Dill-Salmon with Roasted Vegetables

Pan-seared salmon fillets with a fresh dill crust, served with caramelized carrots and zucchini.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 lb salmon fillets
• 12 oz carrots
• 1 medium zucchini
• 2 tbsp olive oil
• 1 lemon
• 2 tbsp fresh dill
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 12 oz peeled and sliced carrots and 1 medium sliced zucchini with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20 minutes until tender.
3. Step 3: Pat 1 lb salmon fillets dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves.
4. Step 4: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 5-6 minutes until golden.
5. Step 5: Flip salmon and cook for 3-4 minutes until internal temperature reaches 145°F (63°C).
6. Step 6: Remove salmon and whisk lemon zest and juice of 1 lemon with 2 tbsp chopped fresh dill in the skillet. Simmer for 1 minute, then drizzle over salmon and serve with roasted vegetables.