Looking for a fuss-free, nutritious keto meal that’s ready in under 30 minutes? This One Pan Salmon and Broccoli with Lemon Butter Sauce is your answer. Packed with omega-3-rich salmon and fibre-filled broccoli, this dish delivers a satisfying, restaurant-quality dinner with minimal clean-up.
Cooking everything in one pan means the salmon stays juicy, the broccoli soaks up all the delicious flavours, and you save time on washing up. The lemon butter sauce adds a bright, zesty finish that perfectly complements the richness of the fish and the tender-crisp broccoli.
Simply season, sear, and roast – you’ll have a wholesome, low-carb meal that’s perfect for busy weeknights or a healthy lunch. Serve it straight from the pan for ultimate convenience and flavour.
At a glance
- Time: 25 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 32 g
- Fat: 28 g
- Carbs: 4 g
- Energy: 390 kcal
Ingredients
- 2 x 150g Salmon fillets (Skin-on for best texture)
- 200g Broccoli florets (Cut into bite-sized pieces)
- 2 tbsp Olive oil (For roasting)
- 30g Butter (Unsalted)
- 1 Lemon (Zest and juice)
- 2 Garlic cloves (Finely minced)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
Equipment Needed
- Large ovenproof frying pan
- Chopping board
- Knife
- Zester or grater
- Tongs
- Oven
Steps
- Preheat your oven to 200°C (fan 180°C). Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear the salmon, skin-side down, for 3–4 minutes until the skin is crisp and golden. Flip and cook for 1 minute more, then transfer to a plate.
- Add the remaining olive oil to the pan. Toss in the broccoli florets and sauté for 2–3 minutes until they start to turn bright green.
- Nestle the salmon fillets back into the pan, skin-side up, among the broccoli.
- Dot the butter around the pan. Sprinkle over the minced garlic, lemon zest, and half the lemon juice.
- Transfer the pan to the oven and roast for 8–10 minutes, until the salmon is just cooked through and the broccoli is tender with crisp edges.
- Remove from the oven. Spoon the buttery pan juices over the salmon and broccoli. Squeeze over the remaining lemon juice to taste.
- Serve hot, straight from the pan, garnished with extra lemon zest if desired.
Allergens & Swaps
Allergens:
Recipe contains: fish, dairy
Potential swaps:
- Butter → Ghee or coconut oil — For dairy-free, use ghee (if tolerated) or coconut oil.
- Salmon → Trout fillets — Trout works well if salmon is unavailable.
- Broccoli → Tenderstem broccoli or asparagus — Use other low-carb green veg if preferred.
Serving Ideas
- With a simple green salad – adds crunch and freshness.
- Alongside cauliflower mash – for a comforting, hearty meal.
- With sliced avocado – boosts healthy fats and creaminess.
Additional Info
Chefs Tips
- Pat salmon skin very dry for the crispiest finish.
- Don’t overcrowd the pan – use a large pan so broccoli roasts, not steams.
- Finish with extra lemon zest for a fresh, aromatic touch.
Variations
- Add a sprinkle of chilli flakes for a spicy kick.
- Swap lemon for lime for a different citrus note.
- Top with chopped fresh herbs like dill or parsley before serving.
Troubleshooting
- If salmon sticks to the pan, let it cook longer before flipping – it will release when ready.
- Broccoli too firm? Roast 2–3 minutes longer before adding salmon back.
- If sauce is too thin, simmer on the hob for 1–2 minutes after roasting.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Best enjoyed within 2 days.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Reheat gently in a pan over low heat or in the microwave until just warmed through.
Ingredient Spotlight
Salmon: Rich in omega-3 fatty acids and protein, salmon is a keto superstar for heart and brain health.
Broccoli: Low in carbs and high in fibre, broccoli adds nutrients and bulk to keto meals.
Lemon: Adds brightness and helps balance the richness of the salmon and butter.
FAQs
Can I use frozen salmon fillets?
Yes, thaw frozen salmon fillets completely and pat dry before cooking for best results.
How do I know when the salmon is cooked?
The salmon should flake easily with a fork and appear opaque in the centre. Avoid overcooking to keep it moist.
Can I add other vegetables?
Yes, low-carb options like asparagus or courgette work well. Adjust roasting time as needed.
Is this recipe suitable for meal prep?
Yes, it keeps well in the fridge for up to 2 days. Reheat gently to avoid drying out the salmon.
What can I use instead of butter for dairy-free?
Ghee (if tolerated) or coconut oil are good substitutes for butter in this recipe.
One Pan Salmon and Broccoli with Lemon Butter Sauce
Ingredients
- 2 x 150g Salmon fillets (Skin-on for best texture)
- 200g Broccoli florets (Cut into bite-sized pieces)
- 2 tbsp Olive oil (For roasting)
- 30g Butter (Unsalted)
- 1 Lemon (Zest and juice)
- 2 Garlic cloves (Finely minced)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- Preheat your oven to 200°C (fan 180°C). Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear the salmon, skin-side down, for 3–4 minutes until the skin is crisp and golden. Flip and cook for 1 minute more, then transfer to a plate.
- Add the remaining olive oil to the pan. Toss in the broccoli florets and sauté for 2–3 minutes until they start to turn bright green.
- Nestle the salmon fillets back into the pan, skin-side up, among the broccoli.
- Dot the butter around the pan. Sprinkle over the minced garlic, lemon zest, and half the lemon juice.
- Transfer the pan to the oven and roast for 8–10 minutes, until the salmon is just cooked through and the broccoli is tender with crisp edges.
- Remove from the oven. Spoon the buttery pan juices over the salmon and broccoli. Squeeze over the remaining lemon juice to taste.
- Serve hot, straight from the pan, garnished with extra lemon zest if desired.
Allergens & Swaps
Allergens: fish, dairy
- Butter → Ghee or coconut oil — For dairy-free, use ghee (if tolerated) or coconut oil.
- Salmon → Trout fillets — Trout works well if salmon is unavailable.
- Broccoli → Tenderstem broccoli or asparagus — Use other low-carb green veg if preferred.
Nutrition (per serving)
- Protein: 32 g
- Fat: 28 g
- Carbs: 4 g
- Energy: 390 kcal
