Best 7 Roasted Salmon With Zucchini Lemon And Dill Recipes

ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL

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.

SALMON AND ZUCCHINI SHEET PAN DINNER

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

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.

ROASTED DILL SALMON

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.

EASY LEMON AND DILL SALMON

Steps:

• Preheat oven to 180°C.
• Rub 2 sheets of aluminium foil with olive oil. (1/2 Tbsp per sheet).
• Slice salmon fillet in half, and place 1 piece on each sheet of foil.
• Mix lemon juice and dill together.
• Drizzle lemon mix over fillets, and wrap up parcels.
• Place in the oven for 20 - 25min, or until it flakes easily with a fork.
• Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.

BROILED SALMON WITH LEMON AND DILL

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
• Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

BAKED SALMON WITH ZUCCHINI AND DILL CREAM

Steps:

• Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside.
• Preheat oven to 350ºF. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper.
• Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.