Spread this 1 mixture over salmon in a baking dish for a low carb bake that’s surprisingly luxurious

1 1/2 to 2 pounds salmon fillet (about 4 portions), skin-on or skinless
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil (for brushing the pan or foil)
1/3 cup plain Greek yogurt (full-fat or 2%)
3 tablespoons mayonnaise
1/3 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon lemon zest (optional but recommended)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill or parsley (or 1 teaspoon dried)
Pinch of paprika or smoked paprika (optional, for color)
Lemon wedges, for serving

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then lightly brush or spray it with olive oil to prevent sticking.

Place the salmon fillet on the prepared baking sheet, skin-side down if using skin-on. Pat the salmon dry with paper towels so the topping adheres better.

Season the salmon evenly with salt, black pepper, and garlic powder.

In a small bowl, stir together the Greek yogurt, mayonnaise, Parmesan cheese, Dijon mustard, lemon zest, lemon juice, dill or parsley, and paprika (if using) until smooth and well combined.

Spoon the creamy mixture over the top of the salmon, spreading it into an even layer that covers the fish from end to end. It’s okay if a little drips down the sides.

Bake the salmon in the preheated oven for 12–15 minutes, depending on the thickness of your fillet, until the fish flakes easily with a fork and the topping is set and lightly golden around the edges.

If you’d like a deeper golden top, switch the oven to broil for 1–2 minutes at the end, watching closely so it doesn’t burn.

Remove the salmon from the oven and let it rest for 3–5 minutes. Slice into portions and serve with lemon wedges for squeezing over the top.