Roasted Lemon-Dill Salmon with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A bright and fresh roasted salmon dish featuring lemon and dill, complemented by tender spring vegetables for a light yet satisfying meal. This Mediterranean-inspired Mother’s Day recipe, ready in about 30 minutes, pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pieces, 6 oz each salmon fillets
• 1 large, thinly sliced lemon
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 lb, trimmed and cut into 2-inch pieces asparagus spears
• 1 cup, halved lengthwise baby carrots
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets skin-side down on a lined roasting pan. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh dill, then layer 1 large thinly sliced lemon over the fillets.
2. Step 2: In a mixing bowl, toss 1 lb trimmed asparagus pieces and 1 cup halved baby carrots with 1 tbsp olive oil, 3 minced garlic cloves, and a pinch of salt. Spread vegetables around the salmon on the pan.
3. Step 3: Pour 1/4 cup water into the pan to create steam, then roast everything for 15 minutes until salmon is opaque and flakes easily and vegetables are tender-crisp.