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

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.

Crispy-skinned salmon pan-seared and served with a bright, creamy lemon-dill sauce alongside sautéed spring greens. This Mediterranean-inspired Easter recipe, 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.

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.

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