1 lbs Salmon

2-3 russet potatoes

8+ cloves of garlic

1 stick of butter or 1/3c coconut oil

1 lemon

Salt and pepper

Garlic powder

Milk (almond, coconut, cashew or cow’s)

Cut potatoes and boil until tender.

Melt butter/coconut oil and sauté chopped garlic.

Mash potatoes, mix in garlic butter, milk, salt, pepper and garlic powder to taste.

Slice lemon in half. Squeeze the juice of one half over the salmon. Cut the second half into slices.

Season salmon with salt and pepper. Place cut lemon slices on top.

Bake, uncovered, at 425°f for 20-25 minutes (15-20 minutes for wild caught) or until fish flakes easily with a fork.