STEP 1 TO MAKE THE SPICY MAYO: In a food processor, mix the garlic and lemon juice until smooth.

STEP 2 Add the egg, salt, cayenne pepper, and black pepper to the garlic and lemon juice puree.

While pureeing, slowly add the olive oil until the mayo forms.

Set aside in the refrigerator while the fillets cook.

STEP 3 TO MAKE THE SALMON AND ASPARAGUS: Preheat the oven to 400°F.

STEP 4 Remove the woody end from the asparagus, leaving only the tender portion of the stalk.

STEP 5 In a medium bowl, mix together the ginger, 1 teaspoon of olive oil, rice wine vinegar, pepper, and the Teriyaki Sauce.

STEP 6 Add the salmon and cover completely with the sauce.

STEP 7 Line a baking dish with aluminum foil.

Transfer the salmon from the sauce to the dish.

Pour any remaining sauce over the fillets.

Tuck the asparagus around the fillets and drizzle them with the remaining teaspoon of olive oil.

STEP 8 Put the dish in the preheated oven.

Bake for 15 to 20 minutes, depending on the thickness of the fillets.

STEP 9 Remove the dish from the oven and check the fillets for doneness.

STEP 10 Serve immediately with half of the spicy mayo.

Garnish with the scallions.

Refrigerate the remaining mayo in an airtight container.

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577 Total Fat

42.2G Protein

41.5G Total Carbohydrate

12.9G Dietary Fiber

3.3G