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

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender pan-seared salmon topped with a tangy mustard-dill sauce paired with lightly sautéed spring vegetables for a fresh Father’s Day meal. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 4 fillets, 6 oz each salmon fillets
• 1 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp, chopped fresh dill
• 1 tbsp lemon juice
• 1/4 cup Greek yogurt
• 1 lb, trimmed and cut into 2-inch pieces asparagus spears
• 1 cup snap peas
• 2 cloves, minced garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 salmon fillets dry and season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp.
3. Step 3: Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily. Remove from heat and set aside.
4. Step 4: In a small bowl, whisk together 3 tbsp Dijon mustard, 1/4 cup Greek yogurt, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice until smooth.
5. Step 5: In the same skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
6. Step 6: Add 1 lb trimmed asparagus and 1 cup snap peas, cooking for 4-5 minutes until tender-crisp.
7. Step 7: Serve each salmon fillet topped with 2 tbsp mustard-dill sauce alongside the sautéed vegetables.