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You'll savor every last bite of this crispy roasted skin-on salmon fillet. The perfectly cooked fish is flaky, buttery, and delicious, especially when paired with delicious sides. Sautéed haricots verts, crispy roasted pee wee potatoes, and buttery leeks in a cream sauce make this elegant dish a well-balanced meal.

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Nutritional facts

Protein

41g

Carbs

37g

Calories

590

Fat

32g

Ingredients

Reviews

4.5

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Based on 71 reviews

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Dianell Brull · 08/10/24

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About Dustin Taylor

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With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.

As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.

Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.

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