Baked Salmon With Caper Dill Mayo

Ingredients

• 2 personal sized pieces of salmon, skinless
• Sea salt and black pepper
• 1 cup of sugar free mayo
• 2 tbsp of capers, drained and roughly chopped
• 2 garlic cloves, minced
• 1 tbsp freeze-dried dill
• ½ a lemon, juiced
• Salt and pepper to taste

Preparation

1. Preheat oven to 450ºF and line a baking sheet with parchment.
2. Season salmon generously with salt and pepper and bake for 10 minutes.
3. Meanwhile, make the sauce. In a small bowl, whisk together, mayo, capers, garlic, dill, lemon juice, salt and pepper.
4. Serve salmon with a generous amount of caper dill mayo, alongside roasted sweet potatoes and asparagus.

Tip: Caper dill mayo tastes best the next day, and even better weeks later. Save any leftovers for the next time you have salmon. Mayo will last up to 3 months.

Recipe by: Shaunna Leinster – Culinary Nutritionist

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