Crisp-Roasted Salmon with Lemon-Dill Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets with a golden crust, served with a vibrant lemon-dill butter sauce and perfectly roasted asparagus. This mediterranean-inspired keto ready in about 30 minutes pairs Salmon fillets, Olive oil, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Season salmon fillets with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 3-4 minutes until golden brown, then flip and cook for 2 minutes.
  2. Step 2: Transfer skillet to oven and bake for 8-10 minutes until salmon is cooked through. Remove salmon and set aside.
  3. Step 3: Place 8 oz trimmed asparagus on a baking sheet and roast in oven (400°F) for 12-15 minutes until crisp-tender and edges are slightly browned.
  4. Step 4: In a small saucepan, melt 3 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tbsp lemon juice and 1 tbsp chopped dill.
  5. Step 5: Serve salmon with asparagus and drizzle with lemon-dill butter sauce.

Frequently asked questions

How long does Crisp-Roasted Salmon with Lemon-Dill Butter 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 Crisp-Roasted Salmon with Lemon-Dill Butter?

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 Crisp-Roasted Salmon with Lemon-Dill Butter?

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 Crisp-Roasted Salmon with Lemon-Dill Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crisp-Roasted Salmon with Lemon-Dill Butter?

Mediterranean 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.

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