19 Easy Low-Carb Dinners for Fall

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Mediterranean-Stuffed Chicken

 

Article

Serves: 4

Ingredients

• 4 8-ounce skinless boneless chicken breasts
• 1 teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup baby spinach, chopped
• ½ cup crumbled feta cheese
• ¼ cup chopped roasted red peppers
• 1 tablespoon chopped basil
• 2 tablespoons olives
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Pat the chicken dry with a paper towel (doing so helps the chicken brown nicely). Cut a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
2.  Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
3. In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple of toothpicks to close each pocket.
4. Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet and then add the stuffed chicken and sear until golden brown, about 3 minutes per side. Transfer the skillet to the oven, uncovered, and bake until cooked through, about 15 to 18 minutes.

Tips

Use frozen spinach if you'd like. Just make sure to thaw it completely and drain the excess water before using it.

Don't overcrowd the pan. If you add all the chicken in one skillet, you may end up steaming the chicken rather than searing it. Make sure to leave enough space around each breast for proper browning.

Use an instant-read thermometer for best results. Your chicken should hit 165 degrees Fahrenheit so that it's not undercooked or overly dry.

Sausage and Greens Sheet-Pan Dinner

Article 

YIELD4 servingsACTIVE TIME15 minutesTOTAL TIME25 minutes

INGREDIENTS

1. 1 1/2 lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces
2. 1/2 cup extra-virgin olive oil, divided
3. 1 3/4 tsp. kosher salt, divided
4. 1/2 tsp. freshly ground black pepper, divided
5. 1 lb. (about 4 links) uncooked sweet or spicy Italian sausage
6. 3 Tbsp. sherry or red wine vinegar
7. 1 1/2 tsp. Dijon mustard
8. 1 1/2 tsp. honey
9. 1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces

PREPARATION

1. Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes.
2. Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
3. Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3–5 minutes.
4. Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

Blissed-Out Crispy Cheesy Broccoli Gratin

 

Article

YIELD4 servings

INGREDIENTS

• 1 1/4 pounds broccoli florets (I like leaving about 1 inch of the stem attached)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/3 cup panko bread crumbs
• 3/4 cup grated Cheddar cheese
• 1/4 cup finely grated Parmigiano Reggiano cheese

PREPARATION

1. Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
2. Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
3. Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
4. Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
5. Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don’t want them to burn). Remove from the oven, transfer to a platter—making sure to scrape up all of the crispy, crunchy cheesy bits—and serve.
6. Preheat the Sheet
7. Hey, everybody! Need to roast some veggies for dinner? Preheat the sheet pan with the oven. This is such an A+ tip because in the same time it takes to preheat the oven you can get the sheet pan sizzling hot—meaning when you turn out those oil-tossed, salt-seasoned vegetables onto it, they get a good sear right at the top of the cooking process, similar to adding vegetables to a hot skillet. Not only does this jump-start the cooking process and decrease the total roasting time, but it also assures you’ll get caramelized crispy edges and even charred bits, if that’s your thing. (It’s totally my thing.)

Baked Mustard-Crusted Salmon with Asparagus and Tarragon

 

Article

YIELD4 servingsACTIVE TIME8 minutesTOTAL TIME22 minutes

INGREDIENTS

• 1 bunch thin asparagus (about 1 pound), trimmed
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) skin-on salmon fillets
• 8 teaspoons country-style or whole-grain Dijon mustard
• 3 tablespoons panko (Japanese breadcrumbs)
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped fresh tarragon

PREPARATION

1. Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
2. Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
3. After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

Cooks' Note

If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for doneness.

