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!
Servings: 6 servings
Ingredients
- 1 ½ lbs carrots
- ½ cup fresh dill lightly chopped
- 1 lemon thinly sliced
- 1 blood orange (or Valencia) thinly sliced
- 2 tbsp olive oil separated
- 2 tsp kosher salt separated
- 1 ½ tsp freshly ground black pepper separated
- 2 tbsp capers with brine
- 1 ½ cups peas
- 1 ½ lb wild salmon
- ¼ cup chopped fresh 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 black pepper, and capers. Roast in the preheated oven until the carrots are just beginning to tenderize, 12-15 minutes.1 ½ lbs carrots, ½ cup fresh dill, 1 lemon, 1 blood orange (or Valencia), 2 tbsp olive oil, 2 tsp kosher salt, 1 ½ tsp freshly ground black pepper, 2 tbsp capers
- 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 black pepper. Sprinkle with the remaining dill.2 tbsp olive oil, 2 tsp kosher salt, 1 ½ tsp freshly ground black pepper, 1 ½ cups peas, 1 ½ lb wild salmon, ½ cup fresh 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.¼ cup chopped fresh chives
Video
Notes
This recipe can be served warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 531kcal