Welcome to my cozy tavern, where spring has arrived in full bloom! Picture this: the warmth of roasted veggies mingling with the bright, zesty citrus and the rich, tender wild-caught salmon. This Spring Shire Salmon with Tangy Dill Pesto is a celebration of fresh, vibrant flavors—perfect for ushering in the season of renewal. With every bite, you'll savor the crispness of spring and the earthy comfort of home, all wrapped up in a deliciously simple, yet elegant dish. Come join me in the kitchen, and let’s welcome the new season together!
This Spring Shire Salmon with Tangy Dill Pesto is especially perfect for the spring season when fresh, light ingredients like asparagus, peas, and citrus are in abundance. It’s a great choice for Easter gatherings, spring brunches, or any occasion celebrating the arrival of warmer weather. The dish also pairs wonderfully with Mother’s Day celebrations, as its vibrant flavors and colorful presentation make for a festive yet wholesome meal. The fresh dill and citrusy tang of the pesto give it a refreshing, bright feel that’s ideal for those transitional months when you crave something light but satisfying. It’s the kind of dish that can feel both elegant and comforting, making it perfect for special occasions or a lovely weeknight dinner!
This was inspired by the Baked White River Salmon from the Elder Scrolls Cookbook, and pairs well with my Garlic Leek Biscuits.
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Ingredients
~see ingredient card for proportions~
Salmon Bake
- wild caught salmon filet
- sweet potatoes
- asparagus
- peas
- carrots
- extra virgin olive oil
- lemon juice
- lemon slices
- red onion
- garlic cloves
- chives
- celtic sea salt
- black pepper
- paprika
Tangy Dill Pesto
- fresh dill
- pistachios
- capers
- garlic cloves
- lemon juice
- extra virgin olive oil
- dijon mustard
- white wine vinegar
- salt
- pepper
Instructions
- Toss chopped sweet potatoes and carrots with olive oil, lemon juice, salt, pepper, and paprika. Spread on a parchment-lined baking sheet and roast at 350°F for 10 minutes.
- Add asparagus, peas, onion and garlic to the roasted veggie medley and mix. Create space in the middle of the pan and place the salmon fillet, brush with olive oil, salt, pepper and top with citrus slices. Bake at 400F for 12-15 minutes.
- Make the pesto by blending dill, walnuts, capers, garlic, lemon juice, olive oil, dijon mustard, and white wine vinegar until smooth. Season with salt and pepper
- Spoon the pesto over the salmon and garnish with fresh dill and lemon slices. Enjoy!
For extra depth of flavor, let the dill pesto sit for 10–15 minutes before serving. This allows the ingredients to meld together, creating an even more vibrant and tangy taste. You can also make the pesto ahead of time and store it in the fridge for up to three days—it makes a delicious spread for sandwiches or a dip for roasted veggies!
Substitutions
- Salmon Alternative: Swap salmon for trout or cod for a similar light, flaky texture. For a plant-based option, try roasted cauliflower steaks or marinated tofu.
- Nut-Free Pesto: Replace walnuts with sunflower seeds or pumpkin seeds for a nut-free version that still provides a delicious crunch.
- Vegetarian - swap the salmon with marinated tofu to make the dish vegetarian.
Variations
- Spicy - If you love a little heat, this spicy twist on the dish will be perfect for you. Add a kick to the salmon by mixing ½ teaspoon of cayenne pepper or red pepper flakes into the olive oil before brushing it onto the fillet. For an extra punch, blend ½ teaspoon of crushed red pepper or a dash of hot sauce into the dill pesto to bring out a zesty, fiery bite. To complement the heat, toss the roasted sweet potatoes and carrots with smoked paprika and chili powder, adding warmth and depth to the dish. This variation is perfect for those who enjoy bold flavors and a little spice in every bite!
- Deluxe - Turn your cozy tavern meal into a gourmet experience with a few elegant upgrades. Opt for a rich, buttery king salmon fillet for a more luxurious texture. Enhance the dill pesto by swapping walnuts for pine nuts and adding two tablespoons of parmesan or nutritional yeast for a deeper, more indulgent flavor. To elevate the dish further, drizzle the salmon with homemade garlic butter (made by melting butter with roasted minced garlic and a sprinkle of fresh herbs) just before serving. Finish with a sprinkle of flaky sea salt, microgreens, or even edible flowers for a restaurant-worthy presentation. This version is perfect for a special occasion or when you want to treat yourself to something truly exquisite.
