CHIMICHURRI GNOCCHI or CREAMY PASTA - SALMON SATURDAY...that’s a thing right?! CHIMICHURRI GNOCCHI or CREAMY PASTA...I’m having an epic beach day today if you caught my stories. We just had a debate about what to make for dinner...I suggested salmon...the others said I said how about both?! Throwing back to two of my favorite salmon dishes. Which one would you choose? Deets below. Hope you all enjoy your weekend!!

1. Crispy Salmon (see highlights for details), roasted Brussels (tossed in garlic, coconut oil and coconut aminos), roasted tomatoes on the vine and gnocchi (tossed in olive or avocado oil and baked in cast iron on 450 for about 25 minutes (shake pan every few 8 minutes or so). Chimichurri: 1 head of cilantro, one head parsley, 1 cup kale, 1 handful basil, 3 cloves garlic, 1 tablespoon coconut aminos, 2 shakes red pepper flakes, juice from 1/2 lemon squeezed, 1/2 teaspoon salt, 1/4-1/3 cup olive oil. Process in food processor until smooth.
2. seared wild salmon seasoned with zataar seasoning and lemon (you can find my method for salmon in my highlights), sautéed garlic asparagus (heat 1 clove of garlic in 1 teaspoon of ghee over medium high heat and quickly sauté the asparagus with some salt and pepper (soaks up the garlic flavor), mushrooms sautéed in just coconut aminos no oil (trust me so good!), gluten free pasta with tomatoes and this sauce. SAUCE: 1/4 cup cashew butter, 1/3 cup water, 2-3 tablespoons olive oil, 1.5 tablespoons lemon juice, 2 cloves garlic, 3 tablespoons roasted white sweet potatoes, 1/2 teaspoon pepper, 1 teaspoon salt and a few dashes of paprika. Add more water if needed or add more sweet potato if you want it thicker.