Lemon-Rosemary Chicken with Roasted Broccolini

 

Article

INGREDIENTS

1. 2 tbsp. chopped fresh flat-leaf parsley
2. 1 1/2 tbsp. chopped fresh rosemary
3. 1 large garlic clove, chopped
4. 2 tsp. Dijon mustard
5. 3 tbsp. extra-virgin olive oil, divided
6. Kosher salt
7. Freshly ground black pepper
8. 1 lemon, cut into thin slices, divided
9. 4 small bone-in, skin-on chicken breasts (about 2 1/2 lbs. total)
10. 2 bunches Broccolini (about 1 lb.)
11. 1 red onion, cut into 1/2" wedges
12. 1/2 tsp. crushed red pepper, plus more for serving

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Combine parsley, rosemary, garlic, Dijon, and 1 tablespoon oil in a bowl. Season with salt and black pepper. Place 8 lemon slices and half of rosemary mixture underneath skin of chicken, dividing evenly. Rub remaining rosemary mixture over chicken, dividing evenly. Roast, on a rimmed baking sheet, 20 to 22 minutes.
3. Meanwhile, toss Broccolini, onion, red pepper, remaining lemon slices, and remaining 2 tablespoons oil in a bowl. Season with salt and black pepper. Remove baking sheet from oven and arrange vegetables around chicken. Bake until an instant-read thermometer inserted in the thickest portion of the chicken reaches 165 degrees F, 12 to 14 minutes.
4. Serve with red pepper for sprinkling.

PER SERVING: protein: 30 g; fat: 14 g; carbohydrate: 12 g; fiber: 4 g; sodium: 173 mg; cholesterol: 73 mg; calories: 289.

ONE PAN SAUSAGE, VEGGIES, AND SMASHED POTATOES

Article

prep time-25 minutes

cook time -20 minutes

total time -45 minutes

servings - 4 servings

INGREDIENTS

• 1.5 pounds small golden potatoes
• Fine sea salt and freshly cracked pepper
• 13 ounces Hardwood smoked sausage (I use turkey sausage as a healthier alternative), coined
• 2 crowns fresh broccoli, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 1 and 1/2 teaspoons EACH: dried basil, dried oregano, dried parsley, garlic powder
• 1/2 teaspoon EACH: onion powder, dried thyme
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, finely minced
• 3 and 1/2 tablespoons olive oil, separated
• 1/3 cup Parmesan cheese, freshly grated
• Finely chopped parsley (optional garnish)
• Optional Sauce
• 1/3 cup Dijon (or whole grain Dijon) mustard
• 3 tablespoons mayonaise
• 1 tablespoon freshly squeezed lemon juice

INSTRUCTIONS

1. Bring a large pot of water to the boil. Once boiling, add in 2 teaspoons salt and the potatoes. Cook the potatoes until they can be easily pierced by a fork. Small ones should take around 20 to 25 minutes. (The larger ones might take around 30 minutes.)
2. Preheat the oven to 400 degrees F. 
3. Drain the potatoes and let them stand and fully dry for a few minutes. Meanwhile, prepare the other ingredients: coin the sausage, chop the broccoli into florets, and remove the stem and seeds from the pepper and then coarsely chop. Add the coined sausage, broccoli florets, and pepper to one half of a large sheet pan. On the other half of the sheet pan add the potatoes.
4. Using a large fork or potato masher, gently press into the potatoes being careful to keep them in one place and to not fully mash them. 
5. Next prepare the seasoning mix. Combine the dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, salt, and pepper. (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt). Stir to combine.
6. Combine the 3 tablespoons melted butter, garlic, and 2 teaspoons of the seasoning mix in a small bowl. Stir and then divide evenly on top of each smashed potato. Toss the remaining seasoning mix and 2 and 1/2 tablespoons olive oil with the sausage and veggies. Drizzle the last 1 tablespoon olive oil evenly over the potatoes. Toss the sausage and veggies together.
7. Bake for 25-30 minutes or until veggies are tender and roasted and the potatoes are crispy. If desired, broil for 2-3 minutes (watching carefully) on High.
8. Sprinkle with finely chopped parsley and parmesan cheese. Enjoy with sauce if desired.

Dijon Sauce

1. For the sauce, whisk all of the ingredients together. Season with salt and pepper to taste. 

Awesome Sauce

This Awesome Sauce recipe is a totally addicting dipping sauce for so many different foods! This easy sauce is great on steak, chicken, fish and sandwiches!

