1 bunch asparagus
2 tablespoons extra-virgin olive oil, divided
2 medium russet potatoes, sliced in rounds
1 garlic clove, minced
1 tablespoon honey
1/4 teaspoon chipotle chili powder
1 tablespoon butter, melted
Kosher salt and freshly ground black pepper, To Taste
2 (6 ounce) salmon fillets
1 teaspoon ghee
Grated Parmesan, for serving
Red pepper flakes, for serving
Preheat oven to 400°F.
Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes, flipping half way through.
Toss potato rounds with remaining 1 tablespoon olive oil, garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 35 minutes.
In a bowl, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets.
In a medium pan over medium high heat, melt ghee. Add salmon fillets, skin side up, and sear until golden brown and crispy, about 3 minutes per side.
Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.
RECIPE => PREP TIME 10mins COOK TIME 35mins YIELD: Serves or Makes 2