Oven Baked Salmon with Roasted Vegetables & Lemon Dill Sauce

Oven baked salmon fillets with roasted vegetables including potatoes, carrots, broccoli, and onions topped with lemon slices on a tray

This oven baked salmon with roasted vegetables is a simple yet flavorful meal that brings together perfectly seasoned salmon, tender roasted potatoes, carrots, broccoli, and onions in one tray. Finished with a rich lemon dill sauce, it delivers a balance of freshness, texture, and comfort in every bite.

It’s an easy sheet pan recipe that looks impressive, making it perfect for both weeknight dinners and special occasions without complicated steps.

Oven Baked Salmon with Roasted Vegetables & Lemon Dill Sauce

This oven baked salmon with roasted vegetables is a flavorful sheet pan meal featuring tender salmon fillets, seasoned vegetables, and a creamy lemon dill sauce. It’s easy to prepare, visually appealing, and perfect for a balanced and satisfying meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Salmon

4 fillets salmon
4 tbsp olive oil
½ lemon Juice (Big Lemon)
1 tsp mustard
2 cloves garlic (grated)
1 tbsp parsley (finely chopped)
1 tsp black pepper
2 tsp ground red pepper
1 tsp chili flakes
salt (to taste)

For the Roasted Vegetables

500 g baby potatoes
2 carrots (sliced)
2 red onions (chopped)
1 tsp thyme
½ tsp ground red pepper
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
4-5 tbsp olive oil

For the Lemon Dill Sauce

2 tbsp butter
1 tbsp flour
280 ml milk (whole milk preffered)
1 clove garlic (grated)
Salt and black pepper (to taste)

Method

Marinate the Salmon

In a bowl, mix olive oil, lemon juice, mustard, garlic, parsley, and spices.
Coat the salmon fillets evenly with the marinade.
Cover and refrigerate for 30 minutes.

Prepare the Vegetables

Boil baby potatoes and sliced carrots until slightly tender (not fully soft).
Drain and transfer to a bowl.
Add onions, spices, and olive oil.
Toss well to coat evenly.

Bake the Salmon and Vegetables

Preheat oven to 200°C (392°F).
Spread vegetables on a baking tray.
Place marinated salmon on top.
Bake for 25–30 minutes.
Increase temperature to 210°C (410°F) for the last 5 minutes for a crisp finish.

Prepare the Lemon Dill Sauce

Melt butter in a pan over medium heat.
Add garlic and sauté briefly.
Stir in flour and cook for 1 minute.
Slowly whisk in milk, stirring continuously until thickened.
Add lemon juice, mustard, and dill.
Season with salt and pepper.

Serve

Plate the salmon with roasted vegetables.
Drizzle the warm lemon dill sauce over the top.
Serve immediately.

WATCH THE ORIGINAL RECIPE REEL

❤️ Why You’ll Love It

All-in-one tray meal — minimal cleanup and easy preparation
Perfectly balanced flavors — savory salmon with bright lemon dill sauce
Great for meal prep — holds well and reheats easily
Restaurant-style presentation — visually impressive yet simple
Flexible ingredients — works with different vegetables you have

💡 Helpful Tips

Cut potatoes into even sizes to ensure they cook at the same rate
Place salmon on top of vegetables to keep it juicy while baking
Do not overcrowd the tray — spacing helps vegetables roast instead of steam
Let the salmon rest for 2–3 minutes after baking before serving
Add fresh lemon slices after baking for a cleaner, brighter finish

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the lemon dill sauce separate if possible. Reheat the salmon and vegetables gently in the oven at 350°F until warmed through. You can also reheat them in the microwave, but the vegetables may become softer.

Disclaimer

This recipe is for general informational purposes only. Ingredients, cooking times, and nutritional values may vary depending on the products used, portion sizes, and individual preparation methods.