Lemon Dill Salmon with Vegetables

Name: Lemon Dill Salmon with Vegetables
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 medium zucchini, sliced into thin rounds about 1/8-inch thick; 1 medium yellow squash (summer squash), sliced into thin rounds about 1/8-inch thick; two 6-ounce salmon filets; about 3 to 4 tablespoons olive oil, divided; kosher salt, to taste; freshly ground black pepper, to taste; 8 small fresh dill fronds/sprigs, divided plus more for garnishing if desired; 1 lemon, sliced into thin rounds about 1/8-inch thick

10 steps

Prep:5minCook:20min

This Lemon-Dill Salmon with Vegetables is a quick weeknight dinner idea. This easy recipe is ready in 25 minutes.

Updated at: Wed, 24 Jan 2024 18:55:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories553 kcal (28%)

Total Fat42.2 g (60%)

Carbs9.1 g (4%)

Sugars5.1 g (6%)

Protein37.6 g (75%)

Sodium497.2 mg (25%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1zucchini

medium, sliced into thin rounds about 1/8-inch thick

1yellow squash

medium, summer squash, sliced into thin rounds about 1/8-inch thick

2 x 6 ouncesalmon filets

3 tablespoonsolive oil

divided

kosher salt

to taste

freshly ground black pepper

to taste

8fresh dill fronds

small, divided plus more for garnishing if desired

1lemon

sliced into thin rounds about 1/8-inch thick

Instructions

Step 1

Preheat oven to 400°F and place two large squares of parchment paper on the counter.

Step 2

Add about 8 to 10 slices of zucchini to the center of each packet in an even flat layer, arranged in two vertical columns that mimics the shape of the salmon.

Step 3

Add about 8 to 10 slices of yellow squash on top of the zucchini.

Step 4

Add one salmon filet to each packet with the skin-side down so that it covers the vegetables as much as possible.

Step 5

Evenly drizzle each packet with about olive oil and season each with salt and pepper, to taste.

Step 6

Add about 4 dill fronds to each piece of salmon, nestling some on the sides and some on top.

Step 7

Add about 3 slices lemon over the top of each piece of salmon.

Step 8

Seal up the parchment packets by folding the edges into each other and crimping tightly as you go. You want them tightly sealed so neither the cooking juices nor steam escapes.

Step 9

Place them on a baking sheet and bake for about 15 to 20 minutes or until salmon is tender and cooked through and vegetables are crisp-tender.

Step 10

Optionally garnish with additional dill and serve immediately. Recipe is best warm and fresh.