Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus.

I used to cook this long before we ever ate Paleo. It is very good. I got the recipe from a book titled The Ultra-Metabolism by  Mark Hyman, M.D.

 

 

 

 

 

Ingredients:

2 small sweet potatoes

1 small onion

2 tablespoons EVOO

Pinch sea salt

1 clove garlic pressed ( I used two)

2 tsp dry mustard

1 tbsp lemon juice

1 tablespoon chopped fresh rosemary

1/2 lb. fresh asparagus, trimmed

Grated zest of 1 lemon

8oz wild salmon filet cut into two portions

Preheat the oven to 424 degrees.

Cut a piece of parchment paper to fit a shallow baking pan.

Wash the sweet potatoes.

Slice the potatoes and the onions 1/4 inch thickness.

Put the sweet potatoes and onions on the baking sheet in a single layer and drizzle with EVOO. Sprinkle with salt.

Bake 15 minutes.

While the veggies are baking mix the garlic, mustard, lemon juice and rosemary to make a paste.

Remove the sweet potatoes and onions from the oven and place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the asparagus with the lemon zest.

Lay the salmon on top of the veggies and cover with the mustard paste. Return the dish to the oven and bake another 12 to 15 minutes until done. Fish will be flakey when it is done.


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About christybutch

Hi! I am Christy Butch. Married to Garrett Butch and the mother of two boys, Collin and Ryan. I am the Co-Founder of Maximum Potential, a company that teaches people how to work with autistic children. I am also a Strength Coach CF-L1 Instructor and Olympic Lift Coach as well as Nutrition Certified. This blog is about the journey to drastically change my families diet to better our immediate and long term health. I am excited to see what lies in store for us, especially my 7 year old who is autistic.We are now following a diet of meat.vegetables.nuts,seeds,little starch and little sugar.
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