Baked Salmon Spread with Pickles
Salmon provides protein and omega-3 fats, while mayonnaise adds richness and satiety. Pickles, red onion, and dill balance the savory roasted fish with a bright, tangy bite.
Place the salmon steak (470 g) on foil and season with pepper mix (2 g). Wrap it tightly and bake at 180°C for 30–35 minutes, until opaque and easy to flake.
Remove the fish from the oven and cool it to room temperature for about 20 minutes. Remove the skin and bones, then flake the flesh with a fork.
Finely dice the sugar-free pickled cucumbers (50 g) and red onion (40 g), and chop the dill (10 g); allow about 5 minutes for this prep. Add them to the salmon with sugar-free mayonnaise (75 g) and sea salt (2 g); mix for about 3 minutes and adjust the salt if needed.
Choose pickles and mayonnaise with no added sugar.
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