For the Salmon
4 salmon steaks, each 1 inch thick
2 tablespoons The Sacred olive Butter Olive Oil
salt and pepper to taste
pinch of dill
About 15 minutes before dinner, rub the salmon steaks with Butter Olive Oil. Preheat the oven to 350. Sprinkle salt and pepper and a pinch of dried dill on each piece of salmon and place in an oven safe dish. While the salmon is resting, make the Lemon and Dill Aioli and refrigerate. Once the oven is preheated, bake the salmon for 10-15 minutes. Check frequently.
Place the salmon on a serving platter and top with a dollop of Lemon and Dill Aioli
For the Lemon and Dill Aioli
2 garlic cloves, minced
1/4 teaspoon The Sacred Olive Himalayan Pink Salt
1/2 cup of mayonnaise
2 tablespoons The Sacred Olive Lemon Olive Oil
1 tablespoon The Sacred Olive Sicilian Lemon Balsamic Vinegar
1/2 teaspoon dried dill
Mix all the ingredients together in a small bowl using a whisk, best if prepared and refrigerated at least 30 minutes before serving. Aioli can be made the day ahead and will keep 3-5 days in the refrigerator.