Description
This Wild Salmon with Lemon-Dill Yogurt Sauce paired with Sheet-Pan Roasted Veggies is a bright, healthy, and easy-to-prepare dinner. Roasting the salmon and vegetables together on a single sheet pan creates caramelized, tender flavors with minimal cleanup. The creamy lemon-dill yogurt sauce adds a refreshing tang that perfectly complements the rich wild salmon and roasted vegetables.
Ingredients
Scale
Salmon
- 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)
Roasted Veggies
- 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
Lemon Dill Yogurt Sauce
- 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)
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 220°C (425°F). Line a sheet pan with parchment paper to prevent sticking and promote caramelization.
- Prepare Vegetables and Roast: In a bowl, toss broccoli florets, carrot slices, and red onion wedges with olive oil, salt, and pepper. Spread the vegetables out evenly in a single layer on the lined sheet pan to avoid steaming. Roast for 18 minutes.
- Prepare Salmon: While the vegetables roast, pat the salmon fillets dry thoroughly to ensure better browning and cleaner flavor. Rub each fillet with olive oil, salt, pepper, and garlic powder if using.
- Add Salmon and Continue Roasting: Remove the sheet pan from the oven, gently push the roasted vegetables aside to make space, and place the salmon fillets on the pan. Return to the oven and roast for 10–12 minutes, or 13–14 minutes for thicker fillets, until the salmon flakes easily and the center looks opaque but remains juicy.
- Make Lemon Dill Yogurt Sauce: While the salmon finishes roasting, combine Greek yogurt, lemon juice, lemon zest, chopped dill, grated garlic, and salt in a bowl. Taste and adjust salt or lemon juice to your preference for a bright, tangy sauce.
- Serve: Plate the roasted vegetables and top with a salmon fillet. Spoon a generous amount of the lemon-dill yogurt sauce over the salmon and serve immediately for a fresh, flavorful meal.
Notes
- Patting the salmon dry before seasoning helps achieve a better crust and cleaner flavor.
- Spreading veggies in a single layer prevents steaming and encourages caramelization.
- Adjust the lemon juice and salt in the sauce based on your taste for optimum brightness.
- If you prefer spicier flavors, add a pinch of cayenne or chili flakes to the yogurt sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: wild salmon, sheet pan dinner, roasted vegetables, lemon dill yogurt sauce, healthy fish recipe, easy salmon recipe, weeknight dinner
