Sautéed Salmon with Lemon-Dill Veggies

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A bright, omega-3-rich meal featuring wild-caught salmon and lightly cooked seasonal vegetables. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs wild-caught salmon fillets, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Ingredients

• 2 (6 oz each) wild-caught salmon fillets
• 1 medium, sliced 1/4-inch thick zucchini
• 1 cup halved cherry tomatoes
• 1/2, thinly sliced lemon
• 1 tbsp chopped fresh dill
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Pat salmon fillets dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes without moving.
3. Step 3: Flip salmon, add 1 medium sliced zucchini and 1 cup halved cherry tomatoes to the skillet, and scatter 1/2 lemon slices over top. Cook for 5 minutes until salmon is opaque and zucchini is tender-crisp.
4. Step 4: Transfer salmon to a plate, then stir 1 tbsp chopped fresh dill into the vegetable mixture. Serve salmon immediately with lemon-dill vegetables.