Herb-Crusted Salmon with Roasted Root Vegetables and Dill Sauce
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $18.50
- Nutrition
- 520 cal · 38g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Herb-Crusted Salmon with Roasted Root Vegetables and Dill Sauce is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 1 lb carrots
- ¾ lb parsnips
- 3 tbsp fresh dill
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cut carrots and parsnips into batons about 1/2 inch thick, toss with 2 tablespoons olive oil and salt and pepper, spread on a baking sheet, and roast at 425°F for 18 minutes.
- While vegetables roast, pat salmon fillets dry and brush with 1 tablespoon olive oil, then sprinkle with half the fresh dill, salt, and pepper; arrange on a second baking sheet.
- At the 10-minute mark of vegetable roasting, place salmon in the oven with vegetables and bake for 8 minutes until internal temperature reaches 145°F.
- Whisk remaining olive oil with lemon juice, minced garlic, and remaining dill to make a sauce, then plate salmon with roasted vegetables and drizzle sauce over each fillet.
- Picky eater tip: serve the salmon, carrots and parsnips plain, with the sauce on the side.
- Make ahead: cut the vegetables and mix the sauce up to a day ahead and keep them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 18 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 32 g
- Saturated fat
- 6 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop