Lemon-Dill Salmon with Roasted Carrots
A simple, nutrient-dense salmon dish with roasted carrots to support energy levels during Whole30 reintroduction. This Mediterranean-inspired seafood recipe (whole30), ready in about 37 minutes, pairs salmon fillets, carrots, 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 "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
- 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.
