Clean Eats, Summer Edition: Salmon, Roasted Asparagus, + Smashed Red Potatoes

It’s hump day and I needed a SIMPLE and quick dinner after a hectic day. This combo is delicious and I always cook a little extra of the veggies for Mason to have for leftovers. Let’s go!

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Salmon, Roasted Asparagus, + Smashed Red Potatoes

Ingredients:

For the Salmon:

  • One 10 to 12 ounce fresh wild caught salmon filet

  • Two tablespoons of avocado oil

  • A pinch of sea salt

  • A pinch of freshly cracked black pepper

For the Asparagus:

  • First off, I LOVE ROASTED ASPARAGUS. So I eat a lot of it.

  • 16 stalks of asparagus

  • 1/2 tablespoon of extra virgin olive oil

  • Small to medium garlic clove finely minced

  • A pinch of sea salt

  • 1/4 teaspoon of freshly cracked black pepper

For the Smashed Red Potatoes:

  • 4 small red potatoes

  • One teaspoon of extra virgin olive oil

  • Three teaspoons of ghee

  • Sea salt and freshly ground black pepper to taste

  • One teaspoon of fresh finely chopped Italian parsley

Directions:

  • Preheat oven to 400 degrees Fahrenheit for the asparagus

  • Break off the hard ends of the asparagus (when breaking from the end, the “hard” part will break off naturally)

  • Wash asparagus and place on a large baking sheet pan

  • Coat with olive oil, garlic, salt, and pepper

  • Toss the asparagus so the olive oil, garlic, salt, and pepper are evenly spread

  • Set aside for about 10 minutes to “marinade” while prepping the remainder of dinner

  • Poke holes throughout your red potatoes and microwave for about 4 minutes or until tender enough to peel skins off easily

  • Peel the skin off off two of the four potatoes, then smash, smash smash away

  • Add in ghee, salt, pepper, and parsley

  • Now, place the asparagus in the oven for 15 minutes

  • While the asparagus is cooking, it’s salmon time!

  • Heat avocado oil over medium high heat on stove top in a medium sized pan

  • Slice the salmon filet in half and season with salt and pepper

  • Place the salmon in the pan flesh side down and cook until salmon is cooked and begins to turn “white-ish” halfway to the skin (about 6 to 7 minutes)

  • Then, flip the salmon skin side down, and cook until the entire filet is cooked through (about 4 minutes)

  • That’s it! Plate it up! Mason likes to top his with balsamic reduction…fancy pants. I like mine the way it is. (: Enjoy!

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