For a quick, delicious, and healthy meal, this Lemon and Dill Salmon recipe is one you must try. The sautéed fresh salmon is served with a herb salad and can be on the table in just 20 minutes!
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Lemon and Dill Salmon
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved. Images in this post are for illustrative purposes.
Salmon is packed with omega 3 fatty acids that serve double-duty for your body: They promote proper brain function and they’re great for your hair and skin. If you need another reason to try this healthy, delicious recipe – it only takes about 20 minutes to get on the table!
As many of us try to eat a little healthier in the new year, my blog turns to recipes to help you facilitate that. You’ll find all kinds of recipes for various eating plans, and this lemon and dill salmon recipe falls into the following brackets – Whole 30, Low Carb, Paleo, and potentially Keto as well.
Salmon is one of my favorite types of fish – I enjoy it in its many forms – raw in sushi/sashimi, smoked salmon (especially in bagels with cream cheese!) from a can in sandwiches, and freshly cooked – either grilled, steam, baked, or pan-fried.
Until I typed that all out, it hadn’t dawned on me how versatile salmon is!
In this recipe, a fillet of salmon is seared simply in olive oil, with salt and black pepper, and finished off with lemon and dill.
It is served with a herb salad with a mustard dressing which makes the whole plate of food absolutely delicious!
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
- Salmon Filets – where your salmon is sourced from will likely depend on where you live in the world. It might be Alaskan, Atlantic, Pacific, Scottish, or somewhere else. Always buy the most sustainably caught fish where you live.
- Dijon Mustard
- Apple Cider Vinegar
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Salmon
The hero ingredients in this recipe is of course salmon, so here are some more recipes using the same:
More Fish Recipes
Looking for more fish recipe inspo? Check these recipes out next:
- Sauté the salmon for 3 minutes on each side for medium-rare, or up to 5 minutes on each side for well done. Total cooking time will vary depending on thickness of the filets.
How Do I Make Lemon and Dill Salmon?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
- 1 Tbsp extra virgin olive oil
- 4 (6 oz/170g) Alaskan wild-caught salmon filets
- Salt and pepper, to taste
- 3 cups mixed salad greens
- 1 cup cherry or grape tomatoes halved
- 1 medium (English) cucumber, peeled, cut in half, and seeded
- 4-5 fresh dill sprigs, roughly chopped
For the Salad Dressing
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh basil leaves, chopped
- 1 Tbsp Dijon mustard
- 2 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 fresh lemon, cut into wedges
For the Garnish
- 1 fresh lemon, cut into slices
- 2 sprigs fresh dill
- Preheat the one tablespoon of olive oil in a non-stick pan over medium heat.
- Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 - 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.
- In the meantime, make the salad by tossing the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl. Set aside.
- To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small glass bowl and season with salt and pepper, to taste. Pour dressing over the salad and toss to combine.
- To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 36mgSodium: 219mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 14g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
- Beverage: Raspberry Lime Vodka Cocktail
- Dessert: Poached Pears with Honey Mascarpone Cream
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!