delicious baked salmon

Warning:  If you have an aversion to mayonnaise, read no further.  I always use light mayo to cut the fat and calories, even though I know it's isn't totally pure in it's ingredients.  I rarely use mayo at all, but I used it for my salmon, so there you go.

Salmon is unbelievably good for you.  It does amazing things for your heart and is one of the best sources of omega-3's that you can get.  If you want to read just how good it is, I found a great article here.  Check it out.  Now, let's get down to business.

This is a super quick and easy way to get delicious salmon that I think even fish-haters would enjoy.  It is so so good.  I got the recipe several years ago from a couple of friends, who happened to be brothers, that were avid fishermen.  So I trusted them with my salmon.  They knew what they were doing!

Creamy Baked Salmon

serves 3

1 lb. fresh salmon (I used atlantic)

1 lemon, sliced in half

1 1/2 tablespoons light mayonnaise

salt + freshly ground pepper

Drizzle your pan with just a touch of olive oil.

Place the salmon skin side down in the pan, like this:

Squeeze half of your lemon all over the salmon and let it sit for 10-15 minutes.

Sprinkle with salt (I like Kosher) and freshly ground pepper.

Spread mayo all over the top, like this:

(yes, I switched to a pie plate, sorry for the inconsistency)

Now just pop in the oven at 400 degrees for about 15 minutes, or until it's light pink and flaky.

Squeeze on the rest of your lemon and voila!

Creamy salmon goodness.  By using light mayo, you're only adding about 15 calories per serving.  With butter, you'd be adding closer to 50-100.  And trust me, this is good.  (And if you're worried, it really tastes nothing like mayonnaise - my husband complimented the "sauce", so you don't even have to tell people what it is).  

Serve this up with some steamed asparagus and some oven fries and you've got a quick, healthy, delicious dinner.  Enjoy!