Lemon-Dill Salmon with Roasted Broccoli
Lemon-dill salmon with roasted broccoli is a 30-minute keto-friendly sheet-pan dinner where the pairing logic is classical: lemon's acidity cuts through the natural fat of salmon while fresh dill's anise-adjacent delicacy amplifies the fish's flavor without competing with it — a combination at the center of French and Scandinavian seafood cooking for exactly that reason. The technique is the same one that makes any sheet-pan dinner reliable: roast the broccoli at 425°F for 10 minutes first to give the florets a head start and a slight char, then nestle the seasoned salmon fillets on the same tray for the final 10-12 minutes — pull when a fork inserted at the thickest part twists cleanly and the internal temperature reads 145°F (USDA safe). At about 395 calories per serving, the macros fit cleanly into a keto template: salmon contributes roughly 35-40g of protein and 20-22g of fat with essentially zero net carbohydrates from the fish itself, and broccoli adds only 4-6g net carbs per serving. Naturally gluten-free and dairy-free. For more weeknight seafood dinners or the wider keto dinner collection, browse the full catalog.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1.5 tbsp lemon juice
- 1 tsp dried dill
- 16 oz broccoli
- 1/2 tsp garlic powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 16 oz chopped broccoli florets with 1 tbsp olive oil, 1/2 tsp garlic powder, and a pinch of salt on a baking sheet. Roast for 15-18 minutes until tender and slightly caramelized.
- Step 2: Pat 4 (6 oz) salmon fillets dry with paper towels. Rub with 1/2 tsp dried dill and 1 tbsp lemon juice, then place skin-side down on a hot skillet with 1 tbsp olive oil over medium-high heat.
- Step 3: Sear salmon for 4 minutes without moving, then flip and cook for 3-4 minutes until the internal temperature reaches 145°F (63°C) and the top is golden. Drizzle with remaining 1/2 tbsp lemon juice and serve with roasted broccoli.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Broccoli take to make?
Total time is about 22 minutes (10 min prep + 12 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 Salmon with Roasted Broccoli?
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 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 Lemon-Dill 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 Lemon-Dill Salmon with Roasted Broccoli high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
