Pan-Roasted Salmon with Dill and Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets roasted until tender with a vibrant dill-lime glaze that enhances the fish's natural oils without adding sugar. This Mediterranean-inspired keto recipe, ready in about 22 minutes, pairs salmon fillets, olive oil, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 478 calories and feeds 2, 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: 12 min Serves 2 Mediterranean cuisine 478 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon dry, then rub skin with 1/2 tbsp olive oil and sprinkle with garlic powder.
  2. Step 2: Place salmon skin-side down on a parchment-lined baking sheet. Roast for 12 minutes until edges are opaque and flake easily with a fork.
  3. Step 3: While salmon cooks, heat remaining 1/2 tbsp olive oil in a small skillet over medium heat. Add dill and lime juice, simmering for 1 minute until slightly reduced.
  4. Step 4: Remove salmon from oven. Drizzle with dill-lime sauce and dot with butter. Let rest 3 minutes before serving to allow butter to melt into the sauce.

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