Ingredients

• 1 large bunch kale, trimmed and finely chopped
• 1/2 cup Caesar dressing, or to taste*
• 1/2 cup Parmesan cheese, grated
• 1 avocado, sliced
• 6 ounces smoked salmon, flaked
• 1 cup croutons
• Lemon wedges, for serving

Directions
Place the kale into a large salad bowl. Pour the Caesar dressing over the kale and firmly massage the dressing into the kale using your clean hands to coat and tenderize the kale, about 30 seconds. Top the salad with Parmesan cheese; slices of avocado, smoked salmon flakes and croutons. Serve with lemon wedges on the side.

*Kale can require more dressing than a typical romaine Caesar salad does.

From the Anchorage Daily News

What’s for dinner tonight? I have a delicious recipe for Chili-Roasted Salmon and Veggies to share with you that’s quick, satisfying and might be just the perfect recipe to cook up for dinner tonight.

The best dinners to fuel your fitness results are a combination of fresh, fiber-rich vegetables and quality protein, like this Salmon and Veggie dish. Enjoy!

What you need
Serves 4

• ¼ cup fresh lime juice
• 1 teaspoon minced garlic
• 1 Tablespoon chili powder
• 1 Tablespoon ground cumin
• 1 Tablespoon olive oil, divided
• 4 (5-oz) salmon fillets
• 2 zucchini, sliced into half moons
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 poblano pepper, thinly sliced
• 1 small red onion, thinly sliced
• sea salt
• black pepper

For the Creamy Mustard Sauce:

• 2 Tablespoons coconut cream
• 1 Tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 Tablespoon fresh chives, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon water

Instructions

1. Preheat the oven to 425 degrees F. Lightly grease 2 large rimmed baking pans with olive oil. Arrange the salmon fillets on one of the pans and generously season with salt and pepper.
2. In a small bowl combine the lime juice, garlic, chili powder, cumin and 1 teaspoon of the olive oil. Pour half of the spice mixture over the tops of the salmon fillets.
3. In a medium bowl toss the zucchini, bell peppers, poblano pepper and red onion with the remaining 2 teaspoons of olive oil and with the remaining spice mixture. Spread the veggies over the remaining pan and generously season with salt and pepper.
4. Place both pans in the preheated oven for 20-30 minutes, until the salmon is flaky and the veggies are tender. Mix the mustard sauce ingredients in a small bowl and serve over the salmon. Enjoy!

Nutrition
One serving equals 572 calories, 26g fat, 21g carbohydrate, 8g sugar, 30mg sodium, 8g fiber, and 61g protein

Salmon contains healthy omega 3 essential fatty acids, protein, and vitamin B12. This recipe is quick and tastes amazing. Serve it with a side of steamed veggies.

What you need

Serves 4

• 1 Tablespoon sesame oil
• ¼ cup lemon juice
• ¼ cup coconut aminos (or soy sauce)
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• ¼ teaspoon garlic powder
• 4 (6oz) salmon steaks

Instructions

1. In a large resealable plastic bag combine the first six ingredients; mix well.

2. Set aside 1/2 cup of marinade and refrigerate.

3. Add salmon to remaining marinade, cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade.

4. Place the salmon on a broiler pan. Broil 3-4 inches from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with remaining marinade.

Nutrition

392 calories, 19g fat, 2g carbohydrate, 1g fiber, and 38g protein

What’s for dinner tonight? I have a delicious recipe for Chili-Roasted Salmon and Veggies to share with you that’s quick, satisfying and might be just the perfect recipe to cook up for dinner tonight. The best dinners to fuel your fitness results are a combination of fresh, fiber-rich vegetables and quality protein, like this Salmon and Veggie dish. Enjoy!

What You Need
Serves 4

• ¼ cup fresh lime juice
• One teaspoon minced garlic
• 1 Tablespoon chili powder
• One Tablespoon ground cumin
• 1 Tablespoon olive oil, divided
• 4 (5-oz) salmon fillets
• 2 zucchini, sliced into half moons
• 1 yellow bell pepper, thinly sliced
• One red bell pepper, thinly sliced
• 1 poblano pepper, thinly sliced
• One small red onion, thinly sliced
• sea salt
• black pepper

For the Creamy Mustard Sauce

• 2 Tablespoons coconut cream
• 1 Tablespoon Dijon mustard
• One teaspoon fresh lemon juice
• 1 Tablespoon fresh chives, minced
• 1/8 teaspoon sea salt
• One teaspoon water
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 425 degrees F. Lightly grease 2 large rimmed baking pans with olive oil. Arrange the salmon fillets on one of the pans and generously season with salt and pepper.
2. In a small bowl combine the lime juice, garlic, chili powder, cumin and 1 teaspoon of the olive oil. Pour half of the spice mixture over the tops of the salmon fillets.
3. In a medium bowl toss the zucchini, bell peppers, poblano pepper and red onion with the remaining 2 teaspoons of olive oil and with the remaining spice mixture. Spread the veggies over the remaining pan and generously season with salt and pepper.
4. Place both pans in the preheated oven for 20-30 minutes, until the salmon is flaky and the veggies are tender. Mix the mustard sauce ingredients in a small bowl and serve over the salmon. Enjoy!

Nutrition
One serving equals: 572 calories, 26g fat, 21g carbohydrate, 8g sugar, 30mg sodium, 8g fiber, and 61g protein

What’s for dinner tonight? I have a delicious recipe for Chili-Roasted Salmon and Veggies to share with you that’s quick, satisfying and might be just the new dinner recipe you’ve been waiting for.

