Pan-Seared Salmon with Roasted Garlic and Dill Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

A simple, Whole30-compliant pan-seared salmon served with a fresh dill sauce and roasted garlic for a flavorful, nourishing meal. This Mediterranean-inspired Whole30 recipe (pescatarian, gluten free), ready in about 35 minutes, pairs salmon fillets, olive oil, garlic cloves 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
2 tbsp olive oil
6 cloves whole garlic cloves
1/4 cup chopped fresh dill
1/2 cup coconut milk (full fat)
2 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
1 small, diced cucumber

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Instructions

Step 1: Preheat oven to 375°F. Place 6 whole garlic cloves on a small baking dish, drizzle with 1 tbsp olive oil, and roast for 20 minutes until soft and golden.
Step 2: While garlic roasts, pat dry 4 salmon fillets and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 5 minutes until edges are crispy, then flip and cook for another 3-4 minutes until cooked through and flaky.
Step 4: In a small bowl, mash the roasted garlic cloves until smooth. Stir in 1/2 cup coconut milk, 1/4 cup chopped fresh dill, 2 tbsp lemon juice, and the diced small cucumber. Mix well to create a creamy dill sauce.
Step 5: Serve salmon fillets topped with 2-3 tbsp of the dill sauce each, garnishing with extra dill if desired.