Herb-Seasoned Salmon with Lemon-Dill Sauce
Pan-seared salmon with a bright, herby sauce made from fresh dill and lemon, served with roasted asparagus. This mediterranean-inspired keto (low-carb) ready in about 28 minutes blends salmon fillets, olive oil, fresh dill 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 450 calories and feeds 1, 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
- 6 oz salmon fillets
- 1 tbsp olive oil
- 2 tsp fresh dill
- 1/2 lemon
- 2 tbsp heavy cream
- 8 oz asparagus
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon dry, then season with 1/4 tsp kosher salt and 1/8 tsp black pepper on both sides.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook for 5-6 minutes until skin is crisp, then flip and cook for 3 more minutes until just opaque.
- Step 3: While salmon cooks, trim asparagus ends and toss with 1/2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Roast at 400°F for 12 minutes until tender-crisp.
- Step 4: Squeeze 1/2 lemon over salmon, then remove from heat. Stir 2 tsp fresh dill into 2 tbsp heavy cream and spoon over salmon.
- Step 5: Plate salmon with roasted asparagus, drizzle with reserved pan juices, and garnish with remaining dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Seasoned Salmon with Lemon-Dill Sauce take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Herb-Seasoned Salmon with Lemon-Dill Sauce?
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 Herb-Seasoned 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 Herb-Seasoned Salmon with Lemon-Dill Sauce 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 Herb-Seasoned 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
