Sheet Pan Dill-Salmon with Lemon-Garlic Butter
Flaky salmon fillets roasted with fresh dill and lemon, finished with a garlic butter sauce that elevates this simple weeknight meal. This American-inspired keto recipe (low-carb), ready in about 30 minutes, pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 6 oz salmon fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp fresh dill
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp butter
- 2 cloves garlic
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 6 oz salmon fillets skin-side down on a parchment-lined sheet pan. Drizzle with 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp chopped fresh dill. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
- Step 3: While salmon roasts, melt 1 tbsp butter in a small skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to brown the garlic.
Frequently asked questions
How long does Sheet Pan Dill-Salmon with Lemon-Garlic Butter take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Dill-Salmon with Lemon-Garlic Butter?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sheet Pan Dill-Salmon with Lemon-Garlic Butter?
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 Sheet Pan Dill-Salmon with Lemon-Garlic Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sheet Pan Dill-Salmon with Lemon-Garlic Butter 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
