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4 – 4 oz pieces of salmon 2 lemons, sliced in medallions 1 red bell pepper, sliced 1 onion, sliced 3 cups baby spinach 1 zucchini, sliced in medallions 16 mushrooms, sliced in half 1 delicata squash, sliced 2-3 garlic cloves 2 tsp ghee or coconut oil A pinch of sea salt 2 tbsp parsley, chopped 1 tbsp dried oregano Optional: Red Chili Flakes for a kick of heat
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