Baked Salmon with Dill Sauce (Keto, Low-Carb)
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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 211kcal
Author: Veronika's Kitchen
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:
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ cup fresh dill, chopped
- lemon zest, from 1 lemon
- 1-2 tablespoons lemon juice
- ¼ teaspoon salt
- ½ teaspoon granulated sugar (skip for Keto, Low-Carb Diets)
- ½ tabpespoons milk
Preheat the oven to 400°F, place a parchment paper or a baking mat on a baking sheet and set aside.
Rinse and pat dry the salmon and place on a baking pan. Season with salt and pepper and top with sliced lemon.
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.
Bake at 350°F for about 20-22 minutes. The internal temperature of cooked salmon should be at least 145°F.
While the salmon is baking with vegetables, we can start to work on the sauce.
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).
Gradually add milk to get the desired consistency.
Serving: 1g | Calories: 211kcal | Carbohydrates: 21.4g | Protein: 12.9g | Fat: 10.2g | Saturated Fat: 5.4g | Cholesterol: 33.2mg | Sodium: 220mg | Fiber: 3.3g | Sugar: 8.8g | Vitamin A: 550IU | Vitamin C: 103.1mg | Calcium: 120mg | Iron: 1.6mg