Salmon & Bell Pepper Medley with Lemon-Dill
A vibrant Mediterranean-style dinner featuring omega-3 rich salmon and antioxidant-packed bell peppers, perfect for skin health during reintroduction. This mediterranean-inspired seafood (whole30) ready in about 29 minutes pairs wild-caught salmon fillets, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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
- 2 (6 oz each), skin-on wild-caught salmon fillets
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 2 salmon fillets dry with paper towels, then rub with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Step 2: Arrange 1 medium thinly sliced red bell pepper and 1 medium thinly sliced yellow bell pepper in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, then add 2 minced garlic cloves and toss to coat evenly.
- Step 3: Place salmon fillets on top of the peppers, skin-side down. Sprinkle with lemon zest, 1 tbsp fresh dill, and lemon juice. Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork.
- Step 4: Remove from oven and let rest for 2 minutes. Garnish with remaining 1 tbsp fresh dill before serving to maximize freshness.
Frequently asked questions
How long does Salmon & Bell Pepper Medley with Lemon-Dill take to make?
Total time is about 29 minutes (15 min prep + 14 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 & Bell Pepper Medley 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 & Bell Pepper Medley 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 & Bell Pepper Medley with Lemon-Dill for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 & Bell Pepper Medley with Lemon-Dill whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Very good for a 14-minute recipe. Would bump up the spice level though.
