Skillet-Seared Salmon with Lemon Dill Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Pan-seared salmon fillets topped with a bright Whole30-compliant lemon dill sauce create a light and flavorful seafood dish. This Mediterranean-inspired seafood recipe (whole30, gluten-free), ready in about 20 minutes, pairs salmon fillets, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Ingredients

• 4 pieces (6 oz each) salmon fillets
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh dill
• 3 tbsp lemon juice
• 1, minced garlic clove
• 2 tbsp extra virgin olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2. Step 2: Season 4 salmon fillets (6 oz each) with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
3. Step 3: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp.
4. Step 4: Flip the fillets and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
5. Step 5: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp chopped fresh dill, 1 minced garlic clove, and 2 tbsp extra virgin olive oil until emulsified.
6. Step 6: Spoon the lemon dill sauce over the cooked salmon fillets before serving.