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.