Salmon and Rainbow Veggie Bowl with Lemon-Dill
A vibrant baked salmon bowl with antioxidant-rich vegetables. This mediterranean-inspired whole30 (gluten-free) ready in about 30 minutes pairs Salmon fillet, Zucchini, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 6 oz, skin-on Salmon fillet
- 1 medium, sliced into 1/2-inch rounds Zucchini
- 1/2 cup, red and yellow, sliced Bell peppers
- 1/2 cup, halved Cherry tomatoes
- 1 tbsp Olive oil
- 1, sliced Lemon
- 1 tsp, chopped Fresh dill
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 6 oz salmon fillet on a parchment-lined baking sheet, skin-side down, and season with 1/4 tsp sea salt and 1/8 tsp black pepper.
- Step 2: Arrange 1/2 cup sliced zucchini, 1/2 cup sliced bell peppers, and 1/2 cup halved cherry tomatoes around the salmon. Drizzle with 1 tbsp olive oil and top with 1 lemon slice.
- Step 3: Bake for 12-15 minutes until salmon is opaque and flakes easily, and vegetables are tender with slight caramelization, then sprinkle with 1 tsp fresh dill.
Frequently asked questions
How long does Salmon and Rainbow Veggie Bowl with Lemon-Dill take to make?
Total time is about 30 minutes (15 min prep + 15 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 Salmon and Rainbow Veggie Bowl with Lemon-Dill?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Salmon and Rainbow Veggie Bowl with Lemon-Dill?
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 Salmon and Rainbow Veggie Bowl with Lemon-Dill for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Salmon and Rainbow Veggie Bowl with Lemon-Dill gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
