Ingredients
2
2 servings
- •2 tablespoons lemon juice
- •1 tablespoon ground black pepper
- •1.5 tablespoons mayonnaise
- •1 tablespoon yellow miso paste
- •2 teaspoons Dijon mustard
- •1 pinch cayenne pepper, or to taste
- •2 (8 ounce) center-cut salmon fillets, boned, skin on
- •sea salt to taste
Instructions
- Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
- Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
- Cover salmon with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
- Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Nutritional Facts
Per 2 servings
- Calories: 488
- Carbohydrate: 7g
- Fat: 28g
- Fiber: 1g
- Protein: 50g
- Sugar: 1g
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