Lemon Dill Salmon Bowls Sheet Pan

$- 4 salmon fillets (about 6 oz each) - 2 medium zucchinis, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 cup cooked quinoa - 3 tablespoons olive oil - Juice of 2 lemons - Zest of 1 lemon - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 2 cloves garlic, minced - Salt and pepper to taste - Fresh arugula or spinach for serving (optional) You can swap fresh veggies with frozen ones if needed. Just make sure to adjust the cooking time. For salmon, look for fillets that are bright in color and have no strong fishy smell. Ask your fishmonger for the freshest catch. If you can't find salmon, try trout or cod as tasty options. Using fresh herbs like dill enhances the flavor, but dried dill works too. Adjust the amount to suit your taste. 1. Start by preheating the oven to 400°F (200°C). This ensures your salmon cooks perfectly. 2. Line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, salt, and pepper. This lemon-dill mixture adds great flavor. 1. Place the salmon fillets in the center of the baking sheet. The fish should have space around it. 2. Surround the salmon with the sliced zucchinis and halved cherry tomatoes. This makes for a colorful dish. 3. Drizzle half of the lemon-dill mixture over the salmon and veggies. Make sure everything is well coated. 4. Bake in the preheated oven for 15-20 minutes. Check doneness by using a fork. The salmon should flake easily and the veggies should be tender. 1. Once everything is cooked, it's time to build your bowls. Start with a generous scoop of quinoa at the bottom. 2. Top with the roasted salmon, zucchinis, and tomatoes. If you like, add a handful of fresh arugula or spinach. 3. Drizzle the remaining lemon-dill sauce over each bowl for extra flavor. Enjoy your fresh and healthy meal! To ensure perfectly cooked salmon, watch the time closely. Bake it for 15-20 minutes. The salmon should flake easily with a fork when done. If it's still firm, give it a few more minutes. You want it just right, not dry. For the veggies, cut your zucchinis and tomatoes evenly. This helps them cook at the same rate. Spread them out on the baking sheet. If they touch, they may steam instead of roast, which can make them mushy. To complement the lemon dill salmon bowls, I love serving them with a side of fresh arugula or spinach. A light salad adds crunch and freshness. You can also serve with a slice of lemon for a zesty touch. For a balanced meal, include a serving of quinoa. It provides protein and fiber. This dish is healthy and filling, making it perfect for lunch or dinner. You can modify this recipe with different vegetables. Try bell peppers, asparagus, or carrots for a fun twist. Each vegetable brings its own flavor and texture. For grains, if you want to switch from quinoa, try brown rice or farro. Both are great options that add different nutrients. Adjust the flavor profiles by adding spices. A pinch of paprika or crushed red pepper can add warmth. Fresh herbs like basil or parsley can bring a new taste to the dish. {{image_2}} You can swap out salmon for other types of fish. Here are some great options: - Trout: This fish has a rich flavor and cooks similarly to salmon. - Tilapia: A milder fish that absorbs flavors well. - Cod: This flaky fish is great for those who want something lighter. - Sea Bass: A delicious choice with a buttery taste. If you want to change the grain, consider these options instead of quinoa: - Brown rice: A wholesome choice with a nutty flavor. - Farro: This has a chewy texture and adds depth to the meal. - Couscous: A quick-cooking option that pairs well with the salmon. - Barley: A hearty grain that adds a nice bite. You can jazz up the lemon-dill sauce with citrus or herbs. Consider trying: - Lime zest and juice: This adds a fresh twist to the dish. - Orange zest: This will give your meal a sweet, bright note. - Basil or parsley: Fresh herbs can brighten the flavor profile. If you like heat, add some spicy elements: - Red pepper flakes: A sprinkle brings a nice kick without overpowering. - Chili powder: This adds warmth and depth to the dish. - Sriracha or hot sauce: Drizzle some on top for a bold flavor. To store leftovers, let the salmon bowls cool down. Place them in airtight containers. You can keep them in the fridge for up to three days. Make sure to separate the quinoa from the salmon and veggies if you want to keep the texture fresh. You can freeze prepared salmon bowls for later use. Use freezer-safe containers or bags. This way, they can last for up to three months. When ready to eat, thaw them in the fridge overnight. For reheating, you can use the oven or microwave. If using the oven, bake at 350°F (175°C) until hot. If using the microwave, heat in short bursts to avoid overcooking. Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time. Cook the salmon and veggies, then let them cool. Store in airtight containers in the fridge. This way, you can easily assemble your bowls for lunch or dinner. What can I substitute for quinoa? If you want a substitute for quinoa, you have options. Try brown rice, farro, or even couscous. Each gives a different taste and texture. Adjust cooking times as needed for your choice. Is this recipe healthy? Yes, this recipe is healthy. Salmon is rich in omega-3 fatty acids. Zucchini and tomatoes add vitamins and fiber. The quinoa provides protein and complex carbs. This meal is balanced and nutritious. What are the caloric values per serving? Each serving has about 450 calories. This includes the salmon, veggies, and quinoa. Keep in mind that adding extra oil or toppings will increase the calorie count. Can I cook this on a grill instead of a sheet pan? Yes, you can use a grill! Just preheat it and cook the salmon and veggies on a grill pan. This adds a nice smoky flavor. Watch the cooking time, as it may vary. How to adjust cooking time for different oven types? If your oven cooks unevenly or is a different model, check the salmon earlier. Every oven is unique. Use a fork to see if the salmon flakes easily. If it's not done, put it back for a few more minutes. In this post, we covered a simple recipe for lemon dill salmon bowls. We listed the fresh ingredients and shared tips for choosing the best salmon. You learned how to prepare, cook, and assemble the bowls for a tasty meal. I also provided advice on storage, variations, and common questions. Try these salmon bowls for a healthy, quick dinner. They’re easy to make and very good! Enjoy cooking!$

Lemon Dill Salmon Bowls Sheet Pan

Delight in the freshness of Zesty Lemon Dill Salmon Bowls, a perfect dish for a healthy meal! With succulent salmon, vibrant zucchini, and juicy cherry tomatoes, this recipe is bursting with flavor. It’s quick to prepare, taking just 30 minutes from start to finish. Click through to discover step-by-step instructions and impress your family at dinner tonight. Try it and savor the goodness! #LemonDillSalmon #HealthyRecipes #DinnerInspiration #SalmonBowls

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Ingredients

4 salmon fillets (about 6 oz each)

2 medium zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup cooked quinoa

3 tablespoons olive oil

Juice of 2 lemons

Zest of 1 lemon

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

2 cloves garlic, minced

Salt and pepper to taste

Fresh arugula or spinach for serving (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, salt, and pepper. Set aside.

Place the salmon fillets in the center of the prepared baking sheet. Surround them with the sliced zucchinis and halved cherry tomatoes.

Drizzle half of the lemon-dill mixture over the salmon and vegetables, ensuring everything is well coated.

Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

While the salmon is baking, heat the cooked quinoa following package instructions if needed.

Once everything is done, assemble your bowls by placing a generous scoop of quinoa at the bottom. Top with the roasted salmon, zucchinis, tomatoes, and a handful of fresh arugula or spinach if desired.

Drizzle the remaining lemon-dill sauce over each bowl for added flavor. Serve immediately.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings