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Dive into a delightful culinary experience with our Buttery Dill Delight Salmon paired with vibrant rainbow roasted veggies. This dish not only tantalizes your taste buds with its rich flavors but also presents a feast for the eyes. Discover how to create this nutritious meal that combines the heartiness of salmon with the freshness of seasonal vegetables, making it perfect for a weeknight dinner or a special occasion.

Butter Dill Salmon & Roasted Veggie Sheet Pan

Experience the vibrant flavors of spring with our Buttery Dill Delight Salmon and Rainbow Roasted Veggies. This easy weeknight dinner brings together creamy, buttery salmon infused with fresh dill and a colorful medley of seasonal vegetables, making it a perfect dish for family gatherings or an elegant brunch. In just 30 minutes, you'll create a comforting meal thats sure to impress. Save this for later and elevate your dining experience tonight!
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Ingredients
  

For the Salmon:

4 salmon fillets (approximately 6 oz each)

4 tablespoons unsalted butter, melted

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

2 cloves garlic, minced

Zest and juice of 1 lemon

Salt and freshly ground black pepper, to taste

For the Roasted Veggies:

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (color of your choice), chopped into bite-sized pieces

1 cup broccoli florets

1 red onion, sliced into wedges

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

For Garnish:

Fresh dill sprigs

Lemon wedges

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it's fully heated before roasting.

    Prepare the Roasted Veggies: In a large mixing bowl, combine the halved cherry tomatoes, half-moon slices of zucchini, chopped bell pepper, broccoli florets, and red onion wedges. Drizzle with the olive oil and sprinkle the dried oregano, salt, and freshly ground black pepper over the top. Toss the mixture thoroughly to ensure all the vegetables are evenly coated with oil and seasoning.

      Spread the Veggies: Spread the seasoned vegetables onto one half of a large baking sheet lined with parchment paper, arranging them in a single layer to promote even roasting.

        Prepare the Salmon: In a separate bowl, whisk together the melted butter, chopped fresh dill, minced garlic, lemon zest, lemon juice, and a pinch of salt and pepper. Mix until well combined, creating a fragrant dill sauce.

          Place the Salmon: Nestle the salmon fillets into the empty space on the baking sheet. Use a pastry brush to generously coat each fillet with the dill-butter mixture, ensuring they are well covered for maximum flavor.

            Roast: Slide the baking sheet into the preheated oven and roast for approximately 15-20 minutes. The salmon should be cooked through and easily flake with a fork, while the vegetables should be tender and lightly caramelized.

              Finishing Touches: Once roasting is complete, carefully remove the baking sheet from the oven. Allow it to rest for 2-3 minutes so that the flavors can settle. Garnish the dish with fresh dill sprigs and lemon wedges for an added burst of flavor and color.

                Serve: Transfer the salmon fillets to plates alongside a generous serving of the roasted veggies. Drizzle any remaining dill-butter sauce from the baking sheet over the salmon and vegetables for an extra flavor boost.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                    - Presentation Tips: For an elegant touch, arrange the salmon fillets in the center of the plate with the rainbow roasted veggies artfully piled next to them. A sprinkle of fresh dill can add a pop of color and freshness, making the dish visually inviting.