Lemon Dill Baked Salmon with Roasted Veggies

• 1 1/2 pounds salmon fillet
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh dill, chopped
• 2 cloves garlic, minced
• salt to taste
• black pepper to taste
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, chopped
• 1 lemon, sliced
• 1 tablespoon olive oil (for veggies)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat the salmon dry and place in a baking dish.
3. 3 In a small bowl, mix olive oil, lemon zest, dill, garlic, salt, and pepper. Spread over the salmon.
4. 4 On a separate baking sheet, toss broccoli, cauliflower, and red bell pepper with olive oil, salt, and pepper.
5. 5 Arrange lemon slices on top of the veggies.
6. 6 Place salmon and veggies in the oven and bake for 20 minutes.
7. 7 Check that salmon flakes easily with a fork and veggies are tender.
8. 8 Serve salmon topped with extra dill and accompanied by roasted veggies.

Equipment

• Baking dish
• Baking sheet
• Mixing bowl
• Oven

Variations

• Add cherry tomatoes to the roasted veggies for extra sweetness.
• Use parsley instead of dill for a different flavor profile.

Substitutions

• If fresh dill isn't available, use 1 teaspoon of dried dill.
• Substitute cauliflower with zucchini or asparagus.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• A glass of chilled white wine enhances the lemony flavors.

Nutrition

Tips

• For extra flavor, marinate the salmon for 30 minutes before baking.
• If you prefer crispy veggies, roast for a few extra minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze cooked salmon and veggies separately in airtight containers for up to 2 months. Thaw in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of quinoa or wild rice.
• A simple arugula salad with lemon vinaigrette complements this dish well.

FAQ