Wild Salmon & Root Vegetable Medley

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty Alaskan dish featuring wild salmon, roasted root vegetables, and fragrant herbs, perfect for a comforting main course. This Alaskan-inspired seafood recipe, ready in about 55 minutes, pairs wild salmon fillets, red potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (6 oz each) wild salmon fillets
• 2 cups, diced red potatoes
• 1 cup, sliced carrots
• 1/2 cup, diced onion
• 2 tbsp, chopped fresh dill
• 1 tsp, fresh thyme
• 3 tbsp olive oil
• 1, zested and juiced lemon

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss potatoes, carrots, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 20 minutes until tender.
2. Step 2: In a large bowl, mix salmon fillets with 1 tbsp olive oil, lemon zest, 1/2 tsp thyme, 1/4 tsp salt, and 1/4 tsp pepper. Place on a separate baking sheet and roast for 12-15 minutes until flaky.
3. Step 3: Toss roasted vegetables with 1 tbsp olive oil, 1 tsp thyme, 1/2 tsp dill, and 1/4 tsp pepper. Return to oven for 5 minutes until caramelized.
4. Step 4: Arrange salmon on a platter, top with vegetables, and drizzle with lemon juice. Garnish with remaining dill.