Lemon-Dill Crusted Salmon with Avocado Salsa
A perfectly seared salmon fillet with a crisp dill-herb crust, served atop a fresh avocado salsa for a low-carb, high-protein keto dinner that bursts with bright flavors. This seafood-inspired seafood (keto, low-carb) ready in about 27 minutes blends salmon fillets, medium avocado, red onion 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
- 6 oz salmon fillets
- 1/2 medium avocado
- 1/4 cup red onion
- 2 tbsp fresh dill
- 1/2 lemon
- 1 tbsp olive oil
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chives
Instructions
- Step 1: Pat 6 oz salmon fillets dry with paper towels, then season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Finely chop 1/4 cup red onion and 2 tbsp fresh dill, then dice 1/2 medium avocado and squeeze 1/2 lemon over them. Stir gently until combined, then set aside.
- Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 4 minutes until golden brown and crispy.
- Step 4: Flip salmon, add 1 minced garlic clove to the skillet, and cook for 3-4 minutes more until the salmon is opaque and flakes easily with a fork.
- Step 5: Remove salmon from skillet, spoon 1/4 cup avocado salsa onto each plate, and top with salmon. Garnish with 1 tbsp chopped chives and a lemon wedge.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Crusted Salmon with Avocado Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Dill Crusted 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 Crusted 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 Crusted 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 Crusted Salmon with Avocado Salsa keto?
Yes — this recipe is tagged keto, 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
