Fluffy couscous, fresh vegetables, and feta in a lemony dressing.
Real food photography · Serving details may varyHome-style salmon
Lemon & herb baked salmon
Tender salmon and lemon over a tray of roasted potatoes and summer vegetables.
◷ 45 minutes*Serves 2Fish & seafood
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
The salmon shares a tray with potatoes, carrot, and zucchini. The vegetables receive an earlier start, which explains why the overall estimate is longer than the fish-cooking step alone.
Plan the method before you start
Cut potato into small cubes and keep the sequence in the method. Check the fish at its thickest point, and treat the optional bread or rice as an additional serving choice rather than part of the tray timing.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Heat the oven to 200°C / 390°F. Toss potato, carrot, and zucchini with half the oil on a baking tray. Roast for 20 minutes, turning once.
- 02
Make room for the salmon. Add the remaining oil, dill, pepper, and a little salt. Place lemon slices on top.
- 03
Roast for about 12–15 minutes more, until the salmon reaches 63°C / 145°F at its thickest point. Check with a food thermometer; thickness changes timing.
- 04
Serve the fish and vegetables with the remaining lemon. Add bread or rice if you want a larger meal.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
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