Dill Salmon Fillets
Tender baked wild salmon fillets seasoned with fresh dill and lemon, roasted alongside baby red potatoes and fiber-rich broccoli florets.
- Prep: 15 min
- Cook: 22 min
- Total: 37 min
- Servings: 6
- Cuisine: Swedish
- Difficulty: Easy
- Cost: $5.56/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Saturated-Fat
- Low-Sugar
- Low-FODMAP
- High-Protein
- Low-Calorie
- Low-Carb
Tags
- sheet pan
- roast
- healthy
- fresh
- tangy
Ingredients
- 2 pound salmon fillets (skin-on, portioned into 6 pieces)
- 1.5 pound baby red potatoes (halved)
- 1.5 pound broccoli florets (cut into bite-sized pieces)
- 2 tablespoon avocado oil (divided)
- 2 tablespoon fresh dill (chopped)
- 2 tablespoon lemon juice (freshly squeezed)
- 0.5 teaspoon salt (divided)
- 0.25 teaspoon black pepper (freshly ground)
Instructions
- Preheat your oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
- Toss the baby red potatoes and broccoli florets with 1 1/2 tablespoons of avocado oil, 1/4 teaspoon of the salt, and the black pepper. Spread them evenly across the baking sheet and roast for 10 minutes.
- Remove the baking sheet, arrange the salmon fillets between the vegetables, drizzle the salmon with the remaining 1/2 tablespoon avocado oil and fresh lemon juice, then season with the remaining 1/4 teaspoon salt and chopped fresh dill.
- Return the sheet pan to the oven and roast for 12 minutes, until the salmon flakes easily with a fork and the potatoes are golden and tender.
Notes
Broccoli stalks and florets provide generous prebiotic fiber without challenging FODMAP sensitivity.
Nutrition (per serving)
- Calories: 371
- Protein: 34.2 g
- Carbohydrates: 7.5 g
- Fat: 24.7 g
- Fiber: 5.4 g
- Sodium: 292 mg
- Saturated Fat: 4 g
- Sugar: 1.9 g
- Cholesterol: 87 mg