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 Not sure the correct temperature to cook chicken breasts? How long to cook them? Chef Yankel shares all his favorite tips with this go-to recipe guide for the ultimate baked chicken breasts. 

• 2 ea ButcherBox Sockeye Salmon Fillet
• 1 c unsalted butter room temperature
• ¼ c garlic minced
• ½ c Peppadew juice
• 1 bu parsley chopped
• 1 bu asparagus
• 1 pt cherry tomatoes
• 1 tsp kosher salt
• ½ tsp ground black pepper

• Place butter, parsley and garlic in food processor and blend on high.
• Slowly add Peppadew juice until butter is bright green and juice is fully incorporated. Set aside
• Preheat grill on high heat for at least 10 minutes, until grill grate is extremely hot.
• Season salmon with kosher salt and freshly ground black pepper. Oil grill grate immediately before placing salmon skin-side down on grill.
• Brush salmon with Peppadew butter and grill for 1 minute. Turn salmon 90° and grill for 1 more minute.
• Flip salmon so skin-side is up. Brush with butter, and grill for 1 minute. Remove from grill.
• Rub asparagus and tomatoes with Peppadew butter. Grill for 5 minutes, or until lightly charred
• Remove veggies from grill and season with salt and pepper.
• Save butter in fridge for up to 1 month or well-wrapped in freezer for up to 3 months