Stop memory loss with potato skins!

Sharpen your memory, focus and concentration with the brain-boosting healthy fats and potassium in these flavorful fish and potato treats!

3/4 lb. salmon fillet

3 Tbs. extravirgin olive oil, divided

1 tsp. citrus spice blend or lemon pepper 2 shallots, thinly sliced

2 ment parch- bags

1 lb. asparagus

1 lemon, sliced

16 baby potatoes

2 cloves garlic, minced 1/2 tsp. paprika

● Preheat oven to 350°F. Cut salmon fillet in half, drizzle with 1 Tbs. oil, sprinkle with citrus spice blend and shallots. Slide each fillet into a parchment bag. Trim 1" from thick end of asparagus; drizzle asparagus with 1 Tbs. oil. Divide the asparagus and lemon slices evenly between the parchment bags. Toss the potatoes with remaining oil, garlic and paprika; arrange on foil-lined baking sheet. Bake the potatoes 30 minutes; add potatoes to salmon and asparagus packets. Bake packets another 25 minutes (until the fish is opaque). Makes 2 servings.