Lemon-Dill Pan-Seared Salmon with Roasted Cherry Tomatoes

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

Perfectly crisp-skinned salmon fillets with a zesty lemon-dill crust, paired with caramelized cherry tomatoes and seasonal vegetables for a restaurant-quality dinner in 25 minutes. This american-inspired seafood ready in about 40 minutes pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets, 1 cup cherry tomatoes, and 1 sliced red bell pepper with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet; spread in a single layer and roast for 15 minutes until vegetables are tender and slightly charred at edges.
  2. Step 2: Pat 4 salmon fillets (6 oz each) dry with paper towels, then rub with 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Heat a large oven-safe skillet over medium-high heat until hot, then add salmon skin-side down; cook for 3-4 minutes until skin is golden and crisp.
  4. Step 4: Flip salmon, transfer skillet to oven, and bake for 6-7 minutes until salmon is opaque and flakes easily with a fork.
  5. Step 5: Serve salmon on top of roasted vegetables, garnished with extra lemon zest and dill.

Frequently asked questions

How long does Lemon-Dill Pan-Seared Salmon with Roasted Cherry Tomatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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 Lemon-Dill Pan-Seared Salmon with Roasted Cherry Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Pan-Seared Salmon with Roasted Cherry Tomatoes?

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 Lemon-Dill Pan-Seared Salmon with Roasted Cherry Tomatoes 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.

What goes well with Lemon-Dill Pan-Seared Salmon with Roasted Cherry Tomatoes?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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