Pan-Seared Salmon with Dill-Parsley Sauce
Flaky salmon fillets seared to perfection and topped with a creamy dill-parsley sauce that complements the fish without overpowering it. This american-inspired keto (low-carb) ready in about 18 minutes blends salmon fillets, avocado oil, fresh dill 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 480 calories and feeds 1, 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
- 5 oz salmon fillets
- 1 tbsp avocado oil
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1/2 tsp lemon zest
- 2 tbsp full-fat coconut milk
- 1/2 tbsp unsalted butter
Instructions
- Step 1: Pat salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides.
- Step 2: Heat 1 tbsp avocado oil in a nonstick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook undisturbed for 4 minutes until skin is crisp and golden.
- Step 3: Flip salmon and cook for 3-4 minutes more until just opaque in the center. Transfer to a plate and keep warm.
- Step 4: Reduce heat to medium, add 1 tbsp fresh dill, 1 tbsp fresh parsley, 1/2 tsp lemon zest, and 2 tbsp full-fat coconut milk to the skillet. Simmer for 2 minutes, then swirl in 1/2 tbsp butter until sauce emulsifies and thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Dill-Parsley Sauce take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Dill-Parsley Sauce?
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 Pan-Seared Salmon with Dill-Parsley Sauce?
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 Pan-Seared Salmon with Dill-Parsley Sauce for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Pan-Seared Salmon with Dill-Parsley Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this pan-seared are incredible.
