Baked Salmon with Herbed Mayo
This recipe comes to you courtesy of my colleague, Jessica Ortega. You'll find her on Facebook as JessBKeto.
I grew up eating this meal at least once a week. I never actually made it until moving out, but I can see why my aunt loved to make it — it’s easy to prep and can feed plenty! For that second reason, it was also a family favorite for dinner parties!
Since this recipe is so simple, it is easy to adjust the ingredients to the size of the salmon fillet you have and also tastes amazing if you add in other veggies like bell pepper or a small amount of bell pepper.
1 lb salmon fillet
1 cup Duke’s mayo
1 cup parsley (fresh or dried)
1 whole lemon
2 tsp Himalayan pink salt
2 tsp ground black pepper
2 tsp garlic powder
Preheat oven to 400°F.
Line a 13 x 9 inch pan or dish with aluminum foil. A deeper dish works best.
Cut lemon in half and use one half to cut 1/4 inch whole lemon slices. Set other half aside.
Line pan with lemon slices. These will be placed underneath the salmon.
Pat salmon dry on both sides and then place atop lemon slices.
In a mixing bowl, combine mayo, parsley, pink salt, pepper, and garlic powder together.
Squeeze the other half of the lemon and add about 1 tablespoon of the lemon juice to the mayo mixture.
Spread the mixture evenly over the salmon.
Bake the salmon fillet for about 20 minutes or until the salmon is cooked through.
Serve with a side of cauliflower rice or parmesan roasted radishes!