- Kid friendly - For a version that little ones will love, make a few simple tweaks to create a fun and approachable meal. Instead of serving a whole fillet, cut the salmon into bite-sized nuggets before roasting, making it easier for kids to eat. To mellow out the strong flavors in the pesto, reduce the garlic and swap the capers for a bit of honey or a spoonful of Greek yogurt, giving it a creamier and less tangy taste. Rather than serving roasted sweet potato chunks, try mashing them with a little butter and a sprinkle of cinnamon for a cozy and familiar side dish. Finally, serve the pesto on the side as a dipping sauce—kids love interactive meals, and this way, they can enjoy the flavors at their own pace!
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Mixing Bowl
- Baking Sheet or Pan (optional: parchment paper)
- Food Processor or Blender
- Measuring Cups & Spoons
- Citrus Juicer
- Spatula or Tongs
- Fork
For equipment recommendations, check out my favorites here!
Spring Shire Salmon with Tangy Dill Pesto
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Mixing Bowl
- baking sheet or pan optional: parchment paper
- 1 food processor or blender for the pesto
- measuring cups & spoons
- citrus juicer
- spatula or tongs
- 1 fork
Ingredients
Salmon Veggie Bake
- 1 filet wild caught salmon
- 1 cup sweet potato chopped
- 1 cup asparagus chopped
- ½ cup frozen peas
- ½ cup carrots chopped
- 2 tbsp olive oil extra virgin
- ½ lemon juiced
- 2 lemon slices thin
- ¼ cup red onion diced
- 4 garlic cloves minced
- 1 tsp chives finely chopped
- 1 tsp celtic sea salt
- ½ tsp black pepper
- ½ tsp paprika
Tangy Dill Pesto
- 1 cup fresh dill
- ¼ cup pistachios optional: toasted
- 1 lemon juiced
- ¼ cup olive oil extra virgin
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- salt & pepper to taste
Instructions
- Begin by chopping the sweet potatoes and carrots
- In a large mixing bowl, toss sweet potatoes and carrots with olive oil, lemon juice, salt, pepper and paprika. Spread evenly on a sheet pan with parchment paper and roast for 10 minutes at 350F.
- While the veggies are roasting, cut asparagus, onion, garlic and chives.
- After the veggies finish their first round of roasting, remove the pan from the oven and pour in the asparagus, peas, onions, minced garlic and mix them all together. Create space in the middle of the pan then place the salmon filet in the center. Drizzle olive oil, lemon juice, salt and pepper over the salmon then bake dish for 12-15 minutes at 400F or until the salmon is cooked all the way through and flakes easily with a fork.
- While the dish is baking, make the dill pesto by blending dill, pistachios, capers, garlic, lemon juice, olive oil, dijon mustard and white wine vinegar in a food processor. Season with salt and pepper to taste.
- Once baking is finished, spoon a generous amount of dill pesto over the salmon filet, garnish with fresh dill and lemon wedges then enjoy!
Storage
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salmon and vegetables separate from the dill pesto for the best texture and freshness.
Reheating: To maintain the best flavor and texture, reheat the salmon and veggies in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving, as it can dry out the salmon.
Freezing: While the roasted veggies can be frozen for up to 2 months, the salmon is best enjoyed fresh. If freezing, wrap it tightly in plastic wrap and store it in an airtight container, then thaw in the refrigerator overnight before reheating. The dill pesto is not ideal for freezing due to its fresh herbs but can be stored in the fridge for up to 3 days in a sealed jar.
FAQs
Yes! The dill pesto can be made up to 3 days in advance and stored in an airtight container in the fridge. Just give it a good stir before serving, as the oil may separate.
If you prefer another protein, trout, cod, or even shrimp work well with this recipe. For a vegetarian option, try roasted cauliflower steaks, marinated tofu, or chickpea cakes.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If using a thermometer, insert it into the thickest part of the fillet.
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Pairing
These are my favorite dishes to serve with this recipe:
