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Baked Salmon with Lemon Dill Sauce and Steamed Broccoli

Baked Salmon with Lemon Dill Sauce and Steamed Broccoli

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
320
Chef's Note

For the best results, look for salmon fillets of even thickness so they cook at the same rate. Wild-caught salmon typically has better flavor than farm-raised, but either will work well in this recipe. If you prefer a dairy-free option, substitute the Greek yogurt with dairy-free yogurt or a simple olive oil and lemon emulsion.

Tags
high-protein
low-carb
salmon
seafood
healthy
quick
gluten-free
dairy
dinner
Ingredients

  • 1.5 pounds salmon fillets

  • 1 pound broccoli florets

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 2 whole lemon

  • 1/4 cup fresh dill

  • 1/2 cup Greek yogurt

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat 1.5 pounds of salmon fillets dry with paper towels and place on the prepared baking sheet.

  • 3

    Drizzle 1 tablespoon of olive oil over the salmon and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

  • 4

    Slice 1 lemon thinly and arrange slices on top of the salmon fillets.

  • 5

    Bake the salmon for 15-18 minutes, until it flakes easily with a fork but is still moist inside.

  • 6

    While the salmon bakes, prepare the lemon dill sauce by combining 1/2 cup Greek yogurt, juice from 1/2 lemon, 3 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon honey, and 1/4 teaspoon each of salt and pepper in a small bowl. Stir well and refrigerate until ready to serve.

  • 7

    For the broccoli, set up a steamer basket in a pot with about 1 inch of water. Bring water to a boil.

  • 8

    Add 1 pound of broccoli florets to the steamer basket, cover, and steam for 4-5 minutes until bright green and tender-crisp.

  • 9

    Transfer steamed broccoli to a serving bowl, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and a squeeze of lemon juice.

  • 10

    Serve the baked salmon with the lemon dill sauce drizzled on top and steamed broccoli on the side. Garnish with remaining fresh dill and lemon wedges.

Nutrition Information (per serving)
320
Calories
35g
Protein
9g
Carbs
16g
Fat
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