Roasted Salmon with Citrus & Dill

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

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!

Course Dinner

Cuisine American

Difficulty Easy

Method Roasting

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 531kcal

Author Kaleb

Ingredients

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

Instructions

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.

Video

Notes

This recipe can be served warm or at room temperature.

Nutrition