Crispy Lemon-Dill Salmon with Avocado Cream

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

A perfectly seared salmon fillet topped with a vibrant avocado cream sauce, bursting with fresh dill and lemon flavor. This keto-friendly dish cooks and requires just five ingredients. This mediterranean-inspired seafood (keto, high-protein) ready in about 25 minutes pairs salmon fillets, extra virgin olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, 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.

Prep: 10 min Cook: 15 min Serves 1 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 oz salmon fillets dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering but not smoking.
  2. Step 2: Place salmon skin-side down in the skillet and cook undisturbed for 4 minutes until the skin is golden and crisp, then flip and cook for 3 more minutes until the internal temperature reaches 125°F and the flesh is just opaque.
  3. Step 3: Squeeze 1/2 lemon over the cooked salmon and remove from heat. While salmon rests, mash 1/2 avocado with 1 tbsp fresh dill and 1 tsp unsalted butter in a small bowl until smooth and creamy, adding a splash of lemon juice to thin if needed.
  4. Step 4: Drizzle the avocado cream sauce over the salmon, ensuring each piece is coated, and garnish with additional dill sprigs. Serve immediately while hot.

Frequently asked questions

How long does Crispy Lemon-Dill Salmon with Avocado Cream take to make?

Total time is about 25 minutes (10 min prep + 15 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 Crispy Lemon-Dill Salmon with Avocado Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.

Can I substitute ingredients in Crispy Lemon-Dill Salmon with Avocado Cream?

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 Salmon with Avocado Cream for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Salmon with Avocado Cream keto?

Yes — this recipe is tagged keto, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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