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
- Preheat oven to 450ºF and line a baking sheet with parchment.
- Season salmon generously with salt and pepper and bake for 10 minutes.
- Meanwhile, make the sauce. In a small bowl, whisk together, mayo, capers, garlic, dill, lemon juice, salt and pepper.
- 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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