Ingredients

1.5 pounds wild salmon skinned and cut into 4 portions

1 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

3/4 teaspoon salt

2 tablespoons organic or home made mayonnaise

2 teaspoons gluten free whole-grain mustard

1/2 teaspoon ground pepper

Directions

1 Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.

2 Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef’s knife or a fork. Combine the garlic and salt with the garlic paste in a small bowl with mayonnaise, mustard and 1/2 teaspoon pepper. Spread the mixture on top of the fish.

3 Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.