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Keto, Paleo and Whole30 Sheet Pan Spanish Salmon

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 Cameron’s Seafood Salmon Fillets
  • 1 red bell pepper seeded and sliced
  • 1 cup Spanish olives sliced
  • 1 bunch asparagus spears trimmed
  • 2 tablespoons avocado oil
  • 2 teaspoons capers
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons salt

Homemade aioli:

  • 2 egg yolks
  • 2 garlic cloves peeled and minced
  • 1 lemon juiced
  • 1/2 teaspoon salt
  • 1/4 cup avocado oil

Instructions

  1. Preheat oven to 375°F.
  2. Line a large sheet pan with aluminum foil and evenly distribute salmon fillets, bell peppers, olives and asparagus.
  3. Drizzle with avocado oil and season with capers, smoked paprika and salt. Bake for 20-25 minutes or until salmon is cooked thoroughly.
  4. While salmon is cooking fill a blender with egg yolks, garlic cloves, lemon juice and salt. While blending pour oil in a thin stream until slightly thick and creamy.
  5. Drizzle salmon and vegetables with aioli before serving.