Salmon cutlet with dill mustard dip

In the meantime, rinse the salmon cutlets with cold water and pat dry. Place each salmon cutlet on a large piece of aluminum foil, season with salt and sprinkle with lemon juice. Loosely close the foil over the fish and cook the salmon cutlets in the oven on the middle shelf for 15-20 minutes.

In the meantime, peel the onion and dice it very finely. Mix the honey with the mustard, fold in the diced onion and dill. Season the dip with a little salt and sweetener.

Serve the salmon cutlets with the jacket potatoes and the dip.