Dijon Dill Salmon

~serves 2, Paleo, dairy free & gluten free

- 2 wild caught salmon fillets (skin on)

- 1 TBS dijon mustard

- 2 TBS lemon juice

- 1 teaspoon dried dill weed

     Preheat the oven to 360 degrees.

     Mix the mustard, lemon juice and dill to form a sauce (add more mustard if it is too runny to stick).

     Bake the salmon in a shallow casserole dish with a few splashed of lemon juice for 10 minutes (cover the casserole dish with a lid or aluminum foil).

     Then spread the sauce over the salmon and bake for an additional 10 minutes.

*This salmon dish is great served with roasted asparagus or broccoli and rice or quinoa.