Salmon, broccoli and lemon skillet

Pan-seared salmon sits over lemony broccoli and tender new potatoes.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large lidded frying pan, fish slice, microplane, thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: salmon fillets: 600 g (1 lb 5 oz); new potatoes, halved: 600 g (1 lb 5 oz); broccoli florets: 300 g (10½ oz); lemon, zest and juice: 1 large (1 large); olive oil: 15 ml (1 tbsp); dill, chopped: 15 g (½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• salmon fillets — 600 g / 1 lb 5 oz
• new potatoes, halved — 600 g / 1 lb 5 oz
• broccoli florets — 300 g / 10½ oz
• lemon, zest and juice — 1 large / 1 large
• olive oil — 15 ml / 1 tbsp
• dill, chopped — 15 g / ½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook new potatoes in covered olive oil for 10 minutes, cut-side down, until golden.

Step 2

Add broccoli florets and 45 ml (3 tbsp) lemon juice, cover, and steam for 5 minutes.

Step 3

Move vegetables aside, add salmon fillets skin-side down, and cook 4 minutes; turn and cook 3 minutes more.

Step 4

Scatter lemon zest and dill over the skillet. Salmon should be opaque at the centre, flake easily, and reach 63°C/145°F.

Cooking and safety check

Cook salmon until opaque and flaky, with a centre temperature of 63°C/145°F. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cod loin, cooking until opaque and 63°C/145°F. Tenderstem broccoli can replace florets. Parsley replaces dill. Fish is a major allergen.

• Use cod loin, cooking until opaque and 63°C/145°F.
• Tenderstem broccoli can replace florets.
• Parsley replaces dill. Fish is a major allergen.

Allergen notes

This recipe contains or may contain fish. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Dry salmon comes from overcooking; remove it as soon as it flakes.
• Halve potatoes evenly so they finish together.
• Keep lemon juice away from the salmon skin to preserve crispness.

Leftovers and storage

Refrigerate cooled salmon and vegetables for up to two days. Reheat gently, covered, until steaming; avoid repeated reheating.

Serving ideas

These sides and finishes suit salmon, broccoli and lemon skillet without changing the recipe itself.

• Serve with Greek yoghurt.
• Add crusty rye bread.

Frequently asked questions

Can I use frozen broccoli?

Yes, add it directly and cook uncovered until excess moisture evaporates.

Should salmon be skinless?

Either works; skin-on fillets are easier to turn.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.