Prep and cook time:  30 minutes     Serves 6-10

For salmon:
side of wild salmon
sea salt

For aioli:
2     tablespoons olive oil
½    cup packed basil leaves
1     teaspoon lemon juice
1     medium clove garlic, pressed
1     pinch of sea salt
1     cup mayonnaise (look for mayo made with organic eggs and extra virgin olive oil)

Preheat oven to 425 degrees. Use the roast setting if your oven has one. Place the 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 due to the size of your fish.

In 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 sides. Adjust seasonings to your liking. Put the mayo in a small bowl. Add the basil mixture to the mayo and stir well to mix.

Serve warm or at room temperature accompanied by basil aioli.

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