Here is another recipe that pairs with the weekly grocery haul. Enjoy!
What you’ll need:
For the salmon - 1 pound of wild-caught salmon + 2 tbsp ghee (or grass fed butter), 1-2 tsp minced garlic (or 1 tsp garlic powder), 1 lemon (specifically 1 tsp lemon zest + 1 tbsp lemon juice + slices for garnish) + 1/2 tsp sea salt + 1/4 tsp black pepper + fresh dill to taste
For the potatoes: 15-20 petite purple potatoes (can be red skin or a mixture!) + 2 tbsp melted ghee (or grass fed butter) + 1 tsp dried oregano + 1 tsp dried rosemary (or fresh) + 1/2 tsp garlic powder + salt/pepper to taste
For the asparagus: 1 large bunch of asparagus + 1 tbsp minced garlic + 1/2 c freshly grated parmesan + salt/pepper to taste + 1 tbsp avocado oil
Preparation:
For the salmon- Preheat the oven to 350 degrees. Next, prepare a baking sheet lined with parchment paper or coated in avocado oil. While the oven is preheating, melt your ghee, grate the lemon for zest, and squeeze it for juice. Combine the melted ghee, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl and pour the mixture over the salmon. Bake for ~18 minutes, top with fresh dill, lemon slices, and enjoy
For the potatoes- In a large bowl, place your potatoes and cover them with water. Microwave on high for 10-12 minutes. Make sure you are able to easily poke the potatoes with a fork (if not, microwave for a few extra minutes). Carefully drain the water and let the potatoes cool until they are able to be handled. Next, take a mason jar or flat- bottomed glass jar coated in olive oil and smash the potatoes. To smash the potatoes, gently press the cup on top of the potatoes until they are flattened but still in tact.
Take the melted ghee and brush it onto either side of each potato. Season with salt, pepper, garlic, and herbs and bake for 30 minutes at 400 degrees. Alternatively, you can air fry for 12-15 minutes at 400 degrees.
For the asparagus: Trim your asparagus, coat with oil, seasonings and parmesan. Bake in the same oven as the salmon for 10-20 minutes (for a crunchier asparagus, 10 minutes; for a softer asparagus, closer to 15-20)
