Baked Lemon-Dill Salmon with Roasted Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, herb-infused salmon dish with tender zucchini, baked to perfection for a light yet satisfying weeknight meal. This American-inspired keto recipe, ready in about 30 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 4 salmon fillets (6 oz each) and 2 medium zucchinis (sliced into 1/2-inch rounds) on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Bake for 10 minutes, then remove from oven. Mix 1 tablespoon olive oil, 1 lemon (thinly sliced), 2 tablespoons fresh dill (chopped), 1 tablespoon Dijon mustard, and 1 teaspoon garlic powder in a small bowl.
  3. Step 3: Spoon the sauce over the salmon, return to oven, and bake for 5-7 more minutes until the salmon is opaque and the sauce bubbles.

Frequently asked questions

How long does Baked Lemon-Dill Salmon with Roasted Zucchini take to make?

Total time is about 30 minutes (15 min prep + 15 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 Zucchini?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked 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 Baked Lemon-Dill Salmon with Roasted Zucchini 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.

Is Baked Lemon-Dill Salmon with Roasted Zucchini keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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