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Buttery Dill Delight Salmon paired with colorful roasted vegetables is a dish that brings together vibrant flavors and stunning visuals. This recipe highlights the delicate taste of salmon, enhanced by the freshness of dill, offering a delightful experience for both the palate and the eyes.

Butter Dill Salmon & Roasted Veggie Sheet Pan

Indulge in the fresh flavors of spring with this Buttery Dill Delight Salmon and Rainbow Roasted Veggies. Perfect for an easy weeknight dinner or a festive brunch, this dish combines tender salmon with vibrant seasonal vegetables, all drizzled in a creamy dill butter sauce. It's quick to prepare, making it a go-to for busy nights. Treat yourself to a wholesome meal that looks as delightful as it tastes. Try it tonight and savor every bite!
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Ingredients
  

For the Salmon:

4 salmon fillets (approximately 6 oz each)

4 tablespoons unsalted butter, melted

2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)

2 cloves garlic, minced

Zest and juice of 1 lemon

Salt and freshly ground black pepper, to taste

For the Roasted Veggies:

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (your choice of color), chopped into bite-sized pieces

1 cup broccoli florets

1 red onion, sliced into wedges

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

For Garnish:

Fresh dill sprigs

Lemon wedges

Instructions
 

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

    Prepare the Roasted Veggies: In a large mixing bowl, combine the halved cherry tomatoes, sliced zucchini, chopped bell pepper, broccoli florets, and red onion wedges. Drizzle the mixture with olive oil and sprinkle with dried oregano, salt, and pepper. Toss everything together until all the vegetables are coated evenly.

      Spread the Veggies: Transfer the seasoned vegetables to one half of a large parchment-lined sheet pan, spreading them out in a single layer to ensure even roasting.

        Prepare the Salmon: In a separate bowl, whisk together the melted butter, chopped fresh dill, minced garlic, lemon zest, lemon juice, salt, and pepper until well combined.

          Place the Salmon: Lay the salmon fillets in the empty section of the sheet pan. Generously brush each fillet with the dill-butter mixture, ensuring they are well coated.

            Roast: Place the sheet pan in your preheated oven and roast everything for about 15-20 minutes. The salmon should be cooked through and flake easily with a fork, while the vegetables will be tender and slightly caramelized.

              Finishing Touches: Once cooking is complete, carefully remove the sheet pan from the oven and allow it to rest for 2-3 minutes. Before serving, garnish the dish with fresh dill sprigs and lemon wedges.

                Serve: On each plate, serve a salmon fillet alongside a generous portion of the colorful roasted vegetables. Drizzle any remaining dill-butter sauce from the pan over the salmon and veggies for an extra burst of flavor.

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