Whole Atlantic Salmon with Aioli
Prep Time 5 Min
This Whole Atlantic Salmon with Aioli makes for an easy weeknight family dinner or even a shareable brunch platter. Slow-bake your salmon at a low temperature to keep your fish perfectly moist.
INGREDIENTS
1 Skin-On Whole Atlantic Salmon
Extra Virgin Olive Oil
WFF Pink Himalayan Salt
Fresh Dill and Coarse Salt, to garnish
Aioli
4 cloves garlic (or to taste), peeled
Salt
2 egg yolks, lightly beaten, at room temperature1 cup olive oil
1 teaspoon Dijon mustard
1½ cup light olive oil
1 Tbsp. water
½ teaspoon Lemon zest
1 teaspoon Lemon juice
LET'S GET COOKING!
Preheat oven to 200 °F. Fill a baking pan halfway with water and place on the lowest level rack of the oven.
Oil a large sheet pan, place salmon filets and brush with olive oil. Season with salt and pepper. Bake for 30-40 minutes. Fish should be opaque in color and internal temperature reaches 130 °F.
Dill Aioli: Place garlic and salt in a mortar and pound until it forms a smooth paste. Place egg yolks with mustard and lemon juice in a bowl. Beat egg yolks and slowly whisk in the olive oil in a thin and slow stream. Add water as it begins to thicken and continue to add the rest of oil in stream. Add lemon zest and adjust salt level, if needed. 3. Serve salmon with aioli and chopped dill on the side.