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Baked Lemon Dill Salmon with Roasted Vegetables

Elina James
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Salmon Recipes
Cuisine Mediterranean-inspired
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Preheat oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve: Garnish salmon with more fresh dill and lemon wedges. Serve immediately with roasted vegetables on the side.