Citrus Salmon Dinner
We love this bright and herby salmon dish – served with dill rice pilaf and roasted broccoli, all topped off with our basil parmesan aioli.
Type: Complete Dinner
Servings: 2
Kitchen Time: 45 minutes 



Shopping List: 

  • Salmon (12-16 oz)
  • 1 Orange
  • 1 Lemon
  • K&M Classic Rice Pilaf
  • 1 Shallot
  • Dill (1 bunch)
  • K&M Basil Parmesan Aioli
  • Broccoli (1-1 ½ lb)

Pantry Items: 

  • Olive Oil
  • Butter
  • Salt & Pepper


  1. Preheat oven to 400ºF.
  2. Finely mince ½ cup of shallot. Mince the dill from the top to the bottom of the leaves (about ½ cup).
  3. Prepare rice pilaf according to package. Just before serving, fold in the minced dill.
  4. Cut broccoli into florets. Scatter on a sheet pan and drizzle with 2 Tbsp olive oil and 1 tsp salt.
  5. Roast broccoli on a lower rack in the oven for about 5-10 minutes, until barely tender-crisp.
  6. While the broccoli is in the oven, thinly slice the orange and lemon into wheels, removing large seeds.
  7. Remove sheet pan from the oven and place salmon, skin side down, alongside the broccoli. Drizzle the salmon with 1-2 tsp olive oil, season with salt and pepper, and cover with the thinly sliced citrus.
  8. Return sheet pan to oven and cook 10-15 minutes more or until the salmon is cooked (it will flake apart gently and turn a sunset color).
  9. Transfer fish and broccoli to a serving platter. Serve with the basil parmesan aioli and rice pilaf.
Written by Kitchen & Market
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