Grilled Lemon-Dill Salmon with Roasted Rainbow Vegetables

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

Salmon fillets marinated in lemon and dill, served over a colorful medley of roasted vegetables. This mediterranean-inspired seafood ready in about 40 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 350 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Whisk together 2 tbsp olive oil, 1 lemon zested and juiced, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Rub evenly over 4 salmon fillets.
  2. Step 2: Place salmon on a parchment-lined baking sheet, skin-side down, and bake for 12-15 minutes until cooked through and flaky.
  3. Step 3: Toss 2 cups mixed bell peppers, 1 cup zucchini rounds, and 1 cup cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a separate baking sheet. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
  4. Step 4: Arrange 2 cups mixed greens on a plate, top with roasted vegetables, and place salmon fillets on top. Garnish with additional fresh dill.

Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Roasted Rainbow 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 Grilled Lemon-Dill Salmon with Roasted Rainbow Vegetables?

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 Grilled Lemon-Dill Salmon with Roasted Rainbow 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 Grilled Lemon-Dill Salmon with Roasted Rainbow 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 Grilled Lemon-Dill Salmon with Roasted Rainbow Vegetables?

Mediterranean seafood 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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