Perfect Roast Salmon

• For the salmon
• 2 5 to 8-ounce filets of salmon, preferably wild-caught, skin-on, pin bones removed
• 2 teaspoons mayonnaise
• Salt & freshly ground black pepper
• 1/4 teaspoon dill pollen (or dillweed)
• Sauce
• 1 small garlic clove, peeled
• 1/4 teaspoon salt
• 4 to 5 basil leaves
• 1/2 cup Greek yogurt
• Salt to taste
• Lemon juice to taste

1. Preheat oven to 475u0b0 F. Line a sheet pan with foil. DO NOT oil or grease. Place fish skin-side down on the pan. Skim coat with mayonnaise (you may need more or less depending on size of filets-you're looking for a thin coating). Sprinkle with salt and freshly ground pepper and top with dill pollen.
2. Roast for 10 to 12 minutes depending on thickness of filets, until rare.
3. Meanwhile make sauce (can be done in advance and refrigerated): Smash the garlic and salt and basil in a mortar and pestle until you have a rough paste. Add yogurt and season with salt and lemon juice to taste.
4. When fish is done, slip a spatula under the fish to remove from foil, leaving skin behind. Serve with sauce and/or lemon.

salmon, salmon, mayonnaise, salt, dill pollen, sauce, garlic, salt, basil, greek yogurt, salt, lemon juice

Taken from food52.com/recipes/58261-perfect-roast-salmon (may not work)