A recipe collaboration with Edith Jorsch
That was scary. I tried posting this recipe the other day and seemingly out of nowhere, I couldn’t access anything on my website or even view it. Every page other than my homepage said it had “been removed”. Uh-oh… My hosting company informed me I was “using too many resources” and that my content would be released once I “cut that crap out” and “learn to share with others”. Ok, so those might not be direct quotes from them but I can paraphrase. I’m still not sure exactly what too many resources means but it definitely sounded like something I would do. I try to keep this site pretty minimal and be sure to downsize my photos but I think 2 1/2 years of posting recipes and photos has caused me to outgrow my starter hosting package. They told me, “You are one expensive, high maintenance woman but at least you have great taste!”…. fine, they didn’t say that either. Oh well, I’m just happy to have the site back up and start posting recipes again!
This is a recipe I recently collaborated on with my friend, Edith. You guys might remember Edith from the smoothie bowl we made together back in January. We’ve decided to do another recipe together and this time, I made the entree and she made the side dish. This way was a little easier than planning a Skype call where we could experiment in our separate kitchens at the same time. So much fun but not very practical for recipes that are more complex than a smoothie bowl.
Both of us tried the Everyday AIP Blends spice pack from Primal Palate a while back and have been using them so much. My favorite was the breakfast blend. I’ve been enjoying it on eggs, chicken, and especially avocado toast but I thought the spice blend would go great on salmon so I’ve been meaning to try this for a while now. I don’t often take the time to cook seafood because Lenny doesn’t like it but I definitely waited too long to try this! It’s so simple too. You just mix the spices with some honey mustard, brush the mixture onto the salmon, and bake it. The vegetables cook quickly on the stove while the salmon is in the oven.
It’s probably a good thing Edith made the vegetables instead of me. This may sound ironic but somebody needs to teach me to cook vegetables. I’m good with raw veggies but steamed with salt is about as much cooking as I’ll do to them. Sometimes I’ll toss chopped brussels sprouts with bacon fat and roast them in the oven when I get a craving but otherwise, it’s relatively boring. However, this asparagus and zucchini is so flavorful! It’s marinated in an olive oil/lemon/oregano mixture then charred a bit in a skillet. The marinade is actually from Edith’s ebook that she’s been working on and I’m so excited that she’s sharing one of the recipes on my blog before her book even comes out.
Be sure to check out Edith’s other creations on Instagram as well as her natural handmade products in her Esty shop. She’s so creative and I think you’ll see why I like collaborating with her so much!
- 10 oz asparagus spears
- 1 zucchini, cut into rounds
- 2 Tbsp olive oil
- 1 Tbsp water
- 1 clove garlic, minced
- juice of ½ lemon
- ¼ tsp himalayan salt
- ½ tsp oregano
- 4 salmon fillets
- ¼ tsp salt
- ¼ C honey mustard
- ¾ tsp Primal Palate breakfast blend, plus extra for sprinkling
- Preheat oven to 375ºF.
- Whisk together olive oil, water, garlic, lemon juice, ¼ tsp salt, and oregano. Place all your veggies in a gallon ziplock bag or shallow container and pour this marinade over it. Be sure to coat everything really well and set aside to marinate for about 15 minutes.
- Line a baking dish with parchment paper and lay each salmon fillet skin side down on the paper. Sprinkle with ¼ tsp salt.
- In a small bowl, stir together the honey mustard and breakfast seasoning blend. Brush this mixture onto the salmon.
- Bake for about 14 minutes or until the fish reaches an internal temperature of 145ºF.
- If your vegetables are done marinating (15 mins), then start cooking them while the fish bakes. Add them to a skillet over medium heat and allow to cook 2-3 minutes per side. We like them slightly charred but cook them to your preference.
- To serve, sprinkle a little extra breakfast blend on the salmon and serve alongside the vegetables.