Anti-Inflammatory Lemon-Dill Salmon with Roasted Zucchini
A vibrant, omega-3-packed dinner featuring wild-caught salmon with dill and lemon, roasted with zucchini for skin-clearing benefits. This mediterranean-inspired seafood (whole30) ready in about 30 minutes pairs (6 oz each) salmon fillets, medium zucchini, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) salmon fillets
- 2 medium zucchini
- 1 lemon
- 2 tbsp fresh dill
- 1 tbsp olive oil
- 1 clove garlic
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice zucchini lengthwise into 1/4-inch thick half-moons; toss with 1/2 tbsp olive oil, 1/4 tsp sea salt, and 1 minced garlic clove. Spread on a parchment-lined baking sheet and roast for 15 minutes until edges are golden and tender.
- Step 2: Pat salmon fillets dry; rub with 1 tbsp lemon juice, 1/2 tbsp dill, 1/4 tsp sea salt, and 1/4 tsp black pepper. Place on a separate baking sheet over roasted zucchini.
- Step 3: Drizzle salmon with remaining 1/2 tbsp olive oil and top with remaining 1 tbsp dill. Bake for 12-14 minutes until salmon flakes easily with a fork and reaches 125°F internal temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anti-Inflammatory Lemon-Dill Salmon with Roasted Zucchini take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Anti-Inflammatory Lemon-Dill Salmon with Roasted Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Anti-Inflammatory Lemon-Dill Salmon with Roasted Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anti-Inflammatory Lemon-Dill Salmon with Roasted Zucchini for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Anti-Inflammatory Lemon-Dill Salmon with Roasted Zucchini whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
