Name: Wild Salmon with Lemon-Dill Yogurt Sauce and Sheet-Pan Roasted Veggies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 wild salmon fillets (about 150–170 g each); 1½ tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder (optional); 3 cups broccoli florets; 2 large carrots (about 250 g), sliced on a bias; 1 medium red onion, cut into wedges; 1½ tbsp olive oil; ¾ tsp salt; ½ tsp black pepper; ¾ cup plain Greek yogurt; 1½ tbsp lemon juice; 1 tsp lemon zest; 2 tbsp fresh dill, finely chopped; 1 small garlic clove, grated; ¼ tsp salt (adjust to taste)

Ingredients

Salmon fillets: 4 (about 150–170 g each)

Olive oil: 1½ tbsp

Salt: 1 tsp

Black pepper: ½ tsp

Garlic powder: ½ tsp (optional)

Broccoli florets: 3 cups

Carrots: 2 large (about 250 g), sliced on a bias

Red onion: 1 medium, cut into wedges

Olive oil (for veggies): 1½ tbsp

Salt (for veggies): ¾ tsp

Black pepper (for veggies): ½ tsp

Plain Greek yogurt: ¾ cup

Lemon juice: 1½ tbsp

Lemon zest: 1 tsp

Fresh dill: 2 tbsp, finely chopped

Garlic: 1 small clove, grated

Salt (for sauce): ¼ tsp, adjust to taste

Instructions

Step 1: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper to prevent sticking and encourage caramelization of the vegetables.

Step 2: In a large bowl, toss the broccoli florets, sliced carrots, and red onion wedges with 1½ tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Spread the vegetables out in a single layer on the prepared pan to ensure even roasting.

Step 3: Roast the vegetables in the oven for 18 minutes, allowing them to develop golden edges without overcrowding.

Step 4: While the vegetables roast, pat the salmon fillets dry with paper towels. Rub them with 1½ tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder if using.

Step 5: Remove the pan from the oven and gently push the vegetables to one side to make space for the salmon. Place the salmon fillets on the pan and return to the oven. Roast for 10–12 minutes, or 13–14 minutes for thicker fillets, until the salmon flakes easily and the center is opaque but still juicy.

Step 6: While the salmon cooks, prepare the sauce. In a small bowl, combine the plain Greek yogurt, lemon juice, lemon zest, chopped dill, grated garlic, and ¼ teaspoon salt. Taste and adjust with more salt or lemon juice as needed to brighten the flavor.

Step 7: Serve the salmon fillets over the roasted vegetables and spoon a generous amount of the lemon-dill yogurt sauce on top. Enjoy the cool, tangy contrast with the warm, flavorful fish and veggies.

Tips & Variations

Use parchment paper to avoid steaming the veggies and encourage that sought-after roasted crispness.

Swap out the broccoli and carrots for other sturdy vegetables like Brussels sprouts or asparagus for variety.

If fresh dill isn’t available, dried dill can be used—use about one-third of the fresh amount.

For extra richness, add a drizzle of melted butter over the salmon before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave, and warm the roasted vegetables separately to maintain their texture. The yogurt sauce is best served fresh but can be stored in the fridge for up to 2 days as well; stir before serving.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it very dry before roasting to achieve the best texture and flavor.

What if I don’t have Greek yogurt?

You can substitute plain yogurt, but Greek yogurt gives a thicker, creamier sauce. If using regular yogurt, strain it through a fine mesh for 15–30 minutes to remove excess moisture.