True Fit Herb-Crusted Salmon with Lemon-Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A perfectly seared salmon fillet with a golden herb crust, served with a bright lemon-dill sauce that balances richness with fresh acidity. This Pacific Northwest-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets (skin-on), dill, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 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: 12 min Serves 4 Pacific Northwest cuisine 395 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry with paper towels, then season skin-side with 1/2 tsp salt and 1/4 tsp black pepper. Mix 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 tsp lemon zest, and 1 tbsp all-purpose flour on a plate.
  2. Step 2: Press the herb mixture firmly onto the flesh side of each salmon fillet. Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Place salmon skin-side down in the skillet and cook for 7-8 minutes without moving, until skin is crispy and golden brown. Flip carefully with a spatula and cook flesh-side down for 3-4 minutes until the internal temperature reaches 125°F.
  4. Step 4: While salmon cooks, whisk together 2 tbsp lemon juice, 3 tbsp Greek yogurt, and a pinch of salt until smooth.
  5. Step 5: Transfer salmon to plates skin-side up. Spoon lemon-dill sauce over each fillet and serve immediately with extra sauce on the side.

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