Introduction

Few dishes capture the essence of freshness and simplicity quite like baked salmon infused with lemon and dill. Paired with a medley of roasted vegetables, this recipe offers a wholesome, vibrant, and satisfying meal all made in one pan. The salmon is tender and flaky, lightly seasoned, and elevated by the bright citrus notes of lemon and the delicate aroma of fresh dill. Meanwhile, the roasted vegetables caramelize beautifully in the oven, bringing depth and texture to the plate.

This dish feels indulgent while being incredibly nutritious. It’s an elegant dinner for guests, yet simple enough for a weeknight meal. Best of all, it requires minimal cleanup thanks to its one-pan approach.

Why I Love This Recipe

I love this recipe because it combines health, flavor, and convenience. The salmon is juicy and flavorful without being heavy, and the lemon-dill combination feels refreshing and uplifting. The roasted vegetables not only make the dish colorful and hearty but also ensure that you get a balanced plate with protein, healthy fats, and fiber in one go.

It’s also versatile—you can swap in seasonal vegetables or adapt the flavors to your liking. The best part? Everything cooks together in the oven, which means less stress and fewer dishes to wash afterward.

Why It’s a Must-Try Dish

• Healthy yet indulgent – Packed with protein, omega-3s, and fiber.
• Easy one-pan meal – Less mess, less stress.
• Bright, fresh flavors – Lemon and dill bring a restaurant-quality taste.
• Customizable – Use your favorite veggies or herbs.
• Perfect for all occasions – Works for weeknights or dinner parties.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes

Servings and Nutrition

• Servings: 4
• Calories per Serving: ~420 kcal
• Course: Main Course
• Cuisine: Mediterranean-inspired

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz / 170 g each, skin-on preferred)
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 2 lemons (1 sliced into rounds, 1 for juice)
• 2 garlic cloves, minced
• Salt and black pepper, to taste

For the Roasted Vegetables:

• 1 lb baby potatoes, halved
• 2 medium carrots, sliced into sticks
• 1 red bell pepper, chopped
• 1 zucchini, sliced into half-moons
• 2 tbsp olive oil
• 1 tsp dried oregano (or thyme)
• Salt and black pepper, to taste

Cooking Directions

Step-by-Step Preparation Method

1. Preheat oven
   • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare vegetables
   • In a bowl, toss potatoes, carrots, bell pepper, and zucchini with olive oil, oregano, salt, and pepper.
   • Spread evenly on the prepared baking sheet. Roast for 15 minutes.
3. Prepare salmon
   • While vegetables are roasting, pat salmon fillets dry with paper towels.
   • Rub each fillet with olive oil, garlic, salt, and pepper.
   • Sprinkle with fresh dill and place lemon slices on top of each fillet.
4. Bake everything together
   • After vegetables have roasted for 15 minutes, remove tray from oven.
   • Push vegetables to the sides to make space in the center and place salmon fillets.
   • Squeeze juice from 1 lemon over salmon and veggies.
5. Finish baking
   • Return tray to oven and bake for another 12–15 minutes, or until salmon flakes easily with a fork and vegetables are tender.
6. Serve
   • Garnish salmon with more fresh dill and lemon wedges. Serve immediately with roasted vegetables on the side.

How to Serve

• Serve directly from the sheet pan for a rustic, family-style meal.
• Add a light side salad or couscous for extra freshness.
• Pair with a chilled glass of white wine (like Sauvignon Blanc or Pinot Grigio).

Recipe Tips

• Use similar-sized salmon fillets so they cook evenly.
• Don’t overcrowd the vegetables; spread them out for proper roasting.
• For extra flavor, drizzle a little butter or white wine over the salmon before baking.
• Always rest salmon for a few minutes before serving—it keeps it moist.

Variations

• Herb Switch: Try parsley, tarragon, or thyme instead of dill.
• Citrus Twist: Swap lemon for lime or orange for a different brightness.
• Spicy Kick: Add red pepper flakes or cayenne to the vegetables.
• Mediterranean Touch: Toss vegetables with olives, cherry tomatoes, and a sprinkle of feta cheese before serving.
• Asian-Inspired: Replace dill with ginger and soy glaze for a different flavor profile.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Cooked salmon can be frozen for up to 2 months. Wrap tightly in foil or plastic wrap. Roasted vegetables freeze less well, but you can freeze them for up to 1 month.
• Reheating: Reheat in the oven at 300°F (150°C) until warmed through. Avoid microwaving salmon for too long to prevent dryness.

Special Equipment Needed

• Large sheet pan or roasting pan
• Parchment paper (optional, for easier cleanup)
• Sharp knife for slicing vegetables and lemons

FAQ

Q: Can I use frozen salmon?
Yes, thaw it overnight in the fridge, then pat dry before baking.

Q: Can I make this with a whole side of salmon instead of fillets?
Absolutely—just adjust baking time to about 20–25 minutes depending on thickness.

Q: Do I have to use dill?
No, but dill is classic with salmon. Parsley, basil, or thyme are excellent alternatives.

Q: Can I roast different vegetables?
Yes! Broccoli, cauliflower, or Brussels sprouts work great.

Conclusion

Baked Lemon Dill Salmon with Roasted Vegetables is the perfect balance of freshness, nutrition, and convenience. The lemon and dill bring out the salmon’s delicate flavors, while the roasted vegetables add depth, color, and heartiness. Whether you’re preparing a healthy family dinner or entertaining guests, this one-pan recipe is a reliable go-to. It’s wholesome, delicious, and easy enough to become a regular weeknight favorite.