Sautéed Salmon with Lemon and Dill over Bok Choy
Pan-seared salmon with a bright lemon-dill finish served atop tender bok choy for a quick, elegant dinner. This american-inspired whole30 ready in about 25 minutes pairs (6 oz each) salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 lemon
- 1 tbsp fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 head bok choy
- 1 tbsp avocado oil
Instructions
- Step 1: Pat salmon dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is golden and crisp.
- Step 3: Flip salmon and cook 3-4 minutes more until cooked through. Remove salmon and set aside.
- Step 4: Halve bok choy lengthwise. Add 1 tbsp avocado oil to skillet, then add bok choy and 2 tbsp water. Cover and steam for 5 minutes until tender.
- Step 5: Return salmon to skillet with bok choy. Squeeze juice from half the lemon over top, scatter remaining lemon slices, and sprinkle with chopped dill. Cook 1 minute to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Salmon with Lemon and Dill over Bok Choy take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sautéed Salmon with Lemon and Dill over Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Sautéed Salmon with Lemon and Dill over Bok Choy?
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 Sautéed Salmon with Lemon and Dill over Bok Choy 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 Sautéed Salmon with Lemon and Dill over Bok Choy?
American whole30 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
This has become our go-to whole30 dish. We make it weekly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
