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Introduction
The pairing of salmon with lemon and dill is a culinary classic that has stood the test of time. This combination originated in Scandinavian cuisine, where fresh fish and herbs are staples of the diet. The addition of roasted vegetables brings a modern, health-conscious twist to the dish, making it a perfect representation of contemporary Nordic-inspired cooking. As the days grow longer and warmer, this light yet satisfying meal is ideal for those seeking a refreshing dinner option that doesn't compromise on flavor or nutrition. The vibrant colors of the roasted vegetables not only add visual appeal but also provide a wealth of vitamins and antioxidants, making this dish a celebration of both taste and wellness.
Ingredients
• 4 6-oz salmon fillets, skin-on, preferably wild-caught
• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, seeded and cut into 1-inch chunks
• 1 medium red onion, cut into 1-inch wedges
• 1 pint cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, finely chopped, plus extra for garnish
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 lemon, thinly sliced
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
Step 1:
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Step 2:
In a small mixing bowl, whisk together 2 tablespoons olive oil, lemon juice, dill, garlic, Dijon mustard, and honey. Set aside.
Step 3:
On the prepared baking sheet, toss zucchini, bell pepper, red onion, and cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
Step 4:
Roast the vegetables for 15 minutes, stirring halfway through.
Step 5:
While vegetables are roasting, pat the salmon fillets dry with paper towels. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 6:
Remove the baking sheet from the oven, push vegetables to one side, and place salmon fillets skin-side down on the other side.
Step 7:
Brush the salmon with the prepared lemon-dill mixture and top each fillet with a lemon slice.
Step 8:
Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
Step 9:
Garnish with additional fresh dill before serving.
Q: Can I use frozen salmon for this recipe?
A: Fresh salmon is preferred, but if using frozen, ensure it's fully thawed and patted dry before cooking.
Q: How do I know when the salmon is cooked through?
A: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Q: Can I make this recipe ahead of time?
A: While best served fresh, you can roast the vegetables ahead of time and reheat them while cooking the salmon just before serving.
• For a milder flavor, substitute parsley for dill.
• If wild-caught salmon is unavailable, farm-raised is an acceptable alternative.
• Choose firm, brightly colored vegetables for the best roasting results.
• Pat the salmon dry with paper towels before cooking for crispier skin.
• This recipe contains fish and mustard. It is gluten-free and dairy-free.
• For a lower-carb option, substitute the honey with a sugar-free sweetener.
Divide the roasted vegetables among four plates and top each with a salmon fillet. Serve immediately, garnished with fresh dill.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for best results.
Start prepping vegetables while the oven preheats. Prepare the lemon-dill mixture while vegetables are roasting to maximize efficiency.
- For crispy salmon skin, ensure the fillets are very dry before cooking
- Don't overcook the salmon; it should be just opaque in the center
- Cut vegetables into similar-sized pieces for even roasting
For a spicier version, add red pepper flakes to the lemon-dill mixture. For a low-carb option, replace honey with a sugar-free sweetener.
Pair with a crisp Sauvignon Blanc or a light Pinot Noir. For a non-alcoholic option, try sparkling water with a lemon twist.
Best in summer when fresh vegetables and dill are abundant, but can be enjoyed year-round.
This recipe contains fish (salmon) and mustard. It is gluten-free and dairy-free.
