Pan-Seared Salmon with Roasted Brussels Sprouts and Lemon-Dill Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

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Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 360 cal/serving

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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

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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.