Baked Lemon-Dill Salmon with Roasted Broccoli
Flaky salmon fillets baked with a bright lemon-dill sauce, accompanied by perfectly roasted broccoli for a low-carb, high-protein dinner ready in 30 minutes. This American-inspired seafood recipe (keto, low-carb), ready in about 30 minutes, pairs salmon fillets, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 2 (6 oz each) salmon fillets
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 lemon
- 1 tbsp fresh dill
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until bright green and tender-crisp.
- Step 2: Season 2 salmon fillets (6 oz each) with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp chopped fresh dill. Place salmon on top of the roasted broccoli, skin-side down.
- Step 3: Squeeze the juice of 1 lemon over the salmon and sprinkle with 1 tsp lemon zest. Drizzle with the remaining 1 tbsp olive oil. Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork.
