Ingredients:

For salmon:

Side of wild salmon

Sea salt

For Aioli:

2 TB olive oil

1/2 cup packed basil leaves

1 tsp lemon juice

1 medium clove garlic, pressed

Pinch of sea salt

1 cup mayonnaise or vegannaise (if homemade mayo, organic eggs and extra virgin olive oil)

Directions:

Preheat oven to 425 degrees. Use the roast setting if your oven has one. 

Make aioli: In the jar or a blender or small food processor, combine the olive oil, basil, lemon juice, garlic, and sea salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife. Adjust seasonings to your liking. Put the mayo in a small bowl. Add the basil mixture, and stir well to mix. 

Place side of salmon on a parchment lined baking sheet. Remove pin bones if necessary. Lightly salt the salmon. 

Bake salmon until cooked to your likeness - approximately 10-15 minutes. Cooking times vary greatly due to the size of your fish. 

Serve warm or at room temperature accompanied by basil aioli. 

Serves 6-10.