Pan-Seared Salmon with Lemon Dill Sauce and Sautéed Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (low-carb), ready in about 22 minutes, pairs 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 12 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Add 8 cups baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until wilted but still vibrant green.
  6. Step 6: Serve each salmon fillet topped with 2 tbsp lemon dill sauce alongside sautéed spinach.

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