Herb-Crusted Salmon with Lemon-Dill Veggies
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 (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 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.
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
Instructions
- 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.
- 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.
- Step 3: Serve the baked salmon over the vegetable mixture, garnishing with extra dill and lemon zest for a vibrant, anti-inflammatory meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Salmon with Lemon-Dill Veggies take to make?
Total time is about 25 minutes (10 min prep + 15 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 Herb-Crusted Salmon with Lemon-Dill Veggies?
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 fillet from drying out.
Can I substitute ingredients in Herb-Crusted Salmon with Lemon-Dill Veggies?
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 Herb-Crusted Salmon with Lemon-Dill Veggies for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Herb-Crusted Salmon with Lemon-Dill Veggies?
Mediterranean 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
