You’ll have this tender, flavorful salmon on the table in 30 minutes!

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Ready for an easy and impressive salmon dish? This lemon and dill roasted salmon is an easy sheet pan meal you can make any night of the week. I use a lemon and dill vinaigrette to dress the salmon with some veggies on the side. Wild Sockeye Salmon is a clean source of protein with healthy omega-3s and natural minerals. I use it over farm-raised salmon, which could have high amounts of contaminants and saturated fat. The higher fat content makes farm-raised juicier, but it’s not good for you. So, go with the wild if you can. I always have peppers, onions, and cherry tomatoes on hand, but you can add to the veggie mix or use what your family prefers. You’ll have a dinner the whole family will love on the table in no time.
Why the whole family will love it
Flaky, juicy, tender salmon
Blistered tomatoes
Sweet, charred peppers
Tangy mellow onions
Bright, lemony dill broth
A super easy, healthy, and delicious dinner in just 30 minutes!

Easy and Fresh ingredients
- Salmon
- Bell peppers -sliced
- Onion -sliced
- Grape tomatoes
- Salt
- Freshly cracked black pepper
The Dressing:
- Olive oil -try the one in our shop straight from my family’s olive trees in Crete!
- Fresh lemon juice – always fresh
- Garlic cloves -grated
- Dried dill -it soaks up all of the delicious flavors of the dressing
- Spicy mustard
- Garnish: lemon slices

How to make a Lemon and Dill Roasted Salmon Sheet Pan Meal
- Preheat the oven to 425 °F, 220 °C.
- Place all the veggies in a 9 x 13-inch baking pan or half-sheet pan.
- Drizzle olive oil over them and season with salt and pepper.
- Toss and push them to one side of the pan.
- Place the salmon in the pan and season with salt and pepper.
- Combine all the dressing ingredients and whisk until emulsified.
- Pour the dressing over the salmon and top with lemon slices.
- Bake for 15-20 minutes.
- Move the pan under the broiler for about four minutes or until the lemon wedges, salmon, and veggies have slightly browned.
- Let sit for about 10 minutes before serving.

Serving
When you pull this pan out of the oven, a beautiful light brothy sauce will have formed on the bottom from the juices of the salmon and veggies. You can spoon it over the fish to help keep it moist… plus, it’s so flavorful! You can make a salad, toast some bread, and call it a day. However, if you prefer dinner to be a bit heartier, serve it with couscous, cauliflower rice, or Mediterranean rice pilaf. Let me know what you think in the comments below, and share your pictures with me on Instagram. Kali Orexi!
More Sheet Pan Meals:
- Balsamic Chicken & Asparagus Sheet pan
- Asian Roasted Salmon & Broccoli
- Greek Chicken Sheet Pan Dinner
- Spatchcocked Chicken & Potatoes

Lemon & Dill Roasted Salmon Sheet Pan Meal
Ready for an easy and impressive salmon dish? You'll have this tender, flavorful salmon on the table in 30 minutes!
Ingredients
- 2 pounds salmon
- 1-2 ball peppers, sliced
- 1 onion, thinly sliced
- a handful of grape tomatoes
- salt, to taste
- freshly cracked black pepper, to taste
The Dressing:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 garlic cloves, grated
- 1 teaspoon dried dill
- 1 teaspoon spicy mustard
- Garnish: lemon slices
Instructions
- Preheat the oven to 425 °F, 220 °C.
- Place all of the veggis in a 9 by 13-inch baking pan or in a half-sheet pan. Drizzle some olive oil over them and season with salt and pepper. Toss and push them to one side of the pan.
- Place the salmon in the pan and season with salt and pepper.
- Combine all of the dressing ingredients together and whisk until emulsified. Pour the dressing over the salmon. Top with lemon slices.
- Bake for 15-20 minutes.
- Serve with couscous, rice and salad, or bread. Kali Orexi!
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