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!
Servings: 4 people
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