Pan-Seared Salmon with Lemon-Dill Vinaigrette

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.

Perfectly seared salmon fillets topped with a bright, herbaceous lemon-dill dressing for a refreshing dinner. This American-inspired Whole30 recipe, ready in about 18 minutes, pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 8 min Serves 4 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/4 tsp salt and 1/8 tsp pepper.
  2. Step 2: Heat olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until skin is golden and crisp.
  3. Step 3: Flip salmon and cook for 3-4 more minutes until internal temperature reaches 125°F (52°C) for medium-rare.
  4. Step 4: While salmon cooks, whisk lemon juice, dill, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Remove salmon from pan and drizzle with vinaigrette just before serving.

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