Lemon-Dill Baked Salmon with Avocado Salsa
Perfectly seared salmon fillets with bright lemon-dill seasoning, served atop a fresh avocado salsa for a protein-packed, keto-friendly dinner that cooks in under 20 minutes. This mediterranean-inspired seafood (keto, high-protein) ready in about 25 minutes blends (6 oz each) salmon fillets, olive oil, lemon 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 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 each) salmon fillets
- 1 tbsp olive oil
- 1 lemon
- 1 tbsp fresh dill
- 1 clove garlic
- 1 avocado
- 2 tbsp red onion
- 1 tbsp fresh cilantro
- 1/2 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Pat the salmon fillets dry with paper towels, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest.
- Step 3: Place the salmon on the baking sheet, skin-side down, and drizzle with 1 tbsp olive oil, then top with 1 minced garlic clove and 1 tbsp fresh dill.
- Step 4: Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
- Step 5: While the salmon bakes, dice 1 avocado, finely chop 2 tbsp red onion, and combine with 1 tbsp chopped cilantro, 1/2 lime juiced, and a pinch of salt in a small bowl to form the avocado salsa.
- Step 6: Remove the salmon from the oven, let it rest for 2 minutes, and serve immediately with the avocado salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 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 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 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 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 Lemon-Dill Baked Salmon with Avocado Salsa 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.
What others are saying
- ★★★★★
Absolutely wonderful.
