Oven-Roasted Salmon with Dill and Lemon Aioli

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

Moist salmon fillets roasted with fresh dill and served with a zesty lemon aioli, perfect for a simple keto seafood dinner. This mediterranean-inspired seafood (keto, low carb) ready in about 25 minutes pairs salmon fillets, salt, black pepper 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down. Drizzle 2 tbsp olive oil over each fillet and season with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh dill.
  2. Step 2: Roast salmon in the oven for 12-15 minutes until the flesh flakes easily with a fork and is opaque.
  3. Step 3: While salmon roasts, combine 1/3 cup mayonnaise, 1 tbsp lemon juice, 1/4 tsp garlic powder, and 1 tsp lemon zest in a small bowl. Mix until smooth to create lemon aioli.
  4. Step 4: Serve the salmon fillets warm with a dollop of lemon aioli on top or on the side.

Frequently asked questions

How long does Oven-Roasted Salmon with Dill and Lemon Aioli 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 Oven-Roasted Salmon with Dill and Lemon Aioli?

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 Oven-Roasted Salmon with Dill and Lemon Aioli?

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 Oven-Roasted Salmon with Dill and Lemon Aioli 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 Oven-Roasted Salmon with Dill and Lemon Aioli 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.

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