Lemon-Dill Salmon with Roasted Root Veggies
A vibrant dish featuring omega-3-rich salmon and colorful root vegetables, topped with a bright lemon-dill sauce. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs Wild-caught salmon fillet, Carrots, Beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Wild-caught salmon fillet
- 1 cup, diced Carrots
- 1/2 cup, diced Beets
- 1 tbsp Olive oil
- 1 tsp Lemon zest
- 1 tbsp, chopped Fresh dill
- 1/2 Lemon juice
- 1/4 tsp Salt
- pinch Black pepper
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced carrots and beets with 1/2 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.
- Step 2: Season salmon fillet with 1/4 tsp salt and pinch of black pepper. Heat remaining 1/2 tbsp olive oil in a skillet over medium-high heat until shimmering. Add salmon and cook for 4-5 minutes per side until opaque and flaky.
- Step 3: Mix lemon zest, chopped dill, and lemon juice in a small bowl. Drizzle sauce over cooked salmon just before serving, ensuring it’s evenly distributed and the sauce clings to the fish.
