- 1 bunch asparagus
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium russet potatoes, sliced in rounds
- 1 garlic clove, minced
- 1 tablespoon honey
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon butter, melted
- Kosher salt and freshly ground black pepper, To Taste
- 2 (6 ounce) salmon fillets
- 1 teaspoon ghee
- Grated Parmesan, for serving
- Red pepper flakes, for serving
-
STEP 1
Preheat oven to 400°F. -
STEP 2
Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes, flipping half way through. -
STEP 3
Toss potato rounds with remaining 1 tablespoon olive oil, garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 35 minutes. -
STEP 4
In a bowl, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets. -
STEP 5
In a medium pan over medium high heat, melt ghee. Add salmon fillets, skin side up, and sear until golden brown and crispy, about 3 minutes per side. -
STEP 6
Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.
Recipe By:
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