Crispy Salmon with Gnocchi
Serves 420 mins prep25 mins cook
A delightful dish featuring crispy salmon paired with roasted Brussels sprouts, tomatoes on the vine, and gnocchi tossed in olive oil and baked to perfection. Accompanied by a fresh chimichurri sauce made with herbs and lemon juice.
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What you need
Instructions
1: Roast Brussels sprouts, tossed in garlic, coconut oil, and coconut aminos. 2: Roast tomatoes on the vine. 3: Toss gnocchi in olive oil and bake at 450°F for about 25 minutes, shaking the pan every 8 minutes. 4: For chimichurri, process cilantro, parsley, kale, basil, garlic, coconut aminos, red pepper flakes, lemon juice, salt, and olive oil in a food processor until smooth. 5: Sauté asparagus in ghee with garlic, salt, and pepper until tender. 6: Sauté mushrooms in coconut aminos. 7: For the sauce, mix cashew butter, water, olive oil, lemon juice, garlic, sweet potatoes, pepper, and salt. Adjust thickness by adding water or sweet potatoes.View original recipe