This sheet pan salmon and broccolini with lemon dill butter is perfect for spring or summer due to it's bright lemony and fresh grassy dill flavor. In this dish, lemon juice, lemon zest and freshly chopped dill are combined with softened butter, and added to the broccolini and salmon after roasting so the flavors remain fresh and bright. We love how the lemon dill butter melts over the top of the warm salmon and broccolini, and there is enough remaining lemon dill butter to add to the dish as you eat (which you'll likely want to do!).
With the combination of softened butter, lemon juice and zest, and dill, you're basically created a compound butter, which, we believe, is one of the best toppings you can add to salmon -- or any fish for that matter. And, the flavored butter is so quick and easy to make -- it just takes a few minutes to combine. You can also flavor the butter to your liking -- you can add minced garlic or other fresh herbs and spices. Plus, you can store any leftover butter in the fridge or freezer for a later use.
This sheet pan salmon and broccolini is super nutritious (it's high in protein, omega-3 fatty-acids, fiber, and vitamins A and D), quick and easy to make (just 25 minutes), and there are very few dishes to clean when you're done (got to love that)! Each serving is just 2.3 net carbs.
How to Prepare
As with most sheet pan recipes, this salmon sheet pan with broccolini is very simple to make. Simply follow these steps.
- To start, you'll cut 4 tablespoons of butter into small cubes and place in a small bowl and let soften to room temperature. Then, you'll preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- On one side of the rimmed baking sheet, you'll place the salmon fillets skin side down and lightly season with salt and pepper. After the oven is done preheating, put the pan in the oven and set a timer for 5 minutes. You will not add the broccolini to the pan at this point since the broccolini only takes 15 minutes to roast and the salmon typically takes 20 minutes.
- While the salmon bakes, you'll prepare the broccolini. First, rinse the broccolini and then trim an inch or two off the bottom of each stem. If you have larger stalks, cut them in half lengthwise. You'll want most of stalks to be about the same size. After the salmon has baked for five minutes, take the sheet pan out of the oven and add the trimmed broccolini to the pan. Drizzle a tablespoon of olive oil over the broccolini and lightly season with salt and pepper. Then, toss to coat and spread the broccolini into a single layer with a little space between each stalk. Place the pan back in the oven and bake for an additional 15 minutes.
- While the salmon and broccolini finish baking, you'll make the lemon dill butter. In a small bowl, mix the softened butter, chopped dill, lemon zest, lemon juice and a pinch of salt until well combined. If your butter is still hard, you can soften in the microwave for about 10 seconds -- just be sure not to melt it! After mixing, set aside.
- After the salmon and broccolini are done baking, remove from the oven and plate. Top the salmon and broccolini with a teaspoon or more of the lemon dill butter and serve immediately.
How to Store Compound Butter in the Fridge or Freezer
If you'd like to make the compound butter in advance or would like to make enough so you have left overs, then you'll need to prepare the butter for storing in the fridge or freezer. It's simple to do and can save you time for future dinners as you'll simply slice whatever amount you need for your fish, meat or veggies and put back in the fridge for freezer for storing. It's so simple.
To do so, you'll make the butter as indicated above. After mixing the butter with ingredients, you'll then spoon the butter onto a piece of plastic wrap, roll it into a log with the plastic wrap around the outside, and twist the ends of the plastic wrap tightly around the ends so air does not get in. Here is a good video to watch to see how it's done. After, place in the fridge or freezer for storing.
Other Sheet Pan Dinners You May Enjoy
Here are some other sheet pan dinners that are all low-carb and simple to make!
Harissa Chicken and Cauliflower Sheet Pan (30 Minutes!): If you love chicken with a bit of a kick, then you’ll love this Harissa Chicken and Cauliflower Sheet Pan, adapted from Melissa Clark at the New York Times. It’s no surprise the original recipe ranked in the NYT Cooking‘s top 50 recipes of all time since it’s SO delicious.
Mediterranean Shrimp Sheet Pan (20 Minutes!): This 20-minute, keto Mediterranean shrimp sheet pan is simplicity at its best. It’s so quick and easy to prepare and bursts with zesty Greek flavors. And since it’s a sheet pan meal, the clean-up is effortless.
:Salmon & Asparagus Sheet Pan with Mustard Garlic Butter (20 Minutes!): Making dinner couldn’t get any easier than this salmon and asparagus sheet-pan meal, which takes just 20 minutes to make. Salmon and asparagus are a perfect pairing in this sheet-pan meal since they turn out tender and taste delicious when the mustard garlic butter melts over the top.
- 4 tablespoon unsalted butter, cubed and softened to room temperature
- 2 8-ounce salmon fillets (or other fish of choice)
- Salt and pepper to season
- 6 ounces broccolini, washed and trimmed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon zest and 1 teaspoon lemon juice
- 1 tablespoon fresh dill, finely chopped
- Get started: Cut 4 tablespoons of butter into small cubes and place in a small bowl and let soften to room temperature. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Prepare salmon: On one side of sheet pan, place salmon fillets skin side down and season with salt and pepper. Bake for roughly 20 minutes (or slightly less), until salmon reads 145 degrees on thermometer. You will not add the broccolini to the pan at this point since the broccolini only takes 15 minutes to roast and the salmon typically takes 20 minutes.
- Prepare broccolini: While the salmon bakes, prepare the broccolini. Rinse broccolini and trim an inch or two off the bottom of each stem. If you have larger stalks, cut them in half lengthwise. After salmon has baked for five minutes, take out pan and add broccolini. Drizzle a tablespoon of olive oil over the broccolini and lightly season with salt and pepper. Then, toss to coat and spread the broccolini into a single layer with a little space between each stalk. Place pan back in the oven and bake for an additional 15 minutes or less.
- Make lemon dill butter: In a small bowl, mix softened butter, chopped dill, lemon zest, lemon juice and a pinch of salt until thoroughly combined.
- Finish and serve: After removing pan from oven, plate salmon and broccolini. Top each with a teaspoon (or more) of lemon dill butter and serve immediately.
Amount Per Serving Calories 563.6Total Fat 39.9gSaturated Fat 16.9gCholesterol 230.0mgSodium 211.9mgCarbohydrates 4.6gNet Carbohydrates 2.3gFiber 2.3gSugar 1.0gProtein 47.0g