired seafood (low carb) ready in about 25 minutes blends (6 oz each), skin on salmon fillets, divided 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 380 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: 10 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add salmon fillets skin side down and cook for 4-5 minutes until skin is crisp. Flip and cook 3-4 minutes until fish is just cooked through. Remove salmon from skillet and keep warm.
  3. Step 3: In a small bowl, combine 1/2 cup plain Greek yogurt, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 1 minced garlic clove. Mix well and refrigerate until serving.
  4. Step 4: In the same skillet, add remaining 1 tbsp olive oil and 2 minced garlic cloves, sauté for 30 seconds until fragrant. Add 3 cups chopped kale and 3 cups chopped Swiss chard with 1/4 cup water or vegetable broth. Cook, stirring occasionally, for 5-6 minutes until greens are wilted and tender.
  5. Step 5: Serve salmon fillets topped with lemon dill sauce alongside the sautéed greens.

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Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Greens?

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 Sautéed Greens?

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 Greens 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 Greens 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.

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