Oven-Roasted Salmon with Lemon-Dill Aioli
Juicy salmon fillets oven-roasted and topped with a tangy lemon-dill aioli, perfect for a quick keto dinner. This mediterranean-inspired seafood (keto, low carb) ready in about 20 minutes blends (6 oz each) salmon fillets, salt, black pepper 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 380 calories and feeds 4, 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
- 4 pieces (6 oz each) salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/3 cup mayonnaise
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 1 clove, minced garlic clove
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place 4 salmon fillets skin side down. Drizzle 2 tbsp olive oil over the fillets and season with 1 tsp salt and 1/2 tsp black pepper evenly.
- Step 2: Roast salmon in the oven for 12-15 minutes until the flesh flakes easily with a fork but remains moist.
- Step 3: Meanwhile, in a small bowl, whisk together 1/3 cup mayonnaise, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp chopped fresh dill, and 1 minced garlic clove until smooth and fragrant.
- Step 4: Serve the roasted salmon topped with a generous dollop of the lemon-dill aioli for a bright, creamy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Salmon with Lemon-Dill Aioli take to make?
Total time is about 20 minutes (5 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 Oven-Roasted Salmon with Lemon-Dill Aioli?
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 Oven-Roasted Salmon with Lemon-Dill 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 Lemon-Dill 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 Lemon-Dill 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.
