If you came over for dinner last night…

Salmon and Roasted Vegetables Recipe

If you came over for dinner last night…

I would have made you my favorite salmon,

And roasted zucchini and carrots.

Nothing extravagant.

Just simple food, made quietly…

the way I make everything that matters.

You wouldn’t have to ask for anything.

I’d already know.

I’d hand you a plate,

and let the room soften around us.

Let the silence speak.

Let the meal say what words can’t.

When you need to take a breath…

You can come to me.

No announcement. No warning. Just come.

I’d be ever so grateful…

If you let me care for you like this.

Salmon Recipe

This is measured with the heart and mind of those who are sitting at the table. I will proceed by telling you what I do that wins the approval of my family. Adjust accordingly.

Ingredients:

Thawed Salmon (wild caught preferred, skin on)

Salt (Himalayan Pink Salt is my preferred choice)

Garlic Powder

Lemon Pepper

Butter

Instructions:

• Rinse salmon with cold water and pat dry with paper towel.

• Place on a clean dish, skin side down.

• Sprinkle salt on top and let sit for 20 minutes. This will help pull out any remaining water. [DO NOT SKIP THIS STEP. THIS IS THE KEY TO THE BEST SALMON IN YOUR LIFE.]

• Pat the remaining moisture with a paper towel.

• Drizzle olive oil on both sides of the fish.

• Sprinkle with salt and lemon pepper, covering all sides - even the skin.

• Let sit another 20 minutes.

• Preheat a cast-iron pan to medium heat.

• Add about a tablespoon of your preferred cooking oil (last night, it was olive oil) *You may need more. Use your best judgment. We want the bottom coated but not drowning.

• When the oil has heated up for 60 seconds, add the salmon skin side down.

• Set the timer for 5 minutes and DO NOT TOUCH IT. Walk away! Leave it be!!

• While you’re leaving it be, take out a stick of butter. I prefer salted - but you do you.

• Flip the salmon over and set the timer for 4 minutes.

• Add butter. ENough for you to be able to take spoonfuls and drizzle it over the fish.

• Do not touch the salmon, but continuously spoon butter over the salmon until the 4 minutes is up.

• Flip once for one more drop in the butter.

• Remove from pan and let cool for a minute or two.

  You may have to adjust the time for the thickness of the filet. Use your best judgment, and if you mess it up the first time, it’s worth giving it another go.

Roasted Veggies

I’ve only tolerated vegetables until recently. Zucchini was one of the worst of them all. Until I learned how to cook them all.

Ingredients:

Organic Zucchini

Organic Carrots

Whatever vegetable you want

Extra Virgin Olive Oil

Salt

Pepper

Garlic Powder

Instructions:

• Preheat oven to 190c/375f

• Wash and dry your produce. I soak my veggies in a water/vinegar mix or water/baking soda mix for at least 15 minutes and then rinse.

• Chop veggies and put them in a bowl.

• Drizzle EVOO

• Salt, Pepper, and Garlic Powder to your liking.

• Mix so all veggies are coated evenly.

• Spread evenly on baking sheet.

• Cook for 15-20 minutes.

Simple. Delicious.

— AudraHealing out loud, so you don't have to heal in silence.