Table of Contents
  1. What is wild salmon vs farmed salmon?
  2. Can you roast citrus?
  3. Watch how to make this roasted salmon recipe
  4. Roasted Salmon with Citrus & Dill Recipe

I make meals that can be used in various ways throughout the week. Even though I enjoy cooking and it can be relaxing, once outside work starts I find myself not cooking as much. Instead, I make large batches of food that I love and then use them in salad, sandwiches, or all alone as leftovers whenever I eventually make my way inside in the evening.

Salmon and carrots, individually, are two of my go-to items to make. So that’s why they’re perfect when paired together all in one dish. Roasted carrots never get old: slightly sweet, crispy, and so good when brightened with citrus. And they’re perfect when used as a base. After the carrots begin roasting, a whole half of salmon is laid on top, and covered with fresh dill and more citrus. The result is extremely flavorful, bright, and easy to use as a stand-alone meal or make into my favorite: a salad.

Large white platter filled with carrots and topped with filet of salmon and slices of lemon and orange pieces

What is wild salmon vs farmed salmon?

Often, you’ll see chefs calling for wild salmon. What is the big deal and is it worth paying for? As salmon has increased in demand, much of it has been farmed since it’s cheaper to produce than catching it in the wild. Farmed salmon will have a lighter pink color. The main differences are flavor and nutritional value.

  • Farmed salmon is fed a lot of processed, higher fat food and the result is a fish that has more unhealthy fats. It’s often higher in calories from these fats.
  • Wild salmon gain their fat from the natural foods found in their habitat. The result is a fish high in healthy omegas. If you can find it and afford it, the wild salmon is much better tasting and better for you!
Hand holding white plate with peas and carrots with a filet of salmon being placed on plate

Can you roast citrus?

Usually, a recipe will use citrus juices and maybe even the zest. But you oftentimes do not see the slices roasted as well. In this recipe, I slice and roast the citrus along with the vegetables and salmon. While roasting, the sugars in the citrus start to caramelize and the juices seep out into the dish.

Once finished, I love eating the citrus slices. They’re slightly bitter but with a poignant, sharp sweet edge. They cut through the sweetness of the carrots and bring the dish together. If they are too bitter for you, do not worry. Simply squeeze the remaining juice into the dish and enjoy the flavor!

Close up top down view of salmon filet with slices of lemon and orange on top after being roasted in the oven

Watch how to make this roasted salmon recipe

YouTube video
Top down view of long piece of pink salmon sitting on a bed of carrots and peas and topped with slices or orange and lemon with extra dill to the side

Roasted Salmon with Citrus & Dill

4.05 from 20 votes
The pairing of citrus with dill is what makes this roasted salmon dish so delicious! What's best is that it roasts in no time at all, making it perfect for a weeknight meal!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 1 ½ lb carrots
  • ½ cup dill lightly chopped
  • 1 lemon thinly sliced
  • 1 blood orange (or valencia) thinly sliced
  • 2 tbsp olive oil
  • 2 tsp salt separated
  • 1 ½ tsp pepper separated
  • 2 tbsp capers with brine
  • 1 ½ cup peas
  • 1 ½ lb wild salmon
  • ¼ cup chopped chives


  • Preheat the oven to 425° F.
  • Trim the carrots and cut them into thick sticks. Place the carrots in a large baking dish. Add about half of the prepared dill, half of the sliced lemon, and half of the sliced blood orange. Toss with 1 tbsp olive oil, 1 tsp salt, ¾ tsp pepper, and capers. Roast in the preheated oven until the carrots are just beginning to tenderize, 12-15 minutes.
  • Remove the carrots from the oven and reduce the temperature to 375°F. Add the peas to the carrots and stir them in slightly. Lay the salmon over the vegetables and drizzle with the remaining 1 tbsp olive oil, 1 tsp salt, and ¾ tsp pepper. Sprinkle with the remaining dill.
  • Return to the oven and roast until the salmon just registers 120°F. Remove from the oven and allow the salmon to rest 10 minutes before serving. Top with chives and serve.


  • This recipe can be served warm or at room temperature.


Serving: 1servingCalories: 531kcalCarbohydrates: 22.1gProtein: 72.9gFat: 18.3gSaturated Fat: 3.7gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 7.9gTrans Fat: 0gCholesterol: 175.8mgSodium: 1023.5mgPotassium: 1708.8mgFiber: 6.4gSugar: 9.5gVitamin A: 1035.5IUVitamin C: 35mgCalcium: 200.3mgIron: 4.3mg
Course Dinner
Cuisine American
Difficulty Easy
Method Roasting

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.05 from 20 votes (19 ratings without comment)

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  1. 5 stars
    Kaleb, this recipe turned out fantastic! Thank you for posting it! I am a personal Chef for a family and they are Salmon fiends!! The wife has always loved the salmon recipes I make for her and she loved this one just as much of not more! Sadly, Blood Oranges were not available at my market so I used Cara Cara oranges instead. Thanks again!