Pan-Seared Salmon with Dill Sauce and Sautéed Spinach

Name: Pan-Seared Salmon with Dill Sauce and Sautéed Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (150g each) Salmon fillets, skin-on or skin-off; 2 tbsp Olive oil; 1 tsp Salt, divided; 0.5 tsp Black pepper, divided; 400g Fresh spinach; 2 cloves Garlic, minced; 1 tbsp Lemon juice; 120g Plain yogurt (or plant-based alternative); 3 tbsp Fresh dill, chopped

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This sophisticated yet simple dish highlights the delicate flavor of salmon, perfectly seared to achieve a crispy skin and flaky interior. It's complemented by a bright, creamy dill sauce that adds a burst of freshness, and a side of nutrient-rich sautéed spinach. Ideal for a healthy and impressive weeknight dinner or a special occasion that comes together in minutes.

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Pan-Seared Salmon with Dill Sauce and Sautéed Spinach

Prep Time10 min

Cook Time15 min

Servings4 servings

DifficultyEasy

Equipment

Large non-stick skilletSecond large skilletSmall mixing bowlWhiskMeasuring spoonsCutting boardSharp knife

Instructions

1
First, prepare the dill sauce: In a small bowl, combine the plain yogurt, 2 tablespoons of chopped fresh dill, and 1 tablespoon of lemon juice. Season with a pinch of salt and pepper. Stir well and set aside.
2
Pat the salmon fillets very dry with paper towels. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper. If using skin-on salmon, score the skin a few times with a sharp knife to prevent curling.
3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 3-5 minutes, depending on thickness, until cooked to your desired doneness (internal temperature 63°C/145°F).
4
While the salmon cooks, heat the remaining 1 tablespoon of olive oil in another large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach in batches, stirring until it wilts down completely. Season with the remaining salt and pepper.
5
To serve, place a portion of sautéed spinach on each plate. Top with a pan-seared salmon fillet and a generous dollop of the creamy dill sauce. Garnish with a sprinkle of fresh dill, if desired.

Nutrition

Calories520 kcal

Protein38g

Fat35g

Carbohydrates

Frequently Asked Questions

How do I ensure the salmon skin gets crispy without burning?

Make sure your skillet is hot and use enough oil. Pat the salmon skin very dry before placing it in the pan. Cook skin-side down for most of the cooking time, pressing gently with a spatula for the first minute to ensure full contact with the pan. Avoid overcrowding the pan.

Can I bake the salmon instead of pan-searing?

Yes, you can! Preheat your oven to 200°C (400°F). Place seasoned salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through. The skin might not be as crispy as pan-seared, but it's still delicious.

What if I don't have fresh dill?

While fresh dill provides the best flavor for the sauce, you can use 1-1.5 teaspoons of dried dill as a substitute. For the spinach, other fresh herbs like parsley or chives could be used for garnish if fresh dill is unavailable.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.