Dill-Crusted Salmon with Roasted Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets with a golden dill crust, served alongside tender roasted broccoli spears. This american-inspired seafood (keto) ready in about 25 minutes pairs (5 oz each) salmon fillets, chopped fresh dill, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 salmon fillets (5 oz each) dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, combine 2 tbsp fresh chopped dill, 1 tsp lemon zest, and 2 tbsp butter. Spread evenly over the top of each salmon fillet.
  3. Step 3: Heat 1 tsp olive oil in a large skillet over medium heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy.
  4. Step 4: Flip salmon and cook for 3-4 minutes until cooked through and flakes easily with a fork.
  5. Step 5: Toss 16 oz broccoli florets with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast at 400°F for 15 minutes until tender and slightly browned.
  6. Step 6: Serve salmon fillets with roasted broccoli immediately.

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Frequently asked questions

How long does Dill-Crusted Salmon with Roasted Broccoli take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dill-Crusted Salmon with Roasted Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Dill-Crusted Salmon with Roasted Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dill-Crusted Salmon with Roasted Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Dill-Crusted Salmon with Roasted Broccoli keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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