Tag: Recipes

8 Balanced Salmon & Veggie Meals

Marlena Kur1 Comment

(1) Baked wild salmon seasoned with olive oil and black pepper, roasted butternut squash, asparagus and Brussels sprouts.

Preheat oven to 400 F. Arrange salmon, brussels, cubed butternut squash and asparagus onto a sheet pan. Toss with olive oil to coat and season with salt, pepper and garlic powder (or as desired). Bake for 12 minutes, remove salmon, asparagus and butternut squash, place back in oven and cook the brussels for an additional 8-10 minutes until cooked through and slightly crispy.

(2) Air-fried salmon, broccoli and crispy chickpeas with a microwaved sweet potato topped with mashed avocado. Recipes below…

(3) Air-fried wild sockeye salmon with almondine green beans, half a seasoned sweet potato and garlic butter mushrooms with fresh thyme.

Garlic Butter Mushrooms: https://zestmylemon.com/2020/11/28/garlic-butter-mushrooms/

Sweet Potato: Poke holes in sweet potato with a fork on both sides. Loosely wrap in a paper towel. Place on a microwave safe plate. Microwave on high for 4 minutes – 4:30. Comes out perfect every time.

(4)  Blackened salmon with garlicky roasted lemon broccoli, herby quinoa with feta and a fried egg.

Blackened Salmon: Melt 2 tablespoons of butter, brush melted butter on top of salmon. Season salmon with a blend of paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano. Heat a cast iron pan to medium high heat. Place seasoned salmon flesh side down into the heated pan. Lower heat to medium and cook until blackened (about 3 minutes). Flip over the salmon and cook on the other side for an additional 3-5 minutes until salmon is cooked through.

Herby Quinoa Salad recipe below….

(5)  Flaked baked salmon with sautéed mushrooms, roasted asparagus, avocado, sauerkraut and lemony spinach.

Easy Baked Salmon: Preheat oven to 400 F. Place salmon onto a sheet pan over lemon slices. Toss with olive oil to coat and season with salt, pepper and garlic powder (or as desired). Bake for 12 minutes.

Garlic Butter Mushrooms: https://zestmylemon.com/2020/11/28/garlic-butter-mushrooms/

(6) Baked salmon with crispy chili roasted chickpeas and toasted sesame broccoli with garlic and ginger along with a hard boiled egg.

Chili Roasted Chickpeas: https://zestmylemon.com/2018/04/05/chili-roasted-chickpeas/

Easy Baked Salmon: Preheat oven to 400 F. Place salmon onto a sheet pan over lemon slices. Toss with olive oil to coat and season with salt, pepper and garlic powder (or as desired). Bake for 12 minutes.

Sesame Roasted Broccoli recipe below…..

(7) Salmon with caprese salad, lemon herb pearled couscous and broccoli rabe sautéed in garlic and olive oil. Recipes below….

(8) Brown Sugar Dijon Salmon with quinoa, crispy roasted brussels and broccoli with a balsamic glaze.

Brown Sugar Salmon & Veggies recipes below….

8 Satisfying Lunch Ideas.

Marlena KurLeave a comment

(1) Salmon bowl with cilantro lime rice and tomato avocado salad.


(2) Greek Chickpea and Rice Salad with tangy vinaigrette.

Salad Ingredients: . – 2 cups romaine lettuce, chopped. – 1/2 cup cooked rice of choice (I used leftover rice pilaf with orzo). – 1/2 cup chickpeas. – 1/2 cup cucumber, cut into one inch pieces. – 1/2 cup tomato, cut into 1 inch pieces. – 2 tablespoons red onion, chopped. – 1/4 cup Kalamata olives, pitted and sliced. – 1/2 cup feta cheese crumbled.

Greek Vinaigrette: . – 3 tablespoons red wine vinegar. – 1/4 cup extra virgin olive oil. – 2 tablespoons fresh lemon juice. – 1 teaspoon dried oregano. – 1/2 teaspoon salt. – 1/2 teaspoon ground black pepper. . Add all salad ingredients to a bowl. Prepare dressing in a small bowl or mason jar and mix well. Pour over salad and toss. Makes 2 servings.

