Instructions: Preheat the oven to 425F.

Blot the salmon steaks dry with a paper towel. Place on a platter and sprinkle with one tablespoon of the lemon juice.

Combine the potatoes, leeks, onion, carrots, and shallots in a large heavy baking dish. Drizzle with olive oil and stir to blend. Sprinkle with salt and pepper. Bake the vegetables until edges begin to brown, about 30 minutes, stirring at least twice. Remove the pan from the oven, stir the zucchini into the vegetable mixture, and bake 10 minutes longer.

Remove the pan from the oven and sprinkle the vegetables with the remaining lemon juice and 2 tablespoons of the dill, turning the vegetables gently with a spatula to blend. Tuck the salmon steaks into the vegetable mixture, moving the vegetables aside with a spatula. Spoon some of the vegetables on top of the salmon. Return the baking dish to the oven and bake, uncovered, until the salmon is cooked through but still moist, 10 to 12 minutes.

Sprinkle with the remaining 2 tablespoons chopped dill and serve.

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