LEMON DILL SALMON WITH ROASTED VEGETABLES
This Lemon Dill Salmon With Roasted Vegetables is a light yet satisfying one-pan meal rich in heart-healthy fats, fibre and freshness. The salmon fillet is gently roasted and infused with lemon juice and dill, creating a delicate flavour that pairs perfectly with tender asparagus spears and golden baby potatoes. It’s a wholesome dish that delivers on both nutrition and taste without overcomplicating your cooking routine. This vegetable plate is made with just a few simple ingredients and minimal preparation. This plate makes a great weekday lunch or elegant dinner. The blend of textures from the crisp-edged potatoes to the flaky fish keeps every bite interesting. This nutrient-dense meal supports an anti-inflammatory diet, aids in brain health and is naturally gluten-free. This Lemon Dill Salmon With Roasted Vegetables is quick to make and easy to clean up, which is a smart option for those who want a fuss-free but flavour-rich plate.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders, Pan-Fry
OCCASION/HOLIDAY
Spring, Easter, Summer, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Sodium, Low Fat, Quick & Easy, High Fibre, Wheat/Gluten-Free
DISH TYPE
Seafood Main
INGREDIENTS
The ingredients required for Lemon Dill Salmon With Roasted Vegetables are listed below:
- 120 grams | 4.23 ounces | 1 salmon fillet
- 75 grams | 2.65 ounces | ½ cup baby potatoes, halved
- 45 grams | 1.59 ounces | ½ cup asparagus spears
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 30 millilitres | 1.01 fluid ounces | juice of ½ lemon
- 1 gram | 0.04 ounces | sprinkle of dill
FULL NUTRITIONAL INFORMATION
- Calories: 363.2 kilocalories
- Fat: 20.3 grams
- Saturated Fat: 4.4 grams
- Carbohydrates: 17.0 grams
- Sugars: 2.2 grams
- Sodium: 77.1 milligrams
- Fibre: 2.7 grams
- Protein: 27.1 grams
- Calcium: 34.5 milligrams
- Iron: 2.0 milligrams
- Potassium: 883.6 milligrams
PREPARATION
These steps are followed for the preparation of Lemon Dill Salmon With Roasted Vegetables:
- Preheat The Oven: Set the oven to 200°C (180°C fan) and line a small baking tray with parchment paper or foil.
- Prepare The Potatoes: Halve the baby potatoes and toss them with half of the olive oil and a pinch of salt. Spread them on the tray and roast for 10 minutes.
- Season The Salmon: While the potatoes are cooking, place the salmon on a separate part of the tray. Drizzle with lemon juice, sprinkle with dill and season lightly.
- Add Asparagus To Tray: Toss the asparagus spears in the remaining olive oil. After the potatoes have roasted for 10 minutes, add the asparagus to the tray.
- Roast Everything Together: Return the tray to the oven and roast all ingredients for another 12 to 15 minutes, until the salmon flakes easily and the vegetables are tender.
- Serve Hot: Plate the salmon alongside the roasted vegetables. Optionally garnish with lemon zest or fresh herbs for added brightness.
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
TIPS
These tips can help you make a better Lemon Dill Salmon With Roasted Vegetables:
- Halve Evenly: Cutting the potatoes into equal sizes ensures they cook at the same rate and roast more evenly.
- Don’t Overcook The Fish: Salmon is done when it flakes easily with a fork and has an opaque centre.
- Use A Lined Tray: Lining the tray makes cleanup quicker and prevents sticking.
- Add Lemon Late: If you love a stronger citrus flavour, drizzle extra lemon juice over the salmon after roasting.
- Space On Tray: Keep ingredients in a single layer and avoid crowding for better roasting results.
VARIATIONS
- Swap The Vegetables: Replace asparagus with green beans, courgette or tenderstem broccoli.
- Add Spices: Sprinkle paprika or crushed red chilli flakes on the salmon before roasting.
- Make It Creamy: Add a spoonful of Greek yoghurt mixed with lemon and dill on the side.
- Protein Alternative: Use cod, trout or chicken breast if you prefer non-salmon options.
- Carb Swap: Replace potatoes with cauliflower florets or butternut squash for a low-carbohydrate option.
PREPPING AND STORAGE
- Refrigerate: Allow everything to cool before storing in an airtight container. Keeps well in the refrigerator for up to 3 days.
- Freezer Friendly: Freeze the salmon and vegetables in a single portion container for up to 2 months. Avoid freezing raw asparagus.
- Reheat With Care: Reheat in a covered oven dish at 160°C or microwave in short bursts to avoid overcooking the fish. Add a splash of water to maintain moisture.
