Green Goddess Salmon

1 ½ pounds baby potatoes, halved or quartered if large

3 tablespoons olive oil

Fine sea salt and black pepper

1.5 pounds salmon

8 ounce snap peas (you can use asparagus if you prefer)

Green Goddess Sauce

1/3 cup parsley

1/3 cup cilantro

1/3 dill

chives (optional)

1 to 2 garlic cloves

2 lemons, zested

1/2 cup greek yogurt, with fat

½ cup mayonnaise

A pinch of red pepper flakes if you like a bit of heat

1. Preheat the oven to 400ºF.

2. Line a baking tray with parchment paper.

3. Cut your baby potatoes in half and toss with olive oil, salt and pepper. Spread out

on baking tray and bake for 30 minutes or until potatoes are easily pierced with a

fork.

4. Cut your salmon into 4 or 6 equal pieces. Sprinkle with salt and pepper.

5. Warm a pan over medium high heat on the stove and add a drizzle of olive oil.

6. Place salmon down in pan. Let it cook for about 4 minutes and then turn it over

and let it cook for another 5 minutes or so. Your salmon is done when the internal

temperature reaches about 145ºF and if flakes easily with a fork.

7. Add your snap peas to the baby potatoes on the baking tray for the last 4

minutes of cooking.

8. Make the Green Goddess Sauce: In a blender or in a container that fits a

handheld blender, mix all of the sauce ingredients until you have a smooth,

delicious sauce.

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To Serve: Place your salmon and veggies on the plate and drizzle the Green

Goddess Sauce over your salmon using a spoon.