Lemon-Dill Baked Salmon with Herb Sauce

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

Flaky salmon fillets baked with lemon slices and finished with a bright dill sauce for a simple keto dinner. This american-inspired seafood (keto) ready in about 25 minutes pairs salmon fillet, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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.

★ 4.6 (14 ratings) Prep: 10 min Cook: 15 min Serves 2 American cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place salmon fillets on a lined baking sheet, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
  2. Step 2: Arrange lemon slices on top of the salmon and bake for 12-15 minutes until salmon is opaque and flakes easily with a fork.
  3. Step 3: While salmon bakes, mix 1/4 cup fresh dill, 1/4 cup full-fat sour cream, 1 tablespoon lemon juice, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl.
  4. Step 4: Once salmon is done, remove from oven and let rest for 2 minutes. Drizzle the lemon-dill sauce over the salmon and serve immediately.

Frequently asked questions

How long does Lemon-Dill Baked Salmon with Herb Sauce 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 Lemon-Dill Baked Salmon with Herb 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 Lemon-Dill Baked Salmon with Herb 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 Lemon-Dill Baked Salmon with Herb Sauce 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 Herb Sauce keto?

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

What others are saying

Related recipes