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

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.

If your evenings are especially hectic, you can mix the creamy topping a day in advance and stash it in the fridge; then all you have to do is spread and bake when you get home. For a slightly lighter version, use all Greek yogurt and skip the mayo, adding an extra pinch of salt and a drizzle of olive oil for richness. If you’re dairy-free, try using a dairy-free mayo plus a spoonful of unsweetened coconut yogurt and skip the Parmesan, or swap it for a dairy-free Parmesan-style cheese. You can also play with herbs: swap dill for basil, chives, or Italian seasoning depending on what you have on hand. For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the creamy mixture. If you’re cooking for one or two, halve the recipe and bake a smaller piece of salmon, or cook the full amount and portion leftovers into containers—this reheats nicely in the oven or microwave and makes an easy, low-carb lunch for the next couple of days.