Anti Inflammatory Whole30 Lemon-Dill Salmon with Roasted Vegetables
Total time40 min
Prep time15 min
Cook time25 min
5.0(16)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp olive oil, divided
- 1 lemon, zested and sliced into rounds
- 3 tbsp fresh dill, roughly chopped
- 1 tsp garlic powder
- 1 tsp salt, divided
- ½ tsp black pepper, divided
For the vegetables
- 2 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, seeded and cut into 1-inch strips
- 1 yellow bell pepper, seeded and cut into 1-inch strips
- 1 cup cherry tomatoes
- 1 tsp dried oregano
For serving
- fresh dill sprigs, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, combine 2 tbsp of the olive oil, the lemon zest, chopped dill, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until a loose paste forms.
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