Pan-Fried Salmon with Creamy Dill Avocado Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender pan-fried salmon fillets topped with a luxurious creamy sauce blending avocado, dill, and tangy Greek yogurt for a keto-friendly seafood dish. This Mediterranean-inspired seafood recipe (keto, low carb), ready in about 22 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 480 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.

Ingredients

• 4 pieces (6 oz each) salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium (about 150g) ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/4 tsp garlic powder

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Instructions

1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin-side down and cook for 5-6 minutes without moving until the skin is crisp. Flip and cook for an additional 3-4 minutes until salmon is cooked through and flakes easily.
3. Step 3: While salmon cooks, blend 1 medium ripe avocado, 1/4 cup Greek yogurt, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1/4 tsp garlic powder in a food processor or blender until smooth and creamy.
4. Step 4: Serve salmon fillets topped with a generous dollop (about 3 tbsp per fillet) of the creamy dill avocado sauce immediately.