Pan-Seared Salmon with Avocado Dill Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

A rich, keto-friendly salmon dish topped with a creamy avocado dill sauce that balances healthy fats and vibrant flavors. This Mediterranean-inspired keto recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Serves 4 Mediterranean cuisine 450 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium ripe avocado
2 tbsp, chopped fresh dill
1 tbsp lemon juice
1, minced garlic clove
2 tbsp Greek yogurt
2 tbsp water

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 3: Place salmon fillets skin-side down in the skillet and sear for 4-5 minutes without moving until edges are crispy and golden.
Step 4: Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 125°F for medium-rare.
Step 5: While salmon cooks, in a blender, combine 1 medium ripe avocado, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp Greek yogurt, and 2 tbsp water; blend until smooth and creamy.
Step 6: Serve the salmon immediately topped with 2 tbsp of the avocado dill sauce per fillet.