Pan-Seared Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce
A satisfying Whole30-compliant pescatarian dish featuring crispy-skinned salmon paired with caramelized Brussels sprouts and a bright lemon-dill sauce. This mediterranean-inspired seafood (whole30, pescatarian) ready in about 40 minutes pairs salmon fillets, Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 pieces, 6 oz each salmon fillets
- 1 lb, trimmed and halved Brussels sprouts
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, freshly squeezed lemon juice
- 2 tbsp, chopped fresh dill
- 2, minced garlic cloves
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread them cut-side down on a rimmed baking sheet and roast for 20 minutes until golden and tender.
- Step 2: While sprouts roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down in the hot skillet and cook for 5-6 minutes until skin is crisp and salmon is cooked halfway through.
- Step 3: Flip salmon and cook for an additional 2-3 minutes until just cooked through and opaque.
- Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 2 minced garlic cloves, and 2 tbsp water until combined.
- Step 5: Serve the salmon atop the roasted Brussels sprouts and drizzle the lemon-dill sauce over the top for a fresh, tangy finish.
Frequently asked questions
How long does Pan-Seared Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce 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 Pan-Seared Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce?
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 Pan-Seared Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce?
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 Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce 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 Pan-Seared Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce whole30?
Yes — this recipe is tagged whole30, gluten free, 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
- ★★★★★
Perfectly seared salmon with a great sauce.
- ★★★★★
Loved it! My kids devoured the salmon and sprouts.
- ★★★★☆
Salmon was great, but the brussels sprouts were a bit overcooked. Still a 4.
