Ingredients
The following ingredients have 2 Servings
- 2, 6-7 ounce skinless wild salmon fillets
- 2-3 medium red potatoes, diced into small 0.5" bite-sized pieces
- sea salt and fresh ground black pepper, to taste
- 2 Tbsps clarified butter, or ghee melted
- 3 fresh garlic cloves, minced or pressed
- 1 tsp chili flakes, or to taste
- 2 Tbsps chopped fresh parsley leaves, to garnish
Instruction
- Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
- In a very small bowl add melted butter with minced garlic, chili flakes a pinch of sea salt and pepper. Whisk vigorously to emulsify.
- On a baking sheet, arrange potatoes in a single layer.
- Drizzle with half of the garlic butter mixture and toss to get them all coated. Roast in your preheated oven for 8 minutes.
- Remove the pan from the oven and arrange the salmon in between the potatoes.
- Brush with the remaining garlic butter mixture.
- Bake for 10-12 minutes or until salmon is cooked through and flaky.
- Garnish with fresh chopped parsley and enjoy!
- Keep refrigerated in airtight glass containers for up to 3 days.