So before you write this one off because of the mayo... give it a try. A while back I saw a recipe that included a mayo-based crust along with bread crumbs (can't remember from where to give credit unfortunately!) so I made my own gluten-free, low-carb variation and turns out... it's delicious! This recipe makes one portion.
4-6 ounce wild caught salmon filet
1/4 tsp grass-fed butter
3 cloves garlic- crushed or chopped *** do this first & let the garlic sit, crushed or chopped for 5-10 minutes. The benefits of garlic come from crushing it, to release the substance called allicin (antioxidant, antimicrobial)- this takes time so letting it sit makes sure that this process can happen
2 tablespoons grated parmesan cheese (I’ve used other hard cheeses when I don’t have parm so feel free to experiment with what's in the fridge!)
2 tablespoons avocado oil mayonnaise (oil type is important- avoid vegetable or canola oil, and avo oil has a high smoke point so it can bake at high heat and stay stable)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
½ tsp lemon zest
¼ tsp lemon juice
1. Preheat your oven to 400 degrees & line a baking sheet with parchment paper, foil, or a nonstick mat
2. Salt & pepper both sides of salmon, and place on baking sheet
3. Heat small skillet over medium heat, melt butter and lightly saute garlic until golden
4. Once the garlic has cooked, remove from the heat. Add the rest of your ingredients to a bowl and mix in cooled garlic
5. Spread mixture over salmon filet and bake for 10-12 min- this can vary depending on how well-done you like it, how thick the piece is, your oven, etc.