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Summer Lemon Honey Dill Roasted Salmon


Hi there! Summer time brings wonderful produce and delicious recipes. It also brings people together and long days to be spent outside enjoying a sunset meal. This recipe is a great one to prepare for those long summer days when you have a casual get together of friends or family. Family style meals are one of my favorites. They are so relaxed and make you feel like you can just sit back, kick off your shoes, and enjoy a wholesome meal. 

Salmon is a hearty, healthy, and magnificent meal to prepare. Many people come to me asking for salmon recipes because they just can't seem to make it right. They are unhappy every time they make it. Well they or you no longer have to be because this Summer Lemon Honey Dill Roasted Salmon is one that everyone will love. A little sweetness from the honey, a vibrant kick from the lemon and served with a side of creamy boiled potatoes and asparagus you can't go wrong with this dish. 

This meal is a perfect balanced plate with a healthy fat, starchy vegetable, and a non-starchy vegetable. During the summer due to the heat we don't really want heavy carbohydrate centered meals. Occasionally we want something a bit more dense carbohydrate focused, but for the majority of the summer months we don't. It will make us feel sluggish and bloated. Which we don't want! We want to feel energized and lean. This recipe is one of those that will make you feel and look great! 





Yields 4 servings 

Time 30 minutes 


1 lb of wild caught salmon fillet 

1 bunch of asparagus - bottoms removed 

2 cups yukon gold or red petite potatoes 

1/4 cup olive oil 

2 Tablespoons honey 

2 Tablespoons fresh dill 

1 lemon -juiced 

1 teaspoon sea salt 

1/2 teaspoon black pepper 

1 small white onion- sliced (optional) 


1. Bring 2 pots of water to boil. In one add the asparagus and boil for 3-5 minutes until they are tender and turn a vibrant green. In the other pot boil the petite potatoes whole until tender. Depending on the size of the potatoes it may take 10-13 minutes. 

Once the asparagus and potatoes have cooked remove them from the boiling water and let them cool slightly. Cut the potatoes in quarters. Place the asparagus and potatoes in a bowl and season with salt, pepper, and a tablespoon of olive oil. 

2. For the salmon preheat the oven to 350 degrees. Line a baking sheet with foil or parchment. Season the salmon with salt and pepper.  Bake in the oven for 15-20 minutes depending on your preference of temperature for the salmon. 

3. While the salmon is cooking prepare the honey lemon dill dressing. Whisk together in a bowl the honey, lemon juice, and olive oil. Add a touch of salt and pepper and whisk until it is well blended. Once the salmon has cooked place cut it into portions and place it on a platter with the asparagus and potatoes. Drizzle the honey lemon dill dressing over the salmon and enjoy. 


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