Whole 30 Whole30 Lemon-Dill Salmon with Roasted Vegetables
Bright, fresh, and genuinely satisfying, this sheet pan dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. Skin-on salmon fillets get coated in a fragrant paste of lemon zest, fresh dill, garlic powder, and olive oil, then roasted right alongside zucchini, colorful bell peppers, and cherry tomatoes until everything is perfectly caramelized and tender. The whole thing comes together on a single pan, which means less cleanup and more time actually enjoying dinner. One of the trickier parts of eating this way is finding meals that feel indulgent without relying on off-plan sauces or sneaky additives — here, every ingredient is clean and straightforward, so there's nothing to second-guess. The lemon rounds layered over each fillet soften and almost melt into the fish as it roasts, infusing every bite with a gentle citrus brightness that plays beautifully against the herbaceous dill. Serves four, making it an easy choice for a family dinner or a week of solid meal prep.
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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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