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Salmon with Lemon-Dill Dressing
and roasted root vegetables

Active: 25 min Total: 50 min
For this simple dinner, salmon is topped with a fresh citrus vinaigrette. We love how versatile the roasted root vegetables side dish is, packing up great in lunches or serving as a base for other salads or sides throughout the week.
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Ingredients

Metric
Servings:
4
Salmon with Roasted Root Vegetables:
  • Cauliflower - 1 head, florets
  • Potatoes, sweet (sub butternut or acorn squash) - 1 lb, cubed
  • Carrots (or a combination of carrots and parsnips) - 1 lb, chopped
  • Onions, red - 1/2, chopped
  • Salmon fillets - 1 lb
  • Oil, olive - 1 Tbsp
  • Lemons - 1/2, juice of
Lemon-Dill Vinaigrette:
  • Dill, fresh - 2 tsp, chopped
  • Lemons - 1/2, zest and juice of
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 1/4 cup

Nutrition Facts

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Prep

  1. Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
  2. Chop dill.
  3. Salmon - Rinse and dry fish. Lightly salt and pepper.

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Make

  1. Heat oven to 500F / 260C degrees.
  2. Brush a sheet pan with some cooking oil. Spread cauliflower, sweet potatoes, carrots and red onions on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
  3. Uncover vegetables. Pour olive oil over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more. In the last 8 minutes of cooking, move vegetables aside and add salmon filets to the pan. Keep an eye on the salmon towards the end of cooking and remove when easily flaked with a fork and cooked through. Squeeze lemon juice over the salmon and vegetables.
  4. Zest and juice lemons (just the portion for the vinaigrette). Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
  5. Serve salmon with roasted vegetables on the side and dressing over the top of both. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (120)
Gluten-free (7)
Paleo (18)
Vegetarian (20)

51 reviews

Did prep ahead - if not would have taken WAY too long. Really tasty. Will make again.

By: Jennifer
Posted: May 21, 2020
Diet: Original
0 Helpful

Solid, healthy vegetarian meal. Used tons of salt, doubled the dressing. Yum!

By: Laurel
Posted: Feb 02, 2018
Diet: Original
0 Helpful

This is a simple easy dish. Great for a hearty fall dinner or a thanksgiving side. I roasted the veggies for about 5 extra minutes (25 min total). To the dressing I added extra lemon juice & garlic. To the final dish I added freshly roasted pumpkin seeds and feta. I think next time I'd love to add cloves of roasted garlic!

By: Kristina
Posted: Oct 04, 2017
Diet: Vegetarian
0 Helpful

Liked it a lot but needed much more roasting time and I would say that I can't wait to make it again but the prep for the veggies takes forever. But all in all very tasty.

By: Annastacia
Posted: Mar 13, 2017
Diet: Vegetarian
0 Helpful

I found it to be very dry. use sweet potato or butternut (wet squash); and use more vinaigrette in total. It would make a decent hearty fall side-dish.

By: Regan
Posted: Feb 19, 2016
Diet: Original
0 Helpful

This was fairly good but not a ton of flavor. We added Sriracha to spice it up a bit. Be warned that the time estimate is far too small unless you have professional knives and professional knife skills or have chopped all your veggies in advance. Occasionally CookSmarts recipes grossly underestimate the time it takes to make something. This was one of those times. So frustrating when you're trying to plan weeknight meals.

By: Amelia
Posted: Nov 04, 2015
Diet: Original
0 Helpful