Preheat oven to 425 degrees and line a baking tray or pan with parchment
paper.
Add the cut potatoes & vegetables to tray and drizzle with avocado or olive oil.
Sprinkle with salt and pepper to taste.
Roast vegetables 15 minutes.
While vegetables are roasting, make the dressing. Combine all sauce
ingredients and stir.
After 15 minutes, remove vegetables from oven.
Add salmon to baking tray and season with sea salt and pepper. Place tray
back in the oven and cook for an additional ten minutes.
Remove salmon and vegetables from oven and divide into two bowls. Drizzle
with the creamy dill sauce and enjoy!

Add all ingredients except the seafood into Crock Pot/slow cooker. Cover and
cook on high for 3 hours or low for 6 hours (until potatoes are cooked.)

Add thawed seafood to slow cooker and return to high heat.
Cook for an additional 30-60 minutes, until seafood is cooked through.

Garnish with parsley. Serve hot with crusty bread.

Combine in a medium-sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and the juice of 1 lime. Whisk together. Add salt & pepper to taste. Add about 1/2 tsp of red pepper flakes if desired.

Put ahi tuna portions in a large zip lock baggie. Pour in 1/4 cup of the dressing.

Marinate for 30 minutes (or for a couple of hours). Reserve remaining dressing to use as a salad dressing.

Prepare the salad: Layer lettuce on a platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli slaw mix, and cubed avocado.

In a cast iron skillet, over medium heat, heat the pan and add coconut oil. Remove ahi tuna portions from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on how rare you want it.

Thinly slice ahi tuna and place onto salad. Drizzle with Ginger Sesame Dressing, then top with a sprinkle of sesame seeds and lime juice. Serve with lemon wedges.