Pan-Seared Salmon with Dill Sauce

Flaky pan-seared salmon fillets topped with a creamy lemon-dill sauce, served alongside fluffy quick-cook couscous and tender steamed green beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.17/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• fresh

Ingredients

• 12 ounce salmon fillets (skin on or off)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill (chopped)
• 0.5 cup quick-cook couscous
• 1 cup green beans

Instructions

1. Prepare the quick-cook couscous according to package directions. Cook the frozen green beans by steaming or boiling until tender-crisp.
2. Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
3. Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side up if applicable, and sear for 4-5 minutes per side, or until cooked to your desired doneness and easily flakes with a fork.
4. While salmon cooks, prepare the sauce: In a small saucepan or microwave-safe bowl, melt the butter. Stir in the fresh lemon juice and chopped fresh dill.
5. Serve the pan-seared salmon immediately with the dill sauce spooned over the top. Serve alongside the cooked couscous and steamed green beans.

Notes

If using skin-on salmon, cooking skin-side down first will result in crispy skin. Leftovers are best consumed within 1-2 days.

Nutrition (per serving)

• Calories: 485
• Protein: 23.5 g
• Carbohydrates: 37 g
• Fat: 26 g
• Fiber: 3.5 g
• Sodium: 300 mg
• Saturated Fat: 9.3 g
• Sugar: 1 g
• Cholesterol: 130 mg