Crispy Lemon-Dill Baked Salmon with Avocado Salsa
A perfectly seared salmon fillet topped with a vibrant lemon-dill sauce and served with a fresh, creamy avocado salsa, all crafted for a quick keto-friendly dinner. This american-inspired keto (keto, low-carb) ready in about 25 minutes blends (6 oz) salmon fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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) salmon fillets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon
- 2 tbsp fresh dill
- 1/2 medium avocado
- 1/4 small red onion
- 1 lime
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 2 (6 oz) salmon fillets skin-side down on a parchment-lined baking sheet. Brush with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
- Step 2: While salmon bakes, prepare lemon-dill sauce: in a small bowl, combine 1 tbsp lemon zest (from the lemon), 1 tbsp lemon juice, 2 tbsp fresh dill, and 1 tbsp olive oil. Mix until well combined.
- Step 3: For avocado salsa: in a separate bowl, gently mix 1/2 diced avocado, 1/4 finely diced red onion, and 1 tbsp lime juice (from the lime) until just combined.
- Step 4: Remove salmon from oven and rest for 2 minutes. Drizzle lemon-dill sauce over salmon, then serve immediately with avocado salsa on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Lemon-Dill Baked Salmon with Avocado Salsa take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crispy Lemon-Dill Baked Salmon with Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crispy Lemon-Dill Baked Salmon with Avocado Salsa?
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 Crispy Lemon-Dill Baked Salmon with Avocado Salsa 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.
Is Crispy Lemon-Dill Baked Salmon with Avocado Salsa keto?
Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
