Heart Healthy Recipe For Your Valentine!

 

Wild Salmon with Rosemary, Sweet Potatoes & Lemon Asparagus (from Dr. Mark Hyman’s Blood Sugar Solution)

 

 

 

Ingredients:

1 sweet potato, peeled and sliced

1 yellow onion, sliced

2 Tblsp extra virgin olive oil

Sea salt

1 garlic clove (I love garlic and use 3!)

2 tsp dry mustard

Juice and zest of 1 small lemon (I also sometimes use lime)

1 Tblsp chopped fresh rosemary

1 bunch asparagus

8 oz. skin on, wild caught salmon

Directions:

• Preheat oven to 425^o
• Line a baking sheet with parchment paper. Place the sweet potato and onion slices on the paper in a single layer. Drizzle with olive oil and sprinkle with salt. Bake for 15 minutes.
• Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
• Remove baking sheet from oven, place the asparagus on the parchment next to the onions and sweet potatoes. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the mustard paste on top of the salmon.
• Return the sheet to the oven and bake for 12 minutes. Salmon is done when the flesh flakes with gentle pressure. Serve the salmon on top of the veggies as is.

Now feel your mouth and heart smile…