Pan-Seared Trout with Lemon-Dill Butter and Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly pan-seared trout fillets topped with a vibrant lemon-dill butter, accompanied by a refreshing quinoa salad with cucumber and cherry tomatoes. This Mediterranean-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs trout fillets, unsalted butter, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 20 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Step 2: While quinoa cooks, mix 4 tbsp unsalted butter, 2 tbsp finely chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice in a small bowl. Set aside.
  3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 2 trout fillets (5 oz each) with 3/4 tsp salt and 1/4 tsp black pepper. Place fillets skin side down and cook for 4-5 minutes until skin is crisp.
  4. Step 4: Flip the trout and cook for another 2-3 minutes until just cooked through. Remove from heat and top each fillet with 2 tbsp lemon-dill butter to melt.
  5. Step 5: In a large bowl, combine cooked quinoa, 1 small diced cucumber, 1 cup halved cherry tomatoes, 1/4 finely diced red onion, 1/2 tsp salt, 1/2 tsp black pepper, and remaining 1 tbsp lemon juice. Toss well.
  6. Step 6: Serve trout fillets alongside the quinoa salad for a fresh, balanced meal.

Frequently asked questions

How long does Pan-Seared Trout with Lemon-Dill Butter and Quinoa Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Trout with Lemon-Dill Butter and Quinoa Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Trout with Lemon-Dill Butter and Quinoa Salad?

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 Trout with Lemon-Dill Butter and Quinoa Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Trout with Lemon-Dill Butter and Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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