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If you're looking for a meal that combines health benefits with incredible flavor, look no further than Buttery Dill Delight Salmon paired with Rainbow Roasted Veggies. This dish not only showcases the rich, buttery taste of salmon but also highlights the vibrant colors and textures of fresh vegetables.

Butter Dill Salmon & Roasted Veggie Sheet Pan

Welcome spring with this Buttery Dill Delight Salmon & Rainbow Roasted Veggies recipe, perfect for a delightful brunch or an easy weeknight dinner! This dish is special for its creamy dill-butter sauce and vibrant, roasted vegetables, making it both comforting and nutritious. In just 30 minutes, youll have a meal thats sure to impress. Try it tonight and savor the flavors of the season. Save this for later to bring fresh joy to your table!
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Ingredients
  

For the Salmon:

4 salmon fillets (about 6 oz each)

4 tbsp unsalted butter, melted

2 tbsp fresh dill, chopped (or 1 tbsp dried dill)

2 cloves garlic, minced

Zest and juice of 1 lemon

Salt and pepper, to taste

For the Roasted Veggies:

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), chopped into bite-sized pieces

1 cup broccoli florets

1 red onion, sliced into wedges

3 tbsp olive oil

1 tsp dried oregano

Salt and pepper, to taste

For Garnish:

Fresh dill sprigs

Lemon wedges

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Roasted Veggies: In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, broccoli, and red onion. Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper. Toss well to coat all the vegetables evenly.

      Spread the Veggies: Arrange the seasoned vegetables on one half of a large parchment-lined sheet pan, creating a single layer for even roasting.

        Prepare the Salmon: In a separate bowl, mix together the melted butter, chopped dill, minced garlic, lemon zest, lemon juice, salt, and pepper.

          Place the Salmon: Nestle the salmon fillets in the empty space on the sheet pan. Brush each fillet generously with the dill-butter mixture.

            Roast: Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the salmon is cooked through (it should flake easily with a fork) and the vegetables are tender and slightly caramelized.

              Finishing Touches: Once done, remove the sheet pan from the oven. Let it rest for 2-3 minutes. Garnish with fresh dill sprigs and lemon wedges before serving.

                Serve: Plate the salmon alongside a generous portion of the roasted veggies. Pour any remaining dill-butter sauce from the pan over the dishes for added flavor.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings