Lemon-Dill Salmon Bowl
A simple, nutrient-dense meal with perfectly cooked salmon and seasonal vegetables to support post-Whole30 reintroduction. This Mediterranean-inspired seafood recipe (whole30), ready in about 24 minutes, pairs salmon fillet, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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
- 4 oz salmon fillet
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tsp dill
- 1/2 cup zucchini
- 1/4 cup cherry tomatoes
- 1/4 tsp sea salt
- pinch black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Place 4 oz salmon fillet on the sheet, brush with 1 tsp olive oil, then rub with 1 tbsp lemon juice, 1 tsp dill, 1/4 tsp sea salt, and a pinch of black pepper.
- Step 3: Arrange 1/2 cup sliced zucchini and 1/4 cup halved cherry tomatoes around the salmon, then roast for 12-14 minutes until the salmon is opaque and flakes easily with a fork.
- Step 4: Transfer to a plate and let rest for 2 minutes before serving to allow juices to redistribute.
