Pan-Seared Lemon Dill Salmon with Roasted Broccoli
Flaky salmon fillets with bright lemon-dill seasoning served atop perfectly roasted broccoli, ready in 25 minutes with minimal cleanup. This american-inspired keto (high-protein, low-carb) ready in about 25 minutes pairs (4 oz each) salmon fillets, butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.
Ingredients
- 4 (4 oz each) salmon fillets
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 tsp, chopped fresh dill
- 1.5 cups, chopped into florets broccoli
- 1 tsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss broccoli with 1 tsp olive oil, garlic powder, 1/8 tsp salt, and 1/8 tsp pepper. Spread on a sheet pan and roast for 15 minutes until tender-crisp.
- Step 2: While broccoli roasts, season salmon with 1/8 tsp salt and 1/8 tsp pepper. Melt 1 tbsp butter in a skillet over medium-high heat.
- Step 3: Place salmon skin-side down in skillet and cook for 4 minutes until skin is crisp. Flip and cook 3 more minutes until opaque.
- Step 4: Remove salmon, then add remaining butter, lemon juice, and dill to skillet. Cook for 1 minute until fragrant, then spoon over salmon and serve with roasted broccoli.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Lemon Dill 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 Pan-Seared Lemon Dill 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 (4 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared 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 Pan-Seared Lemon Dill Salmon with Roasted Broccoli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Lemon Dill Salmon with Roasted Broccoli high-protein?
Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
