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

Crisp-skinned salmon fillets paired with a tangy lemon-dill yogurt sauce and tender, garlicky wilted spinach. This Mediterranean-inspired Father’s Day recipe (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.

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