Lime Salmon and Roasted Potatoes

Recipe

Preheat the oven to 350 degrees F.

You'll need:

4 serving sized pieces of wild caught salmon

1 red onion, sliced

4 scallions, sliced

4 cloves of garlic, chopped

Make your sauce:

1/3 cup extra virgin olive oil

1/3 cup raw organic agave nectar

Fresh lime juice from two large limes

A tiny, secret pinch of cinnamon- don't tell

Tear off eight pieces of foil; two for each piece of salmon.Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.

Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.

Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.

Bake in a preheated oven for roughly 20 minutes, till it flakes easily- but is not dried out.

 

Enjoy! Its healthy and great fertility recipe

 

Champagne Vinegar Red Potato Salad

Its Vegan and great fertility recipe

1 bag of ripe and firm Red Bliss potatoes - about two pounds

1 medium red onion

Organic extra virgin olive oil

Champagne vinegar

Sea salt and fresh cracked pepper

Tarragon - fresh, snipped, or dried

Heat a large pot of fresh cold water to boil. Add some sea salt.

Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender - about 20 minutes.

Meanwhile, dice the onion.

Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes - about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test.

Add more if needed. Don't be stingy.

Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.

And now you have a choice. You can serve it warm - which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit.

Serves 4 to 6.