Go Back
A healthy salmon meal prep with roasted vegetables and rice in a container.

Lemony Dill Salmon with Roasted Root Vegetables

This recipe features tender salmon baked with fresh lemon and dill, served alongside a medley of roasted root vegetables. It's a healthy and delicious meal perfect for dinner or meal prepping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 (6 oz) salmon fillets fresh or frozen and thawed
  • 1 lemon thinly sliced and half juiced
  • 2 tablespoons olive oil divided
  • 1 tablespoon dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb mixed root vegetables carrots, parsnips, sweet potatoes), peeled and chopped into 1-inch pieces
  • 1 cup cooked brown rice or quinoa
Equipment (for storage)
  • 4 meal prep containers

Equipment

  • oven
  • large bowl
  • baking sheet
  • small bowl
  • meal prep containers

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the chopped root vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet to roast for 15 minutes.
Salmon Preparation
  1. Pat the salmon fillets dry and in a small bowl, combine the remaining olive oil with dill, garlic powder, salt, pepper, and lemon juice.
  2. Place lemon slices on each salmon fillet and spread the dill mixture evenly over them.
Baking
  1. After the vegetables roast for 15 minutes, add the seasoned salmon fillets to the same baking sheet.
  2. Continue baking for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.
Final Steps
  1. While the salmon and vegetables cook, prepare brown rice or quinoa according to package directions.
  2. Once cooked, cool slightly and divide the rice, vegetables, and salmon into four meal prep containers, then refrigerate.

Notes

This dish is perfect for meal prepping and can be stored in the refrigerator for 3-4 days. For extra flavor, consider adding a sprinkle of fresh parsley or chives before serving.