Creamy Avocado-Dill Salmon with Lemon-Herb Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A luxurious, high-protein keto dinner featuring perfectly seared salmon smothered in a rich avocado-dill sauce with a bright lemon-herb finish. Ready in under 20 minutes. This mediterranean-inspired keto (keto, high protein) ready in about 25 minutes pairs (6 oz each), skin-on salmon fillets, medium, pitted and diced avocado, full-fat plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 542 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 (6 oz each), skin-on salmon fillets
• 1 medium, pitted and diced avocado
• 3 tbsp full-fat plain Greek yogurt
• 2 tbsp finely chopped fresh dill
• 1, zest and 2 tbsp juice lemon
• 2 tbsp unsalted butter
• 1 clove, minced garlic
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat salmon fillets dry with paper towels, then season both sides evenly with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering (about 1 minute). Place salmon skin-side down in the skillet and cook undisturbed for 4-5 minutes until skin is golden and crispy.
2. Step 2: Flip salmon and cook for 3-4 minutes more until the internal temperature reaches 125°F and the flesh is just opaque in the thickest part. Transfer to a plate and tent loosely with foil.
3. Step 3: While salmon cooks, melt 2 tbsp unsalted butter in the same skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant but not browned. Stir in 3 tbsp Greek yogurt, 2 tbsp fresh dill, 2 tbsp lemon juice, and 1 tbsp lemon zest, cooking for 1 minute until heated through and slightly thickened.
4. Step 4: Add 1 diced avocado to the skillet mixture and gently fold until the avocado is evenly distributed and the sauce has a creamy, slightly chunky texture (do not overmix). Remove from heat.
5. Step 5: Place salmon fillets on plates, spoon the avocado-herb sauce generously over each piece, and serve immediately while hot.