Orange Rosemary Roasted Salmon (with a Killer Sauce)

Plus, cutting out the clutter.

Today we’re making (*easy) orange and rosemary roasted salmon, which is “so freaking delicious” as James commented. The creamy (but dairy-free) sauce is bright with orange and rosemary, with a subtle kick from garlic, a hint of spice from Aleppo pepper (or red pepper flakes) and a kiss of sweetness from honey. The sauce does double duty as a glaze for the fish, which is roasted with orange slices on top for even more flavor.

Happy Friday, friends! So, I have this thing for hawks. They’ve always held special significance for me (I even have one tattooed on my arm). Last week I saw a hawk swoop down right in front of my car on its way up to a tree branch—it was majestic!!!

Only, once I got closer, I realized that it was a vulture, watching its vulture friends eating a dead squirrel in the middle of the road. 

The exact same thing happened two days later when I was on a walk. I live on a steep mountain road so roadkill is not uncommon, but this was the first time I had ever encountered vultures so closely (and they were not afraid of me one bit). This was getting strange. 

As I walked home I realized that there was something more for me to see than just the revulsion that wanted to creep up from watching the vultures snack on roadkill. What bubbled in, surprisingly, was gratitude (really?!). 

The vultures were clearing away the mess left behind by human cars. They were doing what they do best—cleaning up, completing the cycle. They reminded me of the importance of clearing away what no longer serves us.

There’s a reason “spring cleaning” is a thing. James and I have been on a rampage this month to get rid of all of the old furniture, electronics, books, clothes and random shit hidden in closets that has accumulated over the past couple of years. As we’ve let those things go, it’s felt like a giant weight off our shoulders.

It’s not just the physical stuff, though, that we need to let go of. We also all have thought patterns and habits that might have kept us safe for years but no longer align with who we’re becoming. As I’ve talked about here, for the past couple of years I’ve been working to undo my need to “do.” Productivity has always felt like a safe space for me, but for many years I spun my wheels at max speed because it made me feel like I was succeeding (it didn’t work, and I burned out in the process). It’s a pattern that runs deep, and I have to continually catch myself. If I don’t listen, my body will start to speak up, as she recently has after I turned in my book manuscript. “What’s next? Let’s go! Let’s plan! Let’s do!” my mind screams, while my body has been experiencing joint pain, sinus pressure, and fatigue. “Slow down, my love,” she keeps saying. 

There’s so much value in simplifying—decluttering our homes and our minds in order to create the space for clarity. Excavating the old stuff isn’t always easy—you have to physically move stuff and examine old patterns and wounds, which can be hard. But the payoff is always worth it. It feels like freedom (it is freedom). 

Last weekend we cleared away the rocks and weeds in our garden beds so that we can plant new seeds. The seeds need the space to root down, and they also need nourishment and quiet so that when the time is right they can unfurl and grow. We too can go into the stillness of the seed, nourishing ourselves unapologetically and with intention so that when the time comes, we can burst forth with power and grace. 

Salsa Verde Bison Meatballs (plus an easy pre-spring menu!)

Minty Moroccan-Spiced Skillet Shepherd’s Pie

In the kitchen

We practice letting go and decluttering our lives in the smallest of ways. As always, the kitchen can be a wonderful training ground for all things in life. Over the past couple of weeks I’ve been slowly cooking and eating my way through the random stuff in our freezer (why are there three half-eaten bags of frozen strawberries?), and I’ve been using up the old items in my pantry (please, please don’t let me buy another jar of marinara).

Back Pocket Pantry Meals

We can also simplify our dinners, distilling down the ingredients to what’s essential, like this orange rosemary roasted salmon. 

The recipe was born on a Sunday evening when I was tired but craving sunshine. I wanted to eat something delicious and had some salmon to use up. My mind started racing with ideas for sautés and sauces and glazes (oh my). However, my body wanted something easy. Thankfully, when it comes to cooking, complicated techniques and ingredients do not always equate to better meals. In fact, it’s often in streamlining that we find a clearer, purer flavor. 

I decided to start with a flavor-packed no-cook sauce for salmon, which, as I’ve told you now a gazillion times, is the easiest way to bring more delicious into the equation. I also used the sauce as a glaze for the fish for even more flavor, and I topped the fillets with sparkling orange wedges (‘cause they’re pretty). The result was an easy but beautiful meal that uplifted my heart (my family loved it too—Juni licked the sauce bowl clean).

Spring Menu (Hello, Easter)

The salmon would make for a fabulous (and easy) Easter or spring entertaining dinner.