One-Pan Lemon Dill Salmon & Broccoli
Flaky, tender salmon fillets roasted alongside vibrant broccoli florets, all on a single sheet pan. Fresh lemon and fragrant dill brighten every bite, while a quick high-heat roast gives you perfectly cooked fish and crisp-tender vegetables in under 25 minutes. Minimal cleanup, maximum flavor.
For 4 servings
- prep
Preheat the oven and prep the pan.
1.Position a rack in the center of the oven and preheat to 425°F (220°C).2.Line a large rimmed sheet pan with parchment paper for easy cleanup, or lightly grease it. - prep
Season the broccoli.
1.Place the broccoli florets on the prepared sheet pan.2.Drizzle with 1 tablespoon olive oil and sprinkle with half the minced garlic.3.Season with 1 pinch salt and toss well to coat evenly.TIPSpread the broccoli in a single layer — overcrowding will steam it instead of roast. - bake · ~6 min
Roast the broccoli for 6 minutes.
Slide the sheet pan into the preheated oven and roast the broccoli alone for 6 minutes. This gives the denser vegetable a head start so everything finishes at the same time.
- mix
Make the lemon dill sauce.
1.In a small bowl, combine the remaining 1 tablespoon olive oil, lemon zest, lemon juice, and chopped dill.2.Stir in the remaining minced garlic and season with 0.5 teaspoon salt and a pinch of black pepper. - assemble
Add salmon to the pan and coat with sauce.
1.Remove the pan from the oven and push the partially roasted broccoli to the edges.2.Place the salmon fillets skin-side down in the center of the pan.3.Spoon the lemon dill sauce evenly over each fillet, letting it drip onto the broccoli as well.TIPPat the salmon dry with a paper towel before saucing — it helps the topping cling better. - bake · ~11 min
Roast salmon and broccoli until cooked through.
Return the pan to the oven and roast for 10 to 12 minutes, until the salmon is opaque and flakes easily with a fork. The internal temperature at the thickest part of the fillet should reach 145°F (63°C). The broccoli should be tender with lightly charred edges.
- garnish
Garnish with lemon slices and fresh dill sprigs before serving.
Serve immediately straight from the pan, family-style. Spoon any pan juices over the salmon and broccoli.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon fillets dry with paper towels before saucing for better browning and flavor adhesion.
- 2Cut broccoli florets into uniform medium pieces so they roast evenly alongside the salmon.
- 3Arrange broccoli in a single layer on the pan; overcrowding causes steaming instead of roasting.
- 4Use a fish spatula to lift the salmon off the pan — it keeps the crispy skin intact.
- 5Let the cooked salmon rest for 2 minutes before serving to redistribute juices and finish carryover cooking.
- 6If using a convection oven, reduce the temperature to 400°F and check doneness 2 minutes early.
- 7Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently at 300°F to avoid drying.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon total and use a nonstick or well-greased parchment-lined pan. The lemon-dill sauce still provides moisture without excess fat, making this lighter yet flavorful.
high proteinHigh-protein
Swap the broccoli for 400g of asparagus or green beans (cut into 2-inch pieces) and add 200g of halved cherry tomatoes in the last 5 minutes. This boosts vegetable variety and adds lycopene.
jainJain
Replace garlic with a pinch of asafoetida (hing) and omit the black pepper. Use 1 teaspoon of ginger paste for warmth. This keeps the dish Jain-friendly while retaining the lemon-dill character.
veganVegan
Substitute salmon with 4 large portobello mushroom caps or firm tofu slabs (pressed, 1-inch thick). The same lemon-dill sauce works beautifully — roast mushrooms for 12-15 minutes or tofu for 10 minutes per side.
nut freeNut-free
This dish is naturally nut-free. No modifications needed, but if you'd like extra texture, sprinkle with toasted sunflower seeds just before serving.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, which support heart and brain health, reduce inflammation, and may improve mood.
High in Vitamin C
Broccoli and lemon together provide a substantial dose of vitamin C, a key antioxidant that boosts immunity and aids collagen production for healthy skin.
Good Source of Vitamin K
Broccoli is packed with vitamin K1, which plays a vital role in blood clotting and bone metabolism.
Low in Carbohydrates
This dish is naturally keto-friendly and low in carbs, making it an excellent choice for those managing blood sugar levels or following a low-carb diet.
Contains Anti-Inflammatory Compounds
Fresh dill provides flavonoids and tannins with antioxidant properties, while garlic's allicin supports immune function and reduces oxidative stress.
Frequently asked questions
Yes, but thaw it completely in the refrigerator overnight and pat it very dry. Frozen fillets release extra moisture, which can prevent browning, so blot well with paper towels before adding the sauce.