The best dinners to fuel your fitness results are a combination of fresh, fiber-rich vegetables and quality protein, like this Salmon and Veggie dish. Enjoy!

Courtesy of RealHealthyRecipes.com

What you need
Serves 4

• ¼ cup fresh lime juice
• One teaspoon minced garlic
• 1 Tablespoon chili powder
• One Tablespoon ground cumin
• 1 Tablespoon olive oil, divided
• 4 (5-oz) salmon fillets
• 2 zucchini, sliced into half moons
• 1 yellow bell pepper, thinly sliced
• One red bell pepper, thinly sliced
• 1 poblano pepper, thinly sliced
• One small red onion, thinly sliced
• sea salt
• black pepper

For the Creamy Mustard Sauce

• 2 Tablespoons coconut cream
• One Tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• One Tablespoon fresh chives, minced
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper
• One teaspoon water

Instructions

1. Preheat the oven to 425 degrees F. Lightly grease 2 large rimmed baking pans with olive oil. Arrange the salmon fillets on one of the pans and generously season with salt and pepper.
2. In a small bowl combine the lime juice, garlic, chili powder, cumin and 1 teaspoon of the olive oil. Pour half of the spice mixture over the tops of the salmon fillets.
3. In a medium bowl toss the zucchini, bell peppers, poblano pepper and red onion with the remaining 2 teaspoons of olive oil and with the remaining spice mixture. Spread the veggies over the remaining pan and generously season with salt and pepper.
4. Place both pans in the preheated oven for 20-30 minutes, until the salmon is flaky and the veggies are tender. Mix the mustard sauce ingredients in a small bowl and serve over the salmon. Enjoy!

Nutrition
One serving equals 572 calories, 26g fat, 21g carbohydrate, 8g sugar, 30mg sodium, 8g fiber, and 61g protein

It’s important to start your day off with a healthy serving of protein-packed salmon and veggies. This recipe delivers both as salmon, broccoli and egg whites combine for the perfect protein-packed breakfast. Add a side of avocado for healthy fats and a serving of fruit for a delicious start to your day.

Courtesy of RealHealthyRecipes.com

What you need
Serves 2

1 teaspoon olive oil
1 cup fresh broccoli, cut into small pieces
5 egg whites
8oz grilled or smoked salmon, separated into small pieces
dash of salt and pepper

Instructions

1. In a skillet warm the olive oil over medium heat. Add the broccoli, cover and cook for about 5 minutes until tender.

2. In a small bowl combine the egg whites, salmon, salt and pepper. Mix well. Add to the skillet.

3. Cook until egg whites are set, flipping at least once.

Nutrition
One mini muffin equals: 225 calories, 7g fat, 557mg sodium, 6.5g carbohydrate, 1g fiber, and 33g protein.

Here’s the too-tasty-to-believe one-pan recipe that you should be making for dinner tonight…

Buttery, flaky salmon fillets and crispy roasted broccoli are perfectly seasoned with garlic and lemon in this simple, nutritious dish. Enjoy!

Courtesy of RealHealthyRecipes.com

What You Need
Serves 6

For the Broccoli:

• 2 heads broccoli, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• sea salt and black pepper, to taste

For the Salmon:

• 5 (6 oz) salmon fillets, skin-on
• 1 tablespoon olive oil
• 2 teaspoons garlic, minced
• 1 teaspoon Lemon Zest
• 2 teaspoons dried marjoram
• ½ teaspoon sea salt
• ground black pepper, to taste
• 1 lemon, cut into 5 slices

Instructions

1. Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with olive oil.
2. In a large bowl toss the broccoli ingredients together, seasoning generously with sea salt and black pepper. Mix until well combined.
3. Spread the seasoned broccoli in a single layer over the prepared baking sheet and roast in the preheated oven for 10 minutes.
4. Meanwhile, drizzle the olive oil over the salmon fillets and evenly sprinkle with the minced garlic, lemon zest and dried marjoram. Season generously with sea salt and black pepper.
5. Remove the baking sheet from the oven and move the broccoli to create open spaces for the fillets. Place the salmon in the empty spaces and put back in the oven for 10 to 12 minutes, until the salmon is flaky and cooked through. Top each fillet with a slice of lemon and place under the high broil for 1 minute. Remove from the oven. Enjoy!

Nutrition

One serving equals: 401 calories, 19g fat, 12g carbohydrate, 8g fiber, 356 mg sodium, 3g sugar, and 42g protein.

Salmon is filled with healthy omega 3 essential fatty acids, protein, and vitamin B12. This recipe is quick and tastes amazing. Serve it with a side of steamed veggies.

Courtesy of RealHealthyRecipes.com

What you need
Serves 4

1 Tablespoon sesame oil
¼ cup lemon juice
¼ cup coconut aminos (or soy sauce)
1 teaspoon ground mustard
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 (6oz) salmon steaks

Instructions

1. In a large re-sealable plastic bag combine the first six ingredients; mix well.

2. Set aside 1/2 cup of marinade and refrigerate.

3. Add salmon to remaining marinade, cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade.

4. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with remaining marinade.

Nutrition
One serving equals 392 calories, 19g fat, 2g carbohydrate, 1g fiber, and 38g protein.

For more recipes, click here