Lemon-Dill Salmon with Roasted Rainbow Carrots and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets glazed with lemon and dill, served alongside vibrant roasted vegetables for a bright, nutrient-packed meal. This mediterranean-inspired seafood (high-protein) ready in about 35 minutes pairs (6 oz each) salmon fillets, rainbow carrots, bunch asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Trim asparagus ends and cut carrots into 1-inch sticks.
  2. Step 2: Toss carrots and asparagus with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
  3. Step 3: Roast for 15 minutes until carrots are tender and asparagus edges are crisp-tender, flipping halfway.
  4. Step 4: Meanwhile, pat salmon dry with paper towels. Rub each fillet with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and minced garlic (1 clove).
  5. Step 5: Place salmon on top of roasted vegetables, skin-side down. Squeeze half the lemon (1/2 medium) over salmon and sprinkle with fresh dill (2 tbsp).
  6. Step 6: Roast for 12-14 minutes until salmon is opaque and flakes easily with a fork.

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Frequently asked questions

How long does Lemon-Dill Salmon with Roasted Rainbow Carrots and Asparagus take to make?

Total time is about 35 minutes (10 min prep + 25 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 Salmon with Roasted Rainbow Carrots and Asparagus?

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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with Roasted Rainbow Carrots and Asparagus?

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 Salmon with Roasted Rainbow Carrots and Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Lemon-Dill Salmon with Roasted Rainbow Carrots and Asparagus high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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