Seared Lemon-Dill Salmon with Summer Vegetable Medley

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

Pan-seared salmon fillets seasoned with lemon and dill served alongside a vibrant mix of sautéed summer vegetables. This mediterranean-inspired seafood (low carb) ready in about 25 minutes pairs each, skin on salmon fillets, lemon zest, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets, then season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 2 tbsp chopped fresh dill.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp and edges turn opaque.
  3. Step 3: Flip the salmon and cook for an additional 3-4 minutes until cooked through but still moist. Remove salmon from skillet and tent with foil to keep warm.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and 2 minced garlic cloves, sauté for 30 seconds until fragrant. Add 1 diced zucchini, 1 diced yellow squash, and 1 cup halved cherry tomatoes.
  5. Step 5: Sauté vegetables over medium heat for 5-6 minutes until tender but still vibrant. Season with 1/2 tsp salt and 1 tbsp lemon juice, stirring to combine.
  6. Step 6: Serve the salmon fillets atop the summer vegetable medley, garnished with additional dill if desired.

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Frequently asked questions

How long does Seared Lemon-Dill Salmon with Summer Vegetable Medley 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 Seared Lemon-Dill Salmon with Summer Vegetable Medley?

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 each, skin on salmon fillets from drying out.

Can I substitute ingredients in Seared Lemon-Dill Salmon with Summer Vegetable Medley?

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 Seared Lemon-Dill Salmon with Summer Vegetable Medley 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.

Is Seared Lemon-Dill Salmon with Summer Vegetable Medley low carb?

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

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