Almond-Crusted Salmon with Lemon-Dill Sauce
Pan-seared salmon with a crispy almond crust, served with a bright lemon-dill sauce and roasted broccoli. This american-inspired keto ready in about 30 minutes pairs salmon fillets, almond flour, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1/2 cup almond flour
- 2 tbsp avocado oil
- 1, zested and juiced lemon
- 2 tbsp, fresh dill
- 1/4 cup heavy cream
- 2 cups broccoli florets
- 3/4 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Pat salmon dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Press 1/4 cup almond flour evenly onto both sides of each fillet.
- Step 2: Heat avocado oil in an oven-safe skillet over medium-high heat until smoking. Add salmon, crust-side down, and sear for 3 minutes until golden. Flip and transfer skillet to oven; roast for 8-10 minutes until salmon reaches 125°F internally.
- Step 3: While salmon cooks, toss broccoli with 1/2 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast on a separate sheet pan for 15 minutes until tender-crisp. In the same skillet, whisk lemon zest, juice, heavy cream, dill, and remaining 1/4 tsp salt. Simmer for 3 minutes until sauce thickens slightly, then remove from heat.
Frequently asked questions
How long does Almond-Crusted Salmon with Lemon-Dill Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Almond-Crusted Salmon with Lemon-Dill Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Almond-Crusted Salmon with Lemon-Dill Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Almond-Crusted Salmon with Lemon-Dill Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Almond-Crusted Salmon with Lemon-Dill Sauce?
American keto like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for date night and it wowed my date. The lemon-dill sauce was bright and balanced—Keto perfection!
- ★★★★★
The almond crust was perfectly crisp without overpowering the salmon. My husband even asked for seconds!
- ★★★★☆
Flavorful, but the sauce needed more dill. Still, the salmon stayed moist and the almond crust was a hit.