INGREDIENTS

• 1 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon paprika
• 1/2 cup butter, melted and cooled
• 1 tablespoon crushed garlic
• 2 tablespoon minced chives
• 1/4 teaspoon cayenne pepper (optional but won’t make the sauce too spicy)

INSTRUCTIONS

1. Combine all ingredients in a bowl and whisk together well.
2. Cover and refrigerate for an hour to let the flavors blend if you can wait.
3. Use Awesome Sauce on everything you can think of.

This Awesome Sauce recipe is going to keep in your fridge for about a week, but it never lasts that long at my house so expiration time isn’t really an issue.

Thanksgiving Side Dishes

 https://www.purewow.com/food/stovetop-thanksgiving-sides

Sous Vide Salmon Recipe

Article 

Best Sous Vide Salmon Recipe

Sous Vide Salmon Cooking Times and TemperatureHere is the recipe to create a fresh salmon seared on butter and olive oil.

Ingredients:

• Salmon fillets
• Table/kosher salt
• Citrus zest (optional)
• 3 tbsp olive oil
• 1 tbsp Butter
• 2 cloves Garlic

Directions:

1. Prepare your fillets by removing its pin bones if it still has bones. Use tweezers or needle-nose pliers toeffectively remove the unwanted element. You should have soaked it in a brine beforehand to keep its tenderness after cooking. You may do so by dry brining it with water and salt for about half an hour. You may want to keep the skin of the fish intact to effectively sear it afterward.
2. Remove the brine from the bag and submerge the sealed vacuum bag in the preheated water. You may want to use vacuum sealers that are effective in removing unnecessary air in the bag. Some reviews online will insist that a ziplock bag will be enough to produce a quality fish meat. However, that will not always be the case. Some bags and vacuum containers can process meat and fish that retains its integrity even after being submerged in the water.
3. For our purposes, the water should be heated to 120°F or 49°C to keep the fish flaky without having to remove much of its natural moisture. Maintain the temperature effectively with the use of sous vide machines such as immersion circulators and precision cookers. Make sure that this appliance will provide you with maximum aid and autonomy in controlling the temperature, as cooking fish meats such as salmon with the use of sous vide method can prove to be extremely difficult without the proper control.
4. After the predetermined time, remove the fish from the bag. Extreme care is needed to maintain the integrity of the meat. The fish by then have become more flaky and delicate, and without the proper care, some flakes will fall off or be left behind.
5. When proceeding with the searing, heating the meat over a pan with olive oil and some butter for an about 2 minutes each side will produce a nice, golden brown finish on the surface of the meat.

Christine’s House Dressing

YIELD -Makes about 3/4 cup

PREP TIME - 5 minutes

INGREDIENTS

• 1 medium lemon
• 2 cloves garlic, or 2 frozen garlic cubes
• 2 teaspoons anchovy paste, or 4 anchovy fillets
• 1/3 cup neutral oil, such as grapeseed, vegetable, or canola
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• Freshly ground black pepper (optional)

INSTRUCTIONS

1. Finely grate the zest of 1 medium lemon (about 2 packed teaspoons) into a small jar or bowl. Juice the lemon (about 3 tablespoons) into the bowl. Finely chop 2 garlic cloves (if using anchovy fillets, finely chop 4 together with the garlic), chopping until it is paste-like. Add the garlic and anchovy or 2 teaspoons anchovy paste to the bowl.
2. Add 1/3 cup neutral oil, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and a few grinds of black pepper if desired. Whisk or seal and and shake the jar until combined and emulsified.

41 Salmon Recipes

 https://www.bonappetit.com/gallery/healthy-salmon-recipes

One-Pan Baked Salmon With Green Beans and Smashed Potatoes

 Article

Active Time - 25 Mins

Total Time - 25 Mins

Yield - Serves 4 (serving size: 1 salmon fillet, 1/2 cup green beans, 1/2 cup potatoes, and 1 tbsp. sauce)

By KAREN RANKIN November 2018

Smart timing makes this sheet pan supper easy and keeps your dish count down. Briefly microwave the potatoes first to help them cook up perfectly tender with the salmon; add the green beans last to keep them bright and crunchy.

