- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Place the salmon in an 11x7-inch dish.
Whisk together the lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, Dijon mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Pour the marinade over the salmon, lifting the fillets to let it run underneath. Cover and marinate in the fridge for 30 minutes, turning once halfway through.
Preheat the grill to medium-high during the last 10 minutes of marinating.
Oil the grill grates, spoon the herbs from the marinade over the salmon, and place on the grill.
Grill 3 to 5 minutes per side, until cooked through. Serve warm, garnished with more parsley if desired.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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