Lemon-Dill Roasted Salmon with Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Perfectly seared salmon with a bright lemon-dill glaze, served with a colorful medley of roasted vegetables. This american-inspired seafood ready in about 30 minutes pairs (6 oz each), skin-on salmon fillets, olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 3.3 (13 ratings) Prep: 15 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 cup broccoli florets, 1 cup cherry tomatoes, and 1/2 sliced red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: In a small bowl, mix 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper; rub evenly over 2 salmon fillets (6 oz each).
  3. Step 3: Place salmon skin-side down on the baking sheet with vegetables, ensuring it’s not touching the veggies. Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
  4. Step 4: Let rest 2 minutes before serving with the roasted vegetables for a vibrant, nutrient-packed meal.

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Frequently asked questions

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

Total time is about 30 minutes (15 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 Lemon-Dill Roasted Salmon with Seasonal 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 olive oil from drying out.

Can I substitute ingredients in Lemon-Dill Roasted Salmon with Seasonal 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 Lemon-Dill Roasted Salmon with Seasonal Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Dill Roasted Salmon with Seasonal Vegetables?

American 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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