Ingredients

• 12 ounces baby yellow potatoes 
• 1 cup water Cooking spray 4 (6-oz.) skin-on salmon fillets 
• 1 1/2 tablespoons olive oil 
• 3/4 teaspoon kosher salt 
• 1/2 teaspoon black pepper 
• 1 (8-oz.) pkg. haricots verts 
• 1/4 cup canola mayonnaise 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1 tablespoon chopped shallot 
• 1 tablespoon fresh lemon juice 
• 2 teaspoons Dijon mustard 
• 1 lemon, cut into 4 wedges

Calories 410 Fat 19g Satfat 3g Unsatfat 14g Protein 39g Carbohydrate 21g Fiber 5g Sugars 3g Added sugars 0g Sodium 613mg Calcium 6% DV Potassium 16% DV

How to Make It

1. Preheat oven to 425°F. Place potatoes and 1 cup water in a microwavable bowl; cover. Microwave at high 6 minutes. Transfer to a plate; let cool 5 minutes.
2. Spray a rimmed baking sheet with cooking spray. Place fillets on one side of baking sheet; coat with cooking spray. Place potatoes in middle of baking sheet. Using the flat side of a measuring cup, gently crush potatoes. Drizzle potatoes with oil. Stir together salt and pepper in a small bowl; sprinkle two-thirds of mixture over salmon and potatoes. Bake at 425°F 5 minutes; remove from oven.
3. Add haricots verts to baking sheet; season with remaining salt mixture. Bake at 425°F 10 minutes. Turn on broiler to high; broil until salmon is browned, about 2 minutes.
4. Stir together mayonnaise, parsley, shallot, lemon juice, and mustard in a small bowl. Serve salmon, potatoes, and haricots

Salmon with Cucumber–Yogurt Sauce and Carrot Salad

 Article 

INGREDIENTS

• Cucumber-Yogurt Sauce
• ½ cup plain Greek yogurt
• 1 small garlic clove, grated
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 cucumber, peeled, thinly sliced
• Fine sea salt, freshly ground black pepper
• Carrot Salad
• ½ teaspoon cumin seeds

• ¼ teaspoon ground turmeric
• 1 large carrot, shredded
• 1½ tablespoons chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice, plus more
• Fine sea salt, freshly ground black pepper
• Salmon and Assembly
• 1½ pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
• Fine sea salt, freshly ground black pepper
• 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling
• Flaky sea salt

RECIPE PREPARATION

Cucumber-Yogurt Sauce

1. Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper.
2. Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

Carrot Salad

1. Toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.
2. Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

Salmon and Assembly

1. Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.
2. Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.

Broiled Salmon with Scallions and Sesame

 Article

INGREDIENTS

1. 2 garlic cloves, thinly sliced
2. 3 tablespoons fresh lime juice
3. 2 tablespoons soy sauce
4. 2 teaspoons honey
5. 1 tablespoon plus 2 teaspoons vegetable oil
6. ½ teaspoon sesame seeds, plus more for serving
7. 3 8-ounce skin-on center-cut salmon fillets
8. Kosher salt
9. 1 bunch scallions
10. 1 Fresno chile, thinly sliced

RECIPE PREPARATION

1. Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. 
2. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. 
3. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
4. Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. 
5. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. 
6. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.

Roasted Salmon with Citrus Salsa Verde

Article 

 

INGREDIENTS

• 1 shallot, very thinly sliced into rings
• Finely grated zest from 1 orange, divided
• Finely grated zest from 1 lemon, divided
• 1 Tbsp. plus ½ cup extra-virgin olive oil
• 1 lb. salmon fillet, preferably wild
• Kosher salt
• ½ cup chopped cilantro
• ½ cup chopped parsley
• 1 small garlic clove, finely grated
• ½ tsp. smoked paprika
• Fresh juice from 1 orange
• Fresh juice from 1 lemon

RECIPE PREPARATION

1. Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
2. Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.

