Herb-Crusted Salmon with Lemon-Dill Veggies

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Wild-caught salmon baked with aromatic herbs and a rainbow medley of roasted vegetables to soothe skin inflammation and boost omega-3s. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, pairs salmon fillet, cherry tomatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 6 oz salmon fillet
• 1/2 cup cherry tomatoes
• 1/4 cup red bell pepper
• 1/2 avocado
• 1/2 lemon
• 1 tbsp fresh dill
• 1 tbsp fresh parsley
• 1 tsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Place 6 oz salmon fillet on a parchment-lined baking sheet, drizzle with 1 tsp olive oil, and sprinkle with 1/4 tsp sea salt and 1/8 tsp black pepper. Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
2. Step 2: While salmon cooks, combine 1/2 cup halved cherry tomatoes, 1/4 cup diced red bell pepper, 1/2 sliced avocado, and 1 tbsp chopped dill in a bowl. Add 1/2 zested lemon and 1 tbsp lemon juice, then toss gently until evenly coated and fragrant.
3. Step 3: Serve the baked salmon over the vegetable mixture, garnishing with extra dill and lemon zest for a vibrant, anti-inflammatory meal.