Baked Lemon-Dill Salmon with Roasted Vegetables

Instructions

1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.

2. Add the zucchini, cherry tomatoes and onion to the pan. Drizzle with 1 tablespoon of the olive oil, sprinkle with half of the salt and some pepper, and toss to coat. Spread into an even layer.

3. Roast the vegetables on their own for 8 minutes so they get a head start.

4. While the vegetables roast, pat the salmon dry with a paper towel. In a small bowl, stir together the remaining ½ tablespoon olive oil, the lemon juice, garlic, dill, remaining salt and a pinch of pepper.

5. Take the pan out (use oven mitts), push the vegetables to the sides and place the salmon skin-side down in the center. Brush the lemon-dill mixture over the fish and lay the lemon slices on top.

6. Return the pan to the oven and bake for 10–12 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

7. Let rest for 2 minutes, then serve the salmon with the roasted vegetables and an extra squeeze of lemon if you like.

Why It's a Good Choice After 50

Salmon is a source of high-quality protein and naturally contains omega-3 fatty acids, which are part of many balanced eating patterns. Paired with roasted vegetables, this meal adds fiber and color to your plate without heavy sauces.

• A source of protein — helpful for keeping meals satisfying and supporting everyday strength as part of an active lifestyle.
• Soft, flaky texture — easy to chew and easy to portion.
• Lower in sodium than many restaurant fish dishes, because you control the salt.
• One pan, few steps — less standing, lifting and washing up.

Tips & Easy Swaps

• No zucchini? Use broccoli florets, green beans or sliced bell peppers.
• Frozen salmon works well: thaw overnight in the refrigerator, then pat very dry.
• Prefer milder flavor? Swap dill for parsley and add a teaspoon of Dijon mustard to the lemon mixture.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 2 days. Flake cold salmon over a green salad or mix with whole-grain pasta for an easy lunch.