Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Wilted Spinach

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

Crisp-skinned salmon fillets paired with a tangy lemon-dill yogurt sauce and tender, garlicky wilted spinach. This mediterranean-inspired father’s day (gluten free) ready in about 30 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 salmon fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy and golden.
  2. Step 2: Flip salmon carefully and cook for an additional 3-4 minutes until salmon is opaque and flakes easily. Remove from pan and keep warm.
  3. Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 1/4 tsp salt, and 1/4 tsp black pepper to create the sauce.
  4. Step 4: Wipe skillet and melt 1 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh baby spinach and 1/2 tsp salt, stirring continuously until spinach wilts, about 2-3 minutes.
  5. Step 5: Plate salmon fillets atop the wilted spinach and spoon the lemon-dill yogurt sauce over the salmon for a bright, fresh finish.

Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Wilted Spinach take to make?

Total time is about 30 minutes (15 min prep + 15 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 Yogurt Sauce and Wilted Spinach?

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 Yogurt Sauce and Wilted Spinach?

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 Yogurt Sauce and Wilted Spinach 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 Yogurt Sauce and Wilted Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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