Wild-Caught Salmon with Lemon-Dill Glaze

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 nutrient-dense salmon dish rich in omega-3s to support skin health and reduce breakouts during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 17 minutes, pairs wild-caught salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 10 min Cook: 7 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets (6 oz each) dry with paper towels, then season both sides evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
  2. Step 2: Place fillets skin-side down in a cold non-stick skillet, then drizzle with 1 tablespoon extra-virgin olive oil.
  3. Step 3: Sear over medium heat for 4 minutes until golden brown, then flip and cook for 3 more minutes until the salmon is opaque and flakes easily with a fork.
  4. Step 4: Squeeze juice from 1 lemon over the salmon, then top with 2 tablespoons chopped fresh dill just before serving.

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