Step 1

Preheat oven to 400°F.

Step 2

Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes, flipping half way through.

Step 3

Toss potato rounds with remaining 1 tablespoon olive oil, garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 35 minutes.

Step 4

In a bowl, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets.

Step 5

In a medium pan over medium high heat, melt ghee. Add salmon fillets, skin side up, and sear until golden brown and crispy, about 3 minutes per side.

Step 6

Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.