Best 6 Roasted Salmon With Zucchini Lemon And Dill Recipes

Indulge in a culinary journey with our roasted salmon recipe, a delightful symphony of flavors and textures. This dish combines the delicate richness of salmon with a medley of colorful vegetables, all roasted to perfection. The tangy lemon and aromatic dill add a refreshing brightness, while the crispy zucchini provides a satisfying crunch. Alongside the roasted salmon, we present a collection of equally enticing recipes that are sure to tantalize your taste buds. From the vibrant roasted beet salad with goat cheese and walnuts to the creamy lemon dill sauce, these recipes offer a delightful array of flavors and textures to complement the main course. Get ready to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED DILL SALMON

Roasted Dill Salmon image

This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

Provided by Naz Deravian

Categories dinner, quick, seafood, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds skin-on, center-cut salmon fillet
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon dried dill or 3 tablespoons chopped fresh dill
1 large garlic clove, crushed
1/4 teaspoon ground turmeric
1/8 teaspoon ground saffron (optional)

Steps:

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL

Roasted Salmon with Zucchini, Lemon, and Dill image

Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 35m

Number Of Ingredients 6

Ingredients

1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
Coarse salt and ground pepper
4 (about 8 ounces each) skinless salmon fillets

Steps:

Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Salmon and Zucchini Baked in Parchment image

Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed
1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
coarse salt and ground pepper
1 skinless salmon fillet (6 to 8 ounces)

Steps:

Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).

ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES

Roasted Salmon Salad with Zucchini and Potatoes image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 21

Ingredients

1/4 cup olive oil, plus more for drizzling
4 cloves garlic, finely chopped
3 sprigs dill, chopped
1 shallot, 1/2 finely chopped and 1/2 thinly sliced
1 lemon, 1/2 juiced and 1/2 thinly sliced
Pinch crushed red pepper flakes
Pinch smoked paprika
1 small potato (I used russet), peeled and thinly sliced
1/2 zucchini, thinly sliced into coins
Kosher salt and freshly ground black pepper
One 12-ounce skinless salmon fillet
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch kosher salt
1 clove garlic, finely chopped
Olive oil, for emulsifying
A few handfuls mixed greens, arugula and/or lettuces
2 tablespoons kalamata olives, pitted
2 tablespoons crumbled feta
1/4 cucumber, sliced into 1/4-inch coins

Steps:

For the salmon and vegetables: Preheat the oven to 400 degrees F.
Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.

SALMON AND ZUCCHINI SHEET PAN DINNER

Salmon and Zucchini Sheet Pan Dinner image

This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1/4 cup parsley leaves, chopped
Kosher salt and freshly ground black pepper
2 large plum tomatoes, halved crosswise
Nonstick cooking spray
2 medium zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick)

Steps:

Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

SALMON WITH LEMON AND DILL

Salmon with Lemon and Dill image

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Provided by Michelle Ramey

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g

Tips:

Choose the freshest salmon you can find. Fresh salmon will have a vibrant color and a mild, briny smell. Avoid salmon that is dull in color or has a strong, fishy smell.
Roasting salmon is a quick and easy way to cook it. Simply season the salmon with salt, pepper, and your favorite herbs and spices, then roast it in a preheated oven until it is cooked through.
Zucchini is a great vegetable to pair with salmon. It is mild in flavor and has a slightly sweet taste that complements the salmon well. Zucchini can be roasted, grilled, or sautéed.
Lemon and dill are classic flavors that go well with salmon. Lemon adds a bright, citrusy flavor, while dill adds a fresh, herbaceous flavor. You can use fresh or dried lemon and dill, or a combination of both.
Serve roasted salmon with roasted zucchini, lemon wedges, and a dollop of dill sauce. This simple dish is flavorful and satisfying.

Conclusion:

Roasted salmon with zucchini, lemon, and dill is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your salmon cooked rare or well-done, or whether you prefer a mild or spicy flavor, this recipe can be adjusted to suit your needs. So next time you are looking for a quick and easy salmon recipe, give this one a try. You won't be disappointed!