(3) Honey Mustard Chicken Salad.

(4) Cauliflower rice burrito bowl.


(5) Tuna avocado toast with white bean and cucumber salad. 

(6) Rainbow Veggie Salad with fresh parsley and dill.

(7) Hummus Veggie Bowl

Homemade Hummus

Ingredients:
1 15.5 oz can of chickpeas drained and rinsed.
2-4 tablespoons extra virgin olive oil.
1/4 cup tahini. Juice of 1-2 lemons.
1 large clove garlic minced.
1/2 teaspoon ground cumin.
2-3 tablespoons water.
Salt and pepper to taste.

Optional garnish – extra virgin olive oil, fresh chopped parsley, paprika, whole chickpeas.

Add all ingredients a food processor or blender. Pulse or blend until smooth and creamy. Add more olive oil if needed for your desired consistency and/or more lemon juice if you like it extra tangy.

(8) Citrus Chicken Salad.

Gnocchi & Veggies with Pesto & Mozzarella One Pan Meal.

Marlena KurLeave a comment

If you’re looking for a tasty and simple way to get more veggies into your meal rotation then try this one dish meal. This Gnocchi and Veggie bake with pesto and melty mozzarella is easy to make for a quick, nutritious meal. Plus it can be customized with veggies to your liking. Swap out the mushrooms for broccoli or add chickpeas instead of corn. The options are endless. I used store bought pesto to save time but feel free to make your own fresh pesto if preferred. Here’s how I made it.

Ingredients:

–  1 package of shelf stable gnocchi. 

–  1 ½ cups cherry tomatoes.

–  1 small zucchini, cut into 1 inch pieces.

–  ½ pound fresh asparagus, cut into 1 inch pieces.

–  1 ½ cups mushrooms, sliced.

–  1 cup cooked corn kernels.

–  ¼ cup extra virgin olive oil.

–  ¼ cup store bought basil pesto.

–  Fresh mozzarella for topping.

Seasoning:

I used ¼ cup Dan-O’s Cheesoning Seasoning for this variation but the following will also work as a replacement if needed.

  • 1/4 cup grated Parmesan cheese.
  • 1 teaspoon garlic powder.
  • 1/2 teaspoon ground black pepper.
  • 1/2 teaspoon salt.

Preheat oven to 400F.  In a large baking dish add the cherry tomatoes, zucchini, asparagus, corn and gnocchi. Add the grated Parmesan, garlic powder, black pepper, salt and extra virgin olive oil. Toss together to evenly coat all the gnocchi and veggies.  Top with drizzles of pesto and chunks of fresh mozzarella.  Place in oven and bake for 15 minutes until veggies and gnocchi are tender and the cheese is melted.  Makes 6- 8 servings.

8 Balanced Meal Ideas that are sure to satisfy.

Marlena KurLeave a comment

(1) Salmon bowl with avocado and veggie fried rice.

(2) Shrimp & broccoli sautéed in chili oil sauce with roasted red peppers 🌶 🍤🥦, rice noodles 🍜 tossed in a little sesame oil and a soft boiled egg.
(3) Chickpea Salad stuffed peppers, hard boiled egg, half an avocado with everything bagel seasoning, carrot sticks, butter lettuce, Kalamata olives, crackers.
(4) Grilled Chili Lime Shrimp Salad
(5) Tuna packed in olive oil with herbs, mashed avocado, cherry tomatoes, chili roasted chickpeas, hard boiled egg, Kalamata olives over arugula with fresh lemon juice and olive oil.
Chili Roasted Chickpeas
(6) Grilled lemon chicken, black bean, tomato, corn salad, avocado.

(7) roasted sweet potato, broccoli and crispy chili roasted chickpeas with pan seared halloumi and sautéed spinach. 

Greek Salmon bowl with Chickpea Tahini Rice and Tomato, Cucumber salad.