Lemon-Dill Salmon with Avocado Cucumber Salad

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

Pan-seared salmon fillets with a zesty lemon-dill glaze, served with a refreshing avocado and cucumber salad for a light yet luxurious keto meal. This american-inspired keto (low carb) ready in about 20 minutes pairs Salmon fillets, Avocado, Cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 10 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry and season both sides with 1/8 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering, then add salmon skin-side down (if skin-on) and cook for 4-5 minutes until skin is golden and crisp. Flip and cook for another 3-4 minutes until fish flakes easily with a fork.
  2. Step 2: While salmon cooks, whisk together 1 tbsp olive oil, lemon juice, lemon zest, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Set aside for the sauce.
  3. Step 3: In a medium bowl, combine diced avocado, diced cucumber, fresh dill, and 1 tbsp lemon juice. Gently toss until evenly coated. Serve salmon with the lemon-dill sauce drizzled on top and the avocado salad on the side.

Frequently asked questions

How long does Lemon-Dill Salmon with Avocado Cucumber Salad take to make?

Total time is about 20 minutes (10 min prep + 10 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 Salmon with Avocado Cucumber Salad?

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 Salmon with Avocado Cucumber Salad?

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 Salmon with Avocado Cucumber Salad 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 Lemon-Dill Salmon with Avocado Cucumber Salad 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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