Garlic. Butter. Salmon. Mmm.

One thing we love at Eagle is a meal that has healthy fats for quality energy, is low (or no) in processed carbs and is made with 100% whole foods. The closer you can get to a natural, not processed food the better. It's how we were meant to consume food. We believe that when it comes to anything you put in your body, it is worth the investment. Buy the good butter (Kerry Gold...mmmmm), the freshest hand caught salmon, veggies, oils, even spices because it is worth investing in yourself. If you invest in yourself, whatever your passion is (business, fitness, philanthropy, supermom or dad) will get improve drastically. 

Alright let's dig in: 


  • 1 pound (500 g) fingerling or red potatoes, halved. 
  • 2 tablespoons olive oil (Get the good stuff)
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 4 (6 oz | 170 g) Salmon (Never cheap out on seafood)
  • 2 1/2 tablespoons minced garlic, divided (Fresh is best)
  • 2 tablespoons fresh chopped parsley
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup melted unsalted butter (Kerry Gold.....yum)
  • 3 bunches broccoli, (18 spears, woody ends removed)
  • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
  • 1 (meyer) lemon sliced to garnish


    • Heat oven to 400°F | (425 if you want crispy potatoes)
    • On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic (more if you want), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown. (If you want them to be crispy, let them go a little longer)
    • Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 tablespoon of minced garlic and some zest from the lemon. 
    • Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and broccoli. Season everything with the remaining salt and pepper.
    • Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges and crispy salmon skin. 
    • Combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

If you aren't hungry after reading that you're likely dead. 

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