Salmon Fillets With Creamy Dill

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.

3. Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

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Nutrient	Quantity
Total fats	183.0966 g
Protein	137.8064 g
Carbohydrates	4.5095 g
Energy	2245.7102 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.1303 g
Water	692.5191 g
Aspartic acid	13.8277 g
Calcium, Ca	196.6822 mg
Lutein + zeaxanthin	1157.31 g
Fiber, total dietary	2.3192 g
Fatty acids, total saturated 22:0	0.2401 g
Carotene, beta	638.478 g
Niacin	53.8858 mg
Fatty acids, total saturated 18:4	0.5644 g
Vitamin A, RAE	154.6002 g
Arginine	8.1291 g
Riboflavin	2.6358 mg
Fatty acids, total polyunsaturated 15:0	0.0174 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	1.9567 g
Glutamic acid	20.1514 g
Sodium, Na	3089.9627 mg
Fatty acids, total saturated 16:1 undifferentiated	3.3236 g
Total lipid (fat)	183.0966 g
Manganese, Mn	0.2739 mg
Fructose	0.0113 g
Proline	4.7907 g
Fatty acids, total saturated 16:0	19.5656 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.0091 g
Choline, total	31.783 mg
Sugars, total	0.4105 g
Serine	5.5043 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	4.2114 g
Fatty acids, total saturated 20:4 undifferentiated	1.8156 g
Vitamin B-6	5.6435 mg
Selenium, Se	257.0098 g
Ash	25.1691 g
Fatty acids, total saturated 18:1 undifferentiated	110.3482 g
Pantothenic acid	11.5883 mg
Phenylalanine	5.3026 g
Copper, Cu	1.8558 mg
Betaine	0.098 mg
Thiamin	1.6068 mg
Retinol	99.0002 g
Methionine	3.9989 g
Iron, Fe	7.0927 mg
Carbohydrate, by difference	4.5095 g
Phosphorus, P	1442.4051 mg
Folate, total	176.5104 g
Tocopherol, gamma	0.2442 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	2.1828 g
Fatty acids, total saturated 22:1 undifferentiated	1.9134 g
Alanine	8.165 g
Cholesterol	488.8408 mg
Valine	7.0049 g
Fatty acids, total saturated 18:2 undifferentiated	14.0614 g
Glycine	6.4788 g
Carotene, alpha	3 g
Glucose (dextrose)	0.019 g
Fatty acids, total saturated 14:0	0.9879 g
Zinc, Zn	4.9254 mg
Isoleucine	6.2541 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	31.2771 g
Leucine	11.0171 g
Vitamin A, IU	1419.5646 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.9516 g
Folate, DFE	176.5104 g
Tryptophan	1.5125 g
Vitamin C, total ascorbic acid	21.7858 mg
Phytosterols	7.238 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.2262 g
Tyrosine	4.559 g
Vitamin B-12	22.0416 g
Vitamin K (phylloquinone)	265.193 g
Fatty acids, total saturated	25.4111 g
Histidine	3.986 g
Fatty acids, total monounsaturated	117.5354 g
Threonine	5.9446 g
Folate, food	176.5104 g
Fatty acids, total polyunsaturated 17:0	0.0696 g
Fatty acids, total polyunsaturated 24:0	0.0835 g
Cryptoxanthin, beta	21.71 g
Vitamin E (alpha-tocopherol)	8.3666 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	7.582 g
Magnesium, Mg	227.8524 mg
Lysine	12.4392 g
Potassium, K	3614.6916 mg
Cystine	1.4495 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mayonnaise	1.5 cups	1256.28	0	139.2
Oregano	1 teaspoon	2.65	0.6892	0.0428
Mustard	0.5 cup	7.56	1.3076	0.1176
dill	2 teaspoons	12.81	2.3171	0.6107
thyme	1 teaspoon	0.808	0.1956	0.0134
basil leaf	1 teaspoon	0	0	0
salmon fillet	1.5 pounds	965.6022	0	43.1121