Pan-Seared Salmon with Mustard-Dill Sauce and Spring Vegetables
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 ready in about 25 minutes blends fillets, 6 oz each salmon fillets, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- Step 1: Pat 4 salmon fillets dry and season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.
- 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.
- 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.
- 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.
- 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.
- Step 6: Add 1 lb trimmed asparagus and 1 cup snap peas, cooking for 4-5 minutes until tender-crisp.
- Step 7: Serve each salmon fillet topped with 2 tbsp mustard-dill sauce alongside the sautéed vegetables.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Mustard-Dill Sauce and Spring Vegetables take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Mustard-Dill Sauce and Spring Vegetables?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Mustard-Dill Sauce and Spring Vegetables?
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 Mustard-Dill Sauce and Spring Vegetables 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.
What goes well with Pan-Seared Salmon with Mustard-Dill Sauce and Spring Vegetables?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
