Aioli: Mix 1 T lemon juice with lemon peel, mayonnaise, garlic, peppercorns, tomato, and chile. Let sit in refrigerator for at least 30 minutes to let flavors blend.

Preheat oven to 500 degrees F. Spray cooking dish with non-stick spray and place salmon, skin side down, on dish. Sprinkle with 1 T lemon, salt, and ground pepper, and let sit for 15 - 30 minutes in refrigerator. Spread aioli on top of fish and bake for 15 to 20 minutes, until fish is cooked through.

I like to serve this with a salad made with equal parts corn and kidney beans, with pomegranate seeds, parsley, and vinegrette sprinkled on top; and oven-roasted potatoes. Leftovers are delicious cold!