Lemon-Dill Salmon with Roasted Root Vegetables
A bright, hydrating meal featuring wild-caught salmon and earthy root vegetables roasted to caramelized perfection. This mediterranean-inspired whole30 (gluten-free, high-protein) ready in about 40 minutes pairs (6 oz each), skin-on salmon fillets, olive oil, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 medium, peeled and sliced 1/4-inch thick carrots
- 2 medium, peeled and sliced 1/4-inch thick parsnips
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh dill
- 1, zested and juiced lemon
- 2 cloves, minced garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss carrots and parsnips with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a baking sheet. Roast for 20 minutes until edges are golden and tender.
- Step 2: Pat salmon dry, then rub with remaining 1 tbsp olive oil, lemon zest, 1/2 tsp salt, and 1/8 tsp pepper. Place skin-side down on a separate baking sheet.
- Step 3: Scatter minced garlic and 1 tbsp dill over salmon. Bake for 12-15 minutes until salmon flakes easily with a fork and reaches 125°F internally.
- Step 4: Squeeze lemon juice over roasted vegetables. Top salmon with remaining 1 tbsp dill just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Root Vegetables take to make?
Total time is about 40 minutes (15 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 Root 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 Salmon with Roasted Root 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 Salmon with Roasted Root Vegetables 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 Root Vegetables gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The lemon-dill sauce complemented the salmon beautifully, and the roasted root vegetables were sweet and tender.
- ★★★★★
Cooked this for my family dinner, and even my picky eaters devoured the salmon and veggies!
- ★★★★☆
Perfect for Whole30, but the vegetables took longer to roast than the recipe said.
