One-Pan Lemony Dill Salmon & Roasted Veggies
This easy one-pan recipe features tender salmon and perfectly roasted vegetables brightened with lemon and dill. Ideal for a healthy and flavorful weeknight meal with minimal cleanup.
Equipment
- Oven
- Large Rimmed Baking Sheet
- Parchment Paper
- Large Bowl
Ingredients
Main Ingredients
- 1.5 lbs Salmon Fillets skin-on or off, cut into 4-ounce portions
- 3 cups Broccoli Florets bite-sized
- 2 large Bell Peppers any color, cored and sliced
- 1 medium Red Onion thinly sliced
- 1 pint Cherry Tomatoes left whole
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Lemon half sliced for roasting, half for juice and garnish
- 3 cloves Garlic minced
- 1 teaspoon Dried Dill plus extra for garnish, if desired
- 1 teaspoon Paprika
- Salt & Black Pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Combine broccoli, bell peppers, red onion, and cherry tomatoes in a bowl with olive oil, minced garlic, dried dill, paprika, salt, and pepper, then toss until well coated.
Cooking
- Spread the seasoned vegetables on the baking sheet and roast for 15 minutes.
- While vegetables roast, pat salmon dry, drizzle with olive oil, and season with salt and pepper.
- Remove the baking sheet, make space for the salmon, and place the fillets among the vegetables with lemon slices on top.
- Return to the oven and bake for 12-18 minutes until salmon is cooked through and vegetables are tender-crisp.
Serving
- Remove from the oven, squeeze fresh lemon juice over the dish, and garnish with extra fresh dill if desired. Serve immediately.
Notes
For extra flavor, marinate the salmon in lemon juice and a pinch of dill for 15 minutes before roasting. Adjust roasting time for thicker salmon fillets to ensure they are cooked through but not overcooked.