Lemon-Dill Salmon with Roasted Carrots
A simple, nutrient-dense salmon dish with roasted carrots to support energy levels during Whole30 reintroduction. This Mediterranean seafood recipe (whole30), ready in about 37 minutes, pairs salmon fillets, carrots, and avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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
- 2 (6 oz each) salmon fillets
- 4 medium carrots
- 1 tbsp avocado oil
- 1/2 sliced lemon
- 1 tbsp chopped fresh dill
- 1/4 tsp sea salt
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Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Peel and slice 4 medium carrots into 1/2-inch rounds, then toss with 1 tbsp avocado oil and 1/4 tsp sea salt.
- Step 3: Arrange carrot rounds in a single layer on the baking sheet and roast for 15 minutes until tender and caramelized at edges.
- Step 4: Pat 2 (6 oz) salmon fillets dry with paper towels, then place on the baking sheet with carrots.
- Step 5: Top salmon with 1/2 sliced lemon and 1 tbsp chopped fresh dill, then season with remaining 1/4 tsp sea salt.
- Step 6: Roast for 12 minutes until salmon flakes easily with a fork, then serve immediately with roasted carrots.
