Pan-Seared Salmon with Lemon-Dill Sauce and Spring Greens

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

Crispy-skinned salmon pan-seared and served with a bright, creamy lemon-dill sauce alongside sautéed spring greens. This mediterranean-inspired easter 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (9 ratings) Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 skin-on salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin side down and cook for 4-5 minutes without moving until skin is crispy and golden.
  3. Step 3: Flip the salmon and cook for an additional 2-3 minutes until just cooked through. Remove salmon from pan and set aside.
  4. Step 4: In a small bowl, mix 1/2 cup Greek yogurt, 2 tbsp fresh lemon juice, 2 tbsp chopped dill, and 1 minced garlic clove until smooth. Season with salt to taste.
  5. Step 5: In the same skillet, reduce heat to medium. Add 1 tbsp butter, 4 cups baby spinach, and 1 cup spring peas. Sauté for 3-4 minutes until the greens are wilted but still bright.
  6. Step 6: Serve the salmon fillets atop the sautéed greens and spoon the lemon-dill sauce over the top.

Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Sauce and Spring Greens 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 Spring Greens?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Lemon-Dill Sauce and Spring 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 Spring 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.

What goes well with Pan-Seared Salmon with Lemon-Dill Sauce and Spring Greens?

Mediterranean easter like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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