RECIPE: Salmon Harvest Bowl

Salmon Harvest Bowl with potatoes, beets, green veggies and a beet reduction sauce
Gluten free, Grain free, *can be dairy free if you omit the ghee* easy, healthy dinner.

Feed your body, mind and soul
Omega 3s – feed your heart and brain & good source of protein
Nutrient and mineral density
Anti-inflammatory
Fiber for regularity and digestive health
Antioxidant rich
Prebiotic fiber
Healthy fats assist with essential vitamin and mineral absorption

INGREDIENTS:
1 Medium red beet, peeled and medium diced
4 Small yellow potatoes, wash and medium diced
1 cup Kale, any variety, washed and chopped
6 spears asparagus, cut into medium pieces
1 Medium zucchini, peeled (if desired) and medium diced
8oz wild caught Salmon
a few fresh sprigs of thyme
1 tsp turmeric
1 tbsp Ghee
salt
black pepper
1/4 lemon, juiced
1 tbsp olive oil

Preheat oven to 375 degrees F. Roast beets in a baking pan with 1 tbsp olive oil, salt, fresh sprigs of thyme and 1/2 cup water (or enough water to come 1/2 way up on the beets). Cover with foil tightly or lid and bake for approximately 45 minutes or until fork tender. Set aside when done. Season to taste. Pour excess baking liquid into a small sauce pan and reduce over med low heat to sauce consistency and set aside.

On a baking tray with parchment paper, roast potatoes tossed in ghee with salt, pepper and turmeric at 375F for about 20-25 minutes. Season to taste and set aside.

Heat a saute pan over med high heat, add oil (or dry/water saute if preferred) and cook asparagus, zucchini and kale. Season with salt and add water as needed to complete the steaming (if water sauteing) or until just tender, about 10 minutes.

Season salmon with salt, pepper and turmeric. In another saute pan, over medium high heat, drizzle oil and sear fish, skin side up in the pan. Cook until golden brown on 1 side, about 5 minutes. Flip the fish over and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Serve it skin on or skin off. I prefer skin off to reduce mercury content.

Assemble bowls – add a layer of veggies at the bottom, followed by the roasted potatoes and beets, and topped off with the salmon. Pour the beet reduction sauce over it. Garnish with a drizzle of oil, a squeeze of lemon and a few pieces of good grey celctic sea salt.

Enjoy!