Sautéed Salmon with Lemon-Dill Butter

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Flaky salmon fillets topped with a bright lemon-dill butter sauce, paired with roasted broccoli for a nutrient-packed keto meal. This Mediterranean-inspired keto recipe, ready in about 30 minutes, pairs salmon fillets, avocado oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (5 oz each) salmon fillets
• 2 tbsp avocado oil
• 3 tbsp unsalted butter
• 1, zested and juiced (1 tbsp) lemon
• 2 tbsp finely chopped fresh dill
• 2 cups broccoli florets
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 15-18 minutes until tender-crisp and slightly charred.
2. Step 2: Pat salmon dry and season with remaining 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp avocado oil in an oven-safe skillet over medium-high heat.
3. Step 3: Sear salmon skin-side down for 4 minutes until crisp, then flip and cook for 3 more minutes. Transfer skillet to oven and bake for 5 minutes until cooked through.
4. Step 4: While salmon cooks, melt 3 tbsp butter in a small saucepan over medium heat. Add lemon zest and juice, then stir in 2 tbsp fresh dill.
5. Step 5: Remove salmon from skillet, pour lemon-dill butter sauce over top, and serve immediately with roasted broccoli.