Dill-Cream Baked Salmon with Lemon-Dill Sauce

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

Flaky salmon fillets topped with a tangy dill-cream sauce, served with roasted asparagus for a restaurant-quality meal in 20 minutes. This american-inspired seafood (low carb) ready in about 22 minutes pairs Salmon fillets, Heavy cream, Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 1 bunch trimmed asparagus on a baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/2 tsp garlic powder, 1/4 tsp salt, and a pinch of black pepper. Toss to coat evenly.
  2. Step 2: Pat salmon fillets dry, then season skin-side with 1/4 tsp salt and a pinch of black pepper. Place skin-side down on the asparagus. Bake for 12-14 minutes until salmon is opaque in the center and easily flakes with a fork.
  3. Step 3: While salmon bakes, whisk 3 tbsp heavy cream, 2 tbsp chopped fresh dill, zest and juice of 1 lemon, and a pinch of salt in a small bowl until smooth. Remove salmon from oven, spoon sauce over each fillet, and garnish with extra dill and lemon zest.

Frequently asked questions

How long does Dill-Cream Baked Salmon with Lemon-Dill Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 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 Dill-Cream Baked Salmon with Lemon-Dill Sauce?

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 Dill-Cream Baked Salmon with Lemon-Dill Sauce?

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 Dill-Cream Baked Salmon with Lemon-Dill Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Dill-Cream Baked Salmon with Lemon-Dill Sauce low carb?

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

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