Roasted Salmon Smothered in Mayonnaise
This 15-minute low carb recipe adds a tangy, creamy topping to the roasted salmon and is served with a salsa macha for those who want to add heat and crunch.
Servings: 4
Calories: 249kcal
Equipment
- Spatula
- Parchment paper or aluminum foil
Ingredients
- 24-30 ounces salmon cut into 4 6-ounce filets
- salt and pepper to taste
- ½ cup mayonnaise
- 1 lemon sliced
- 3-4 teaspoons salsa macha optional
Instructions
- Preheat oven to 400 F.Trim the thin parts of the salmon and set aside for future use. You want the filets to be the same thickness so they roast to completion at the same time.Cut the salmon crosswise into 4 equal-thick filets. You don't need to cut all the way through the skin, as it is easier to move the filets to the baking sheet in one piece.24-30 ounces salmon
- Place the filets on a foil-lined baking sheet and spread the mayonnaise over the top of the salmon filets. Top with the lemon slices.Roast at 400 F for 10 minutes (if your salmon is thin, it will only take 5-7 minutes).1/2 cup mayonnaise, 1 lemon
- Turn the oven to broil and move the rack up, allowing about 6 inches between broiler and salmon. Broil for 5 minutes or until salmon flakes easily and the mayonnaise is golden.
- Let salmon rest for 5 minutes and serve with a side of spicy salsa macha3-4 teaspoons salsa macha, salt and pepper
Notes
Salsa macha is similar to the popular chile crisp. Feel free to use chile crisp instead for a similar taste and texture.
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Nutrition
Calories: 249kcal | Carbohydrates: 3g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 77mg | Potassium: 871mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 2mg