Place the sweet potatoes and red peppers in a bowl and toss with 1 Tbsp of the melted coconut oil butter ghee. Season with garlic powder, Herbamare and pepper. Stir well and pour out onto parchment-lined cookies sheet. Bake for 10 minutes at 350°F. Meanwhile, place asparagus into a bowl and toss with remaining coconut oil/butter ghee. Season with Herbamare, pepper and garlic powder. Place on cookie sheet with yams and peppers and return to oven for 10-15 more minutes.
Set aside. Meanwhile, place salmon on a piece of foil. Spread 1 Tbsp. of the dressing (recipe below) over top. Roll up the foil to make a packet and bake in 350°F oven for 15-20 minutes. Set aside. Toss rice or lettuce with ¼ cup of dressing and place in the bottom of the bowl. Assemble vegetables and top with the salmon.
Place the ingredients in a blend
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