Lemon and Dill Salmon with Herb Salad

Salmon is packed with omega 3 fatty acids that serve double-duty for your body: They promote proper brain function and they’re great for your hair and skin. If you need another reason to try this healthy, delicious recipe – it only takes about 20 minutes to get on the table!

Tip: Sauté the salmon for 3 minutes on each side for medium-rare, or up to 5 minutes on each side for well done. Total cooking time will vary depending on thickness of the filets.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 T. extra virgin olive oil
4 6-oz. Alaskan wild-caught salmon filets
Salt and pepper, to taste
3 c. mixed salad greens
1 c. cherry or grape tomatoes, halved
1 medium English cucumber, peeled, cut in half and seeded
4-5 fresh dill sprigs, roughly chopped

¼ c. fresh mint leaves, chopped
¼ c. fresh basil leaves, chopped
1 T. Dijon mustard
2 T. extra-virgin olive oil
2 T. apple cider vinegar
1 fresh lemon, cut into wedges

For garnish:
1 fresh lemon, cut into slices
2 sprigs fresh dill

Directions

Preheat the olive oil in a non-stick pan over medium heat. Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 – 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.


In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.

To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small glass bowl and season with salt and pepper, to taste. Pour dressing over the salad and toss to combine.


To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!

Nutritional info (per serving)*

Calories: 350
Fat Total: 18.8g
Carbohydrates: 6g
Protein: 38g
Dietary Fiber: 2g

Buffalo Chicken Lettuce Wraps

This recipe features all the wonderful flavor found in traditional Buffalo wings – with none of the guilt! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

Ingredients

2 T. coconut oil

1 green bell pepper, finely diced

2 celery stalks, diced

1½ lbs. rotisserie chicken breast, shredded

2 t. onion powder

1 t. garlic powder
Salt and pepper, to taste

½ c. Frank’s hot sauce

2 green onions, sliced

To serve: 1 head Bibb or butter lettuce, leaves removed, washed and patted dry

Directions

Melt the coconut oil in a large sauté pan over medium heat. Add the diced pepper and celery, and sauté until tender, around 5 minutes.

Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.

Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions.

To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!

Nutritional information (per serving)*

Calories: 331
Protein: 49g
Carbohydrates: 5g
Dietary Fiber: 2g
Fat: 13.3g

Balsamic Glazed Chicken Drumsticks

These tasty chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.

Prep time: 10 minutes + time to marinate
Cook time: 50-55 minutes
Serves: 4

Ingredients

2 lbs. chicken drumsticks
1/2 c. balsamic vinegar
3 T. extra virgin olive oil
3 T. coconut aminos
1/2 c. organic chicken stock
½ t. crushed red pepper flakes
3 cloves fresh garlic, minced
Salt and pepper, to taste
3 green onions, sliced



Directions

Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.

In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.

Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.

When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.

Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.

Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

Nutritional info (per serving)*

Calories: 444 (excluding skin on drumsticks)
Protein: 42g
Carbohydrates: 8g
Dietary Fiber: 0g
Fat Total: 25.5g