• 2 personal sized pieces of salmon, skinless
  • Sea salt and black pepper
  • 1 cup of sugar free mayo
  • 2 tbsp of capers, drained and roughly chopped
  • 2 garlic cloves, minced
  • 1 tbsp freeze-dried dill
  • ½ a lemon, juiced
  • Salt and pepper to taste


  1. Preheat oven to 450ºF and line a baking sheet with parchment.
  2. Season salmon generously with salt and pepper and bake for 10 minutes.
  3. Meanwhile, make the sauce. In a small bowl, whisk together, mayo, capers, garlic, dill, lemon juice, salt and pepper.
  4. Serve salmon with a generous amount of caper dill mayo, alongside roasted sweet potatoes and asparagus.


Caper dill mayo tastes best the next day, and even better weeks later. Save any leftovers for the next time you have salmon. Mayo will last up to 3 months.

Recipe by: Shaunna Leinster – Culinary Nutritionist