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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 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 211kcal


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
  • 1-2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar skip for Keto, Low-Carb Diets
  • 1/2 tabpespoons milk


  • Preheat the oven to 350°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 (1/2 cup sour cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 cup fresh dill, lemon zest and juice, 1/4 tsp salt and 1/2 tsp 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