Salmon and Shrimp Skillet with Lemon Dill Sauce

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

A quick, restaurant-quality dinner featuring pan-seared salmon and shrimp in a bright lemon-dill sauce, served with seasonal vegetables. This american-inspired one pot ready in about 35 minutes pairs salmon fillets, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets (4 oz each) and 8 oz shrimp dry with paper towels. Season both with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until skin is crispy and salmon is medium. Flip and cook for 2 more minutes. Remove salmon and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the skillet. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp.
  4. Step 4: Return salmon and shrimp to the skillet. Add 1 tbsp lemon juice, 1/4 cup fresh dill, and 1/2 cup chicken broth. Simmer for 2 minutes until sauce thickens slightly and coats the proteins. Adjust seasoning with salt and pepper if needed.

Frequently asked questions

How long does Salmon and Shrimp Skillet with Lemon Dill Sauce 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 Salmon and Shrimp Skillet with Lemon Dill Sauce?

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 Salmon and Shrimp Skillet with Lemon Dill Sauce?

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 Salmon and Shrimp Skillet with Lemon Dill Sauce 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.

What goes well with Salmon and Shrimp Skillet with Lemon Dill Sauce?

American one pot 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.

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