Time: 35 minutes | Serves 4

Ingredients:

• 1 Whole Wild Alaskan Sockeye Salmon Fillet (approx. 24 oz), thawed
• 2 Lemons
• 1 bunch Fresh Dill
• 2 tbsp. Olive Oil
• Salt and pepper to taste

Remoulade Sauce:

• 1 cup Mayonnaise
• 1 tbsp. Lemon Juice
• 1 tbsp. Whole Grain Mustard
• 2 tsp. Hot Sauce
• 1 tsp. Cajun Seasoning, such as Farmhouse Kitchen Blackening Spice
• 1 clove Garlic, grated
• 2 tbsp. Green Onion, minced
• 1 tbsp. Parsley, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
2. Finely chop 1 tbsp. dill and leave the remainder whole; set aside. Slice lemons into thin rounds; set aside.
3. Arrange the whole dill in the center of the parchment lined baking sheet in the rough shape of the salmon. Next, lay about three-quarters of the lemon slices on top of the dill.
4. Pat the salmon dry with paper towels, then lay the whole fillet, skin-side down, on top of the lemon and dill. Drizzle with olive oil, then sprinkle with chopped dill and season with salt and pepper. Rub with your hands to coat the top and sides, then top with remaining lemon slices down the center of the salmon. 
5. Roast the salmon for 15-18 minutes or until cooked through. Insert a paring knife in the thickest part and gently pull apart the flesh. If it flakes easily, the salmon is cooked through. Well done salmon will measure 145°F. 
6. While the salmon is roasting, prepare the remoulade sauce. Combine all of the ingredients in a mixing bowl or in a blender or food processor. Blend until well combined and season with salt to taste. Cover and chill until ready to serve.

Serve the whole roasted salmon with a dollop of remoulade sauce.