Slow Baked Salmon with Dill Aioli

Slow baking produces a velvety, melt-in-your-mouth salmon fillet. When you cook it this way the salmon remains quite pink, so don’t be alarmed when you remove it from the oven and it still looks raw. On the contrary, it will be the most perfectly cooked piece of fish you’ve ever eaten!

Updated at: Thu, 17 Aug 2023 03:13:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories289.6 kcal (14%)

Total Fat27.4 g (39%)

Carbs0.8 g (0%)

Sugars0.2 g (0%)

Protein10.5 g (21%)

Sodium462.8 mg (23%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salmon

168gskin-on salmon fillets

7.5mlavocado oil

0.5lemon

Zest from, large

kosher salt

freshly ground black pepper

Dill Aioli

½ cupmayo

page 24 ), or other primal - approved mayo

2garlic cloves

small, finely minced

0.5lemon

Zest from, large

15mlfresh lemon juice

15mlfresh dill

chopped

1mlkosher salt

1mlblack pepper

freshly ground

Instructions

Step 1

Preheat the oven to 275°F (135°C). Place the salmon fillets in a casserole dish or baking pan. Mix the oil with half the lemon zest and brush over the top of the fish. Sprinkle with salt and pepper. Bake the salmon for 16 to 18 minutes, until you are just able to flake it with a fork.

Step 2

While the salmon is baking, combine the mayo, garlic, lemon zest, lemon juice, dill, salt, and pepper.

Step 3

Serve the salmon with the aioli on the side.