Dill-Salmon with Roasted Vegetables

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

Pan-seared salmon fillets with a fresh dill crust, served with caramelized carrots and zucchini. This american-inspired whole30 ready in about 40 minutes pairs salmon fillets, carrots, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 290 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Dill-Salmon with Roasted Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 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 Dill-Salmon with Roasted 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 Dill-Salmon with Roasted 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 Dill-Salmon with Roasted 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 Dill-Salmon with Roasted 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.

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