Best Easy Healthy Baked Salmon

Servings4 servings

Ingredients

• 4 salmon fillets about 6 ounces each
• 2 tablespoons olive oil
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon cracked black pepper just a pinch if using finely ground black pepper
• 2 teaspoons minced garlic
• 1 teaspoon Italian herb seasoning blend OR herbs de provence or 1/4 teaspoon each dried thyme, parsley, oregano, and basil
• 1 medium lemon

Instructions

1. Preheat oven to 400 degrees and grease a large baking pan. Arrange salmon fillets on the baking sheet and season generously with salt and pepper.
2. Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice remaining 1/2 of lemon and top each piece of salmon with a slice of lemon.
3. Bake for 15-18 minutes until salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired.
4. Garnish with fresh thyme or parsley if desired and serve.

Dijon Baked Salmon

 This Dijon baked salmon is one of my favorite easy salmon recipes. It's incredibly flavorful and the dijon topping keeps the salmon moist, light and flaky. Watch how easy it is to make in the recipe video above!

PREP TIME: 5 mins

COOK TIME: 20 mins

TOTAL TIME: 25 mins

COURSE: Main Course

CUISINE: American

KEYWORD: baked salmon, dijon baked salmon, salmon recipes

 

SERVINGS: 5 servings

 

CALORIES: 249.7kcal

 

AUTHOR: Lisa Bryan

Ingredients

• 1 1/2 lbs salmon King, Sockeye or Coho salmon
• 1/4 cup fresh parsley finely chopped
• 1/4 cup Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp avocado oil
• 3 garlic cloves finely chopped
• salt and pepper

Instructions

• Preheat your oven to 375 degrees fahrenheit.
• Place the salmon on a parchment lined baking tray and set it aside.
• Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.
• Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

Notes

• You could easily make this recipe with 4-6 individual salmon fillets, rather than one large fillet.
• If you're following Whole30, I recommend this Dijon mustard which is Whole30 compliant. I also have many more Whole30 recipes in the recipe index.
• And if you're looking for some tasty meal prep recipes, this Dijon baked salmon is always tops on my list. I'll gladly eat this salmon several days in a row! Make sure to watch my meal prep video for more weekly recipe ideas.

Nutrition

Calories: 249.7kcal | Carbohydrates: 1.9g | Protein: 30.5g | Fat: 13.4g | Saturated Fat: 1.7g | Cholesterol: 87.1mg | Sodium: 371mg | Fiber: 0.5g | Sugar: 0.3g

Slowcooker Paella

Try this easy take on Spain’s national dish, with smoky chorizo, chicken and prawns. Make it extra special by serving with crusty bread and a glass of white wine

SERVES 4-6 PREP 15 mins COOK 2 hrs 20 mins EASY

• 2 tbsp olive oil 
• 4 skinless, boneless chicken thighs, thickly sliced 
• 240g chorizo ring, sliced 
• 1 onion, sliced 
• 2 garlic cloves, crushed 
• 1 tbsp sweet smoked paprika 
• pinch of saffron (optional) 
• 150ml white wine 
• 300g paella rice 
• 400g can chopped tomatoes 
• 400ml chicken stock 
• 150g frozen peas 
• 200g fresh or frozen raw king prawns, peeled 
• ½ small bunch of parsley, finely chopped 
• lemon wedges and crusty bread, to serve (optional)

Directions:

1. Set the slow cooker to low. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.

2. Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.

3. Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.

GOOD TO KNOW 1 of 5-a-day  

PER SERVING (6) 517 kcals • fat 21g • saturates 6g • carbs 46g • sugars 7g • fibre 5g • protein 31g • salt 2g

Baked - Chicken Breast

Ingredients

• Chicken breast
• Mayonaise
• Shredded Parm / Mozza
• Crushed Red Pepper
• Parsley
• Onion Salt
• Paprika

Instructions

1. Preheat oven to 360 degrees
2. 30-35 minutes