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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Clean Eats, Summer Edition: Alder Plank Grilled Chicken + Artichokes

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Alder Plank Grilled Chicken

It doesn’t get any fresher than this! I am new to grilling using wood planks, but hey, I tried it for the first time tonight and it’s delicious, simple, but time consuming. So, you can use a wood plank if you want, or feel free to just grill without the wood plank, either way is delicious and clean. Tonight I used an alder wood plant which gives a nice smokey/buttery flavor the the chicken and veggies.

Tools:

  • Grill

  • 2 Alder Wood Plank or Cedar Planks

Ingredients for Chicken:

  • Two Boneless Skinless Chicken Breasts

Marinade for the chicken:

  • 3 tablespoons of fresh lemon juice

  • 1/2 teaspoon of red chili flakes

  • 1/2 teaspoon of fresh rosemary, finely chopped

  • 1/2 teaspoon of fresh oregano, finely chopped

  • 1 tablespoon of local honey

  • 1/2 tablespoon of freshly cracked black pepper

  • 1 table spoon of kosher salt or truffle salt

  • 1/4 cup of extra virgin olive oil

Ingredients for the artichokes:

  • One large artichoke

Baste for artichokes:

  • One egg yolk

  • 1/4 teaspoon of Dijon mustard

  • 1/2 teaspoon of pink Himalayan salt

  • 1/4 cup of extra virgin olive oil

  • Three teaspoons of lemon juice

  • One teaspoon of lemon zest

  • 1/4 teaspoon of freshly cracked black pepper

Directions:

  • Combine chicken marinade ingredients in a large bowl and whisk together. Marinade the chicken in a covered and place in the fridge for 1 hour

  • While the chicken is marinading, soak the wood plank in cool water for 1 hour

  • Also while the chicken is marinading, it’s time to prep the artichokes and the baste

  • Start by cutting off all the sharp tips of the artichokes with kitchen scissors

  • Then cut the artichoke in half and boil on the stove for 20 minutes

  • While the artichoke is boiling, make your artichoke baste by combining all the ingredients above and whisking together

  • It’s grill time! Place the wood planks (or not) on the grill for about 15 minutes or until warm.

  • When the planks are warm, place the chicken on one plank, and the artichoke on the other cut-face down.

  • Place the cover over the grill and let smoke for 15 minutes.

  • After 15 minutes, flip the chicken and remove the artichokes from the planks and place directly on the grill and baste away with the baste you made earlier! Grill for about 5 minutes.

  • Chicken time! After the chicken has been cooking on the plank for bout 15 minutes, remove from the planks and place directly on the grill until the chicken it cooked through/160 degrees Fahrenheit.

  • Wahhhhhh laaaaaaaaaaaaaaaaaa!

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Clean Eats, Summer Edition: Spinach, Berry + Chicken Apple Sausage Salad

Clean Eats, Summer Edition: Spinach, Berry + Chicken Apple Sausage Salad

It’s Monday, so I thought I would start with a very simple, easy, and delicious! I have posted his salad a million times on Instagram but I’ve never share the whole recipe. This the OG way I make the salad. One of the reasons I love this salad is that the flavors blend so well together and you have the opportunity to mix it with “add-ins” get creative and try new flavors.

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Chicken Piccata: Clean Version

Chicken Piccata: Clean Version

One of my favorite dishes: Chicken Piccata. Buttery, savory, and full of flavor, but oh so not on the clean eating train.

I’ve been working on a version of Chicken Piccata that is clean and delicious. I think I nailed it tonight. But, I’ll let you be the judge. Here’s the recipe, friends! Let me know what you think! Tip: Don’t be afraid to try new ingredients, they may surprise you!

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