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

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 tangy mustard-dill sauce alongside lightly sautéed spring greens for a fresh regional seafood plate. This American-inspired seafood 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 380 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 American cuisine 380 cal/serving

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Ingredients

4 fillets (6 oz each), skin on salmon fillets
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 tbsp Dijon mustard
2 tbsp chopped fresh dill
1 tbsp lemon juice
1/4 cup Greek yogurt
1 clove minced garlic
4 cups spring greens mix
1 tbsp butter
for serving lemon wedges

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Instructions

Step 1: Pat 4 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place salmon fillets skin-side down and cook for 4-5 minutes without moving until skin is crispy and golden. Flip and cook for an additional 3-4 minutes until salmon is cooked through.
Step 3: While salmon cooks, whisk together 3 tbsp Dijon mustard, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/4 cup Greek yogurt, and 1 minced garlic clove in a small bowl to make the sauce.
Step 4: In a separate pan, melt 1 tbsp butter over medium heat and sauté 4 cups spring greens mix for 2-3 minutes until just wilted but still vibrant.
Step 5: Serve the salmon fillets topped with the mustard-dill sauce alongside the sautéed greens and lemon wedges for squeezing.