What you'll need for the salmon:
1 whole filet of wild Alaskan Salmon
For the roasted veg:
4 sweet potatoes peeled and cubed
2 parsnips pealed and quartered
3 carrots pealed and chopped
For the asparagus:
one bunch local spring asparagus tough ends broken off
coconut oil or butter
For the salad & dressing:
Lettuces and veggies of your choice
2/3 cup Extra virgin olive oil
1/3 cup apple cider vinegar
1 egg yolk
1 teaspoon anchovie paste
1 clove garlic peeled
1/4 cup Parmesan cheese
What to do:
Put all dressing ingredients in a small food processor and blend until smooth.
Reserve for salad.
Toss potatoes, parsnips and carrots with coconut oil, sprinkle with salt and roast on a sheet pan in a 350 degree oven for 30 minutes.
Squeeze lemon over fish, sprinkle with salt top with 4-5 pats of butter and cook in a 9 X 13 glass dish for 10 minutes.
In a large saute pan heat butter and saute asparagus for 8-10 minutes. Salt to taste.
Be in health.
The Queen's Guide provides tips for women about: