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Dinner recipe · from the recipe book

Lemon Pepper Salmon with Zucchini and Potatoes

Flaky, buttery salmon with a bright lemon-pepper crust roasts alongside crisp-edged red potatoes, tender zucchini and sweet caramelized onions.

Lemon Pepper Salmon with Zucchini and Potatoes

Ingredients

  • 1¼ lb600 gSalmon filletcut into 4 fillets
  • 4 small680 gRed potatoescut into 3/4-inch chunks
  • 2 medium400 gZucchinihalved lengthwise and cut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into thin wedges
  • 2 tbsp30 gOlive oil
  • 1 tbsp6 gLemon zest
  • 2 tbsp30 gLemon juice
  • 1¾ tsp4 gBlack pepper
  • 3 cloves9 gGarlicminced
  • ¾ tsp5 gSalt
  • 1 cup sprigs8 gFresh dillchopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Make the lemon-pepper rub: in a small bowl stir together the lemon zest, black pepper, garlic and one-third of the salt; set aside.
  3. In a large bowl toss the potato-red chunks and onion wedges with half of the olive oil and another one-third of the salt. Spread on the sheet pan and roast 20 minutes.
  4. Meanwhile, toss the zucchini in the same bowl with one-quarter of the olive oil and the remaining one-third of the salt.
  5. Pat the salmon dry, brush it with the remaining one-quarter of the olive oil, and press the lemon-pepper rub over the tops.
  6. Take out the pan, stir the potatoes and onions, push them to the edges, and add the zucchini. Nestle the salmon fillets in the center.
  7. Roast 12 to 15 minutes, until the potatoes are golden and the salmon flakes easily and reaches 145°F (63°C) inside.
  8. Drizzle the lemon juice over the salmon and vegetables, scatter the dill on top, and serve.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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