Lemon and dill add a punch of flavor to this dish without adding extra calories or salt. The salmon and veggies are cooked at the same temperature, so dinner is quick and easy!

Lemon Roasted Salmon

Amber Gray
Print Recipe Pin Recipe
Cook Time 30 mins
Total Time 30 mins
Course Entree & Main Dishes
Servings 4
Calories 611 kcal

Ingredients
  

Salmon Packets

  • 4 4 oz. salmon steaks
  • 1 tablespoon fresh dill chopped
  • 1 pound asparagus tough ends trimmed
  • 1 lemon sliced

Roasted Vegetables

  • 1 cup baby carrots
  • 2 parsnips peeled, sliced on diagonal into 2” pieces
  • 1 sweet onion peeled, quartered
  • 2 cups halved brussels sprouts
  • 4 tablespoons olive oil

Smashed Red Potatoes

  • 2 pounds russet potatoes chopped
  • 3 cloves garlic peeled
  • 1/4 cup fat-free milk

Instructions
 

Salmon Packets

  • Lightly coat four 12-inch sheets of aluminum foil with non-stick cooking spray.
  • Place salmon in middle of foil and season with dill, salt and pepper. Top salmon with asparagus and lemon slices. Fold and seal foil making a packet.
  • Bake in oven 25 minutes or until fish is cooked through.

Roasted Vegetables

  • Spread evenly on baking sheet and roast 25-30 minutes, or until vegetables brown and caramelize.

Smashed Red Potatoes

  • Drain and return to pot. Add 2 Tbsp. olive oil, milk, salt and pepper. Mash with heavy wooden spoon or potato masher, until desired consistency is achieved.

Nutrition

Calories: 611kcalCarbohydrates: 57.42gProtein: 32.77gFat: 25.87gSodium: 138mgFiber: 11.28g
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