Baked Lemon-Dill Salmon with Roasted Root Vegetables
Flaky salmon fillets topped with fresh dill and lemon, served alongside caramelized root vegetables for a vibrant, nutrient-packed dinner. This american-inspired whole30 ready in about 35 minutes pairs salmon fillets, root vegetables, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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
- 1.5 lbs salmon fillets
- 2 lbs root vegetables
- 1 lemon
- 2 tbsp fresh dill
- 4 tbsp olive oil
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 lbs chopped carrots, parsnips, and potatoes with 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
- Step 2: Place 1.5 lbs salmon fillets on top of vegetables. Sprinkle with 3 minced garlic cloves, 2 tbsp chopped fresh dill, and 1 sliced lemon (cut side down).
- Step 3: Bake for 20 minutes, or until salmon flakes easily with a fork and vegetables are golden and tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Dill Salmon with Roasted Root Vegetables take to make?
Total time is about 35 minutes (15 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 Baked Lemon-Dill Salmon with Roasted Root Vegetables?
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 salmon fillets from drying out.
Can I substitute ingredients in Baked Lemon-Dill Salmon with Roasted Root Vegetables?
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 Baked Lemon-Dill Salmon with Roasted Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Baked Lemon-Dill Salmon with Roasted Root Vegetables?
American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
