(4) 6-ounce wild caught salmon filets (skin on or skinless)
1 teaspoon salt and pepper
1 tablespoon olive oil
Lemon Garlic Aioli
1/3 cup paleo, whole30 and keto mayonnaise
zest of 1 lemon
2 teaspoons fresh lemon juice
1 garlic clove, grated or finely minced
1/4 teaspoon salt & pepper (or more to taste)
Make the lemon garlic aioli by combining all ingredients in a small bowl. Stir and set aside.
Preheat your skillet over medium high heat. Pat the salmon dry with paper towels, then season with salt and pepper. Add the olive oil, and sear the salmon until slightly crispy and golden, about 5 minutes. Flip and cook an additional 1-2 minutes, until the salmon has an internal temperature of 125ºF.
Serve the salmon warm topped with the lemon garlic aioli.