Lemon Dill Mustard Salmon
- 4 Salmon Filets
- 4 Tablespoon FRENCH PANTRY Lemon Dill Aioli
- 4 teaspoon FRENCH PANTRY Herbs de Provence Mustard
- FRENCH PANTRY Timut Pepper
- FRENCH PANTRY Sel Gris Salt
Preheat oven to 400°F degrees and place the Flexipan Deep Flexiflat Tray on a Medium or Large Perforated Baking Sheet and set aside.
In a small bowl, mix together the aioli and mustard and set aside.
Rinse and pat dry the Salmon filets and place on the Deep Flexiflat. Do a couple of grinds of the Timut pepper and the Sel Gris Salt on each of the filets. Using the silicone pastry brush, spread the aioli/mustard mixture onto each one.
Place on the top rack of the oven and cook for about 15-25 minutes or until desired doneness. Time will depend on the thickness of the salmon filets you are using.