Broiled Salmon with Sunflower-Dill Pesto and Crispy Broccoli
Pan-seared salmon finished in the oven pairs beautifully with a nutty sunflower seed pesto brightened by fresh dill and lemon. The creamy pesto offers a unique twist on traditional basil versions, while roasted broccoli provides a crispy, caramelized contrast. This elegant yet approachable dish works perfectly for weeknight dinners or entertaining, delivering restaurant-quality results at home. The combination of healthy omega-3s from salmon and protein-rich sunflower seeds makes this both nutritious and satisfying.
Ingredients
- ¼ cup toasted sunflower seeds
- ¼ cup basil leaves
- ¼ tablespoons fresh dill
- ¼ tablespoons olive oil
- 2 tablespoons fresh squeezed lemon juice, from 1/2 lemon
- 1 tablespoon green onion, chopped, about 1 stem
- 1 garlic clove minced
- 1 tablespoon mayonnaise
- 1 head broccoli, sliced into small florettes, keep stem intact
- 1 teaspoon olive oil
- ¼ teaspoon sea salt
- 4 salmon fillets
- sea salt
- fresh cracked pepper
- sunflower seeds, for garnish(optional)
- dill, for garnish(optional)
Instructions
- 1
Preheat oven to broil with rack at top position
- 2
Line baking tray with parchment paper
- 3
Blend sunflower seeds, basil, dill, olive oil, lemon juice, green onion and garlic until smooth
- 4
Stir mayo into pesto and season with salt
- 5
Arrange broccoli on baking sheet, drizzle with oil and sprinkle with salt
- 6
Broil broccoli for 10 minutes until dark and crispy
- 7
Heat oil in non-stick pan over medium-high heat
- 8
Season salmon skin with salt and pepper, sear skin-side down for 3 minutes
- 9
Lower oven temperature to 320 degrees and let cool 1 minute
- 10
Transfer salmon to oven and bake 5 minutes until internal temperature reaches 140 degrees
- 11
Serve salmon topped with pesto alongside broccoli, garnish with sunflower seeds and dill
Tips
Toast sunflower seeds yourself for better flavor - spread on a baking sheet and toast at 350°F for 5-7 minutes until golden.
Don't worry if the broccoli looks slightly charred - this caramelization adds delicious depth of flavor.
Let salmon rest 2-3 minutes after cooking to allow juices to redistribute for optimal texture.
Good to Know
Refrigerate cooked salmon up to 3 days, pesto up to 1 week separately
Make pesto up to 3 days ahead, prep broccoli same day for best results
Serve immediately while salmon is warm and broccoli is crispy
Common Mistakes
Don't overcook salmon to avoid dry texture - it continues cooking after removal from heat
Keep oven door closed during broiling to maintain consistent high heat for broccoli
Pat salmon dry before seasoning to ensure proper searing
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the pesto without mayo?
Yes, omit mayo for a more traditional pesto texture. Add extra olive oil if needed for desired consistency.
What if I don't have a Magic Bullet or small blender?
Use a food processor or mortar and pestle. You may need to double the recipe for proper processing in larger equipment.
How long does leftover salmon keep?
Properly stored cooked salmon keeps 3-4 days refrigerated. Reheat gently to avoid overcooking.