Roasted Salmon with Zucchini, Lemon, and Dill

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

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Salmon with Zucchini, Lemon, and Dill

Source: Everyday Food, September 2005


  • 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


  1. 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.

  2. 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.


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