Crisp-Skin Salmon with Lemon-Dill Cream Sauce

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Perfectly seared salmon fillets with a golden crust, topped with a rich, herb-infused sauce that melts into the fish. This keto-friendly dish is and packed with omega-3s. This Mediterranean-inspired seafood recipe (keto), ready in about 22 minutes, pairs salmon fillets, avocado oil, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, 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: 12 min Serves 1 Mediterranean cuisine 450 cal/serving

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Ingredients

6 oz (1 fillet, skin-on) salmon fillets
2 tbsp avocado oil
1/4 cup heavy cream
1 tsp dill weed
1 tsp lemon zest
1/2 tsp garlic powder
1 cup, trimmed asparagus
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat salmon skin dry with paper towels, then season both sides evenly with 1/4 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp avocado oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Cook undisturbed for 5-6 minutes until skin is golden and crisp.
Step 3: Flip salmon and cook 3-4 minutes more until fish flakes easily at the thickest part. Remove salmon from pan and set aside.
Step 4: Add remaining 1 tbsp avocado oil to the skillet, then stir in heavy cream, dill weed, lemon zest, and garlic powder. Simmer gently for 2 minutes until sauce thickens slightly and coats the back of a spoon, then pour over salmon.