Crispy Seared Salmon with Aji Amarillo Aioli and Sautéed Vegetables - Whole30, Paleo

For the Aji Amarillo Aioli:
1 In a bowl, combine the mayonnaise, aji Amarillo paste, lemon juice, garlic, and paprika. Whisk until smooth and combined. Taste for seasoning and adjust with lemon juice or aji Amarillo paste, as desired. Cover and refrigerate until ready to serve. Leftovers can be refrigerated up to 5 days.
For the Crispy Salmon and Sautéed Vegetables:
3 Drizzle the fish with 1 tablespoon olive oil and massage to coat. Lightly season the skin side with salt and pepper. Flip the fish over and lightly season the flesh side with salt, pepper and paprika. Cover and refrigerate 20 minutes.
4 Preheat a frying pan over medium-heat. Add 2 tablespoons olive oil and heat until shimmering. Add the zucchini, squash, bell pepper and onion. Raise the heat to medium-high and cook, stirring occasionally, until the vegetables are golden brown, around 10 minutes. Season with a pinch of salt and pepper and toss to coat. Taste for seasoning and adjust with salt and pepper, as desired. Transfer the vegetables to a platter and cover with foil or a bowl to keep warm.
5 Wipe the pan clean, return it to the stove and preheat over medium heat for 3-4 minutes. Add 1 tablespoon of olive oil and heat until shimmering. Carefully add the salmon to the pan, skin side-down, lightly press the skin into the pan to make even contact, and cook, undisturbed, until the skin is golden brown and crispy, around 3 minutes. Gently flip the salmon and cook the flesh side until golden brown and the thickest part of the flesh is flakey and opaque, around 3 more minutes for a medium centre. Transfer the fish to a platter and let it rest 3 minutes before serving – the residual heat will continue to lightly cook the fish.
6 Serve the fish with the sautéed vegetables and steamed rice, if desired. Spoon a dollop of aji amarillo aioli overtop of the fish and garnish with a pinch of paprika.