Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 400°F (200°C).
Combine the cream cheese, dill, garlic, lemon juice, lemon zest, salt, and black pepper.
Cut a deep pocket into the thickest part of each salmon fillet, being careful not to cut all the way through. Divide the cream cheese filling evenly between the fillets.
Combine the pumpkin seeds, sunflower seeds, sesame seeds, flaxseed, and salt in a shallow dish. Lightly brush the top of each salmon fillet with olive oil, then press the oiled side firmly into the seed mixture so the seeds adhere and form an even crust.
Place the salmon seed-side up on a baking sheet. Toss the broccoli with olive oil, salt, and black pepper and arrange it around the salmon in a single layer.
Bake for about 15 minutes, depending on the thickness of the fillets, until the salmon is cooked to your liking. For medium, aim for an internal temperature of about 125–130°F (52–54°C); for fully cooked salmon, cook to 145°F (63°C).
Let the salmon rest for a few minutes before serving. Finish the roasted broccoli with a squeeze of fresh lemon juice.
Can I use different seeds for the crust?
Yes. Use any combination of pumpkin, sunflower, sesame, or flax seeds you have on hand. Chopped nuts, such as almonds or pistachios, can also be mixed in for extra crunch.
Can I use other herbs instead of dill?
Yes. Fresh parsley, chives, or a combination of herbs works well in the cream cheese filling. If using dried herbs, use a smaller amount since their flavor is more concentrated.
Can I prepare the stuffed salmon ahead of time?
Yes. Stuff the salmon with the cream cheese mixture and refrigerate it, covered, for several hours. For the best texture, add the seed crust shortly before baking.
Can I use frozen salmon?
Yes, but thaw the salmon completely and pat it very dry before cutting and stuffing it. Excess moisture can prevent the seed crust from sticking and browning properly.
How should I store leftovers?
Store leftover salmon and broccoli in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in the oven or air fryer to help keep the seed crust crisp.
