Keto Garlic Mustard Shrimp & Salmon Traybake

Step 1Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Prepare all the vegetables. Slice the zucchini into about 1 cm (¹/₂ inch) rounds. Slice the bell pepper and onion. Devein the shrimp (you'll need about 8 large shrimp).

Step 2To make the sauce, combine the olive oil, melted butter (or ghee or more olive oil if you are dairy-free), lemon juice, garlic, mustard, oregano, salt and pepper.

Step 3Place the zucchini, bell peppers and onion in a tray. (You can line it with baking foil for easy clean up.) Pour half of the sauce over the vegetables and toss to combine.

Step 4Top with the salmon fillets and then top the salmon with shrimp and the remaining sauce.

Step 5Cover with baking foil and bake for about 20 minutes. Remove the foil and broil on high for about 5 minutes.
Note: If you worry about the shrimp getting too dry, add them on top for the last 3 to 5 minutes of the baking process.

Step 6Remove from the oven and let it cool down for a few minutes before serving. Optionally, sprinkle with fresh herbs (basil or parsley) and lemon wedges and serve while still warm.