Grilled Lemon-Dill Salmon with Roasted Root Vegetables
Tender salmon fillets grilled with lemon and dill, served over caramelized beets and carrots. This american-inspired grilling ready in about 45 minutes pairs (6 oz each) salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp fresh dill
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium beets
- 2 medium carrots
- 1 medium sweet potato
Instructions
- Step 1: Preheat grill to medium-high. Mix 1 tbsp olive oil, 1 lemon juice, 1 tbsp fresh dill, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Brush onto both sides of 4 salmon fillets (6 oz each).
- Step 2: Toss 2 peeled and cubed beets, 2 peeled and sliced carrots, and 1 peeled and cubed sweet potato with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Grill salmon for 5-6 minutes per side until cooked through (internal temperature 145°F/63°C). Grill vegetables in a basket for 15-20 minutes, turning occasionally, until tender and caramelized.
Frequently asked questions
How long does Grilled Lemon-Dill Salmon with Roasted Root Vegetables take to make?
Total time is about 45 minutes (20 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 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Grilled 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 Grilled 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 Grilled Lemon-Dill Salmon with Roasted Root Vegetables?
American grilling 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
- ★★★★★
Best salmon recipe I've tried in years. Served with a simple salad and the whole family devoured it.
- ★★★★★
Quick weeknight meal that felt special. The dill really elevated the salmon without overpowering it.
- ★★★★★
Roasted root vegetables caramelized perfectly with the salmon. Made for my daughter's birthday dinner—everyone raved!
