Baked Salmon topped with dill sauce, asparagus and cherry tomatoes on a vine, served on a white plate.

Baked Salmon with Dill Sauce (Keto, Low-Carb)

  • Author: Veronika's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Category: Main Course
  • Cuisine: American


Baked Salmon with Dill Sauce, asparagus and tomatoes is a great healthy 30-minute dinner recipe! Plus, it’s Keto and Low-Carb diet approved!



Ingredients for Baked Salmon with Vegetables:

  • 4 salmon fillets
  • 3 cups cherry tomatoes
  • 1 bunch asparagus
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • salt, pepper to taste

Ingredients for Dill Sauce:

  • 1/2 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh dill, chopped
  • lemon zest, from 1 lemon
  • 12 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar (skip for Keto, Low-Carb Diets)
  • 1/2 tabpespoons milk


  1. Preheat the oven to 400°F, place a parchment paper or a baking mat on a baking sheet and set aside.
  2. Rinse and pat dry the salmon and place on a baking pan. Season with salt and pepper and top with sliced lemon.
  3. Rinse and pat dry vegetables of your choice and also place them on a baking pan, next to the salmon. I like to use cherry tomatoes and asparagus. Drizzle over olive oil.
  4. Bake at 350°F for about 20-22 minutes. The internal temperature of cooked salmon should be at least 145°F.
  5. While the salmon is baking with vegetables, we can start to work on the sauce.
  6. In a small mixing bowl, mix all the sauce ingredients together, except the milk (sour cream, Dijon mustard, garlic powder, fresh dill, lemon zest and juice salt and sugar).
  7. Gradually add milk to get the desired consistency.


  • Serving Size: 1
  • Calories: 211
  • Sugar: 8.8
  • Sodium: 220
  • Fat: 10.2
  • Saturated Fat: 5.4
  • Carbohydrates: 21.4
  • Fiber: 3.3
  • Protein: 12.9
  • Cholesterol: 33.2

Keywords: salmon with dill sauce