12.21.20 Lemon Zest

We are down to just 4 lemons on our tree so I’m trying to make each one count. Tonight, I cooked a piece of salmon. I rubbed the fish with lemon zest, avocado oil, salt and pepper. Then I baked it for 16 min at 350. I used the rest of the lemon zest and juice to make an alioli sauce with garlic, dill, cilantro, mayonaise, salt and pepper.