Sear-Salmon with Lemon-Dill Roasted Vegetables
Perfectly crisp-skinned salmon paired with tender vegetables roasted to caramelized sweetness. This mediterranean-inspired whole30 (high-protein, gluten-free) ready in about 37 minutes pairs salmon fillets, medium zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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
- 12 oz salmon fillets
- 1 medium zucchini
- 1 red bell pepper
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp fresh dill
- 2 cloves garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Cut zucchini and bell pepper into 1/2-inch thick slices, then toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Arrange on a parchment-lined baking sheet.
- Step 2: Slice lemon into thin rounds. Mince garlic and chop fresh dill. Pat salmon fillets dry, then season both sides with 1/4 tsp sea salt, 1/8 tsp black pepper, and 1 tsp minced garlic.
- Step 3: Place lemon slices and 1 tbsp chopped dill on top of salmon. Roast vegetables for 12 minutes until edges are golden, then add salmon to the pan and roast for 10-12 minutes until salmon flakes easily with a fork.
Frequently asked questions
How long does Sear-Salmon with Lemon-Dill Roasted Vegetables take to make?
Total time is about 37 minutes (15 min prep + 22 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 Sear-Salmon with Lemon-Dill Roasted 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 salmon fillets from drying out.
Can I substitute ingredients in Sear-Salmon with Lemon-Dill Roasted 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 Sear-Salmon with Lemon-Dill Roasted Vegetables 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 Sear-Salmon with Lemon-Dill Roasted Vegetables high-protein?
Yes — this recipe is tagged high-protein, 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
- ★★★★★
Simple and delicious. The sear on the salmon was spot on and the veggies were tender. Will make again!
- ★★★★★
Loved it! Made it for my family and everyone was impressed. The lemon-dill combo is fantastic.
- ★★★★★
This recipe is a keeper! The salmon was perfectly seared and the vegetables were bursting with flavor. Whole30 and delicious!
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