11/29/2023 Sheet-Pan Lemon Garlic Salmon & VeggiesMy goal for weeknight dinners is always quick, easy, healthy, and delicious, and bonus points for minimal clean-up. This Sheet-Pan Lemon Garlic Salmon & Veggies is all of the above and looks like such a beautiful dinner, no one would guess just how easily it came together! It’s gluten-free, paleo-friendly (you can just swap the potatoes for sweet potatoes if desired), and packed with healthy fats and protein. Definitely add this one to your weekly rotation!
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8/14/2020 Crabby Crab CakesYou guys, I originally posted this recipe to the blog in early 2014. It's 6 1/2 years old, and while the recipe is just as delicious as it was back in the day, the old photos left a lot to be desired!! A refresh was much overdue and I'm very excited to finally give this post the makeover that it deserved! My original post talked all about how you can find me at wedding cocktail hours chasing down the server holding the crab cakes. Those were the days right!? It sure makes me nostalgic for the pre-quarantine life! Anywayyyy let's talk about these crab cakes. While most crab cakes are loaded with mayo and breadcrumbs or crumbled saltines to hold them together, I went traditional Weeknight Bite-style and brightened them up tons of fresh and healthy ingredients. They're heavy on the crab (as all crab cakes should be in my opinion!), lemony, herby, and they just feel like a fancy dish, when in reality they're beyond easy to make. You'll love them!
6/29/2016 Pan-Roasted Salmon with Mango Avocado Salsa The past few months, we've been enjoying some pretty amazing dinners. I wish I could say it's because I suddenly became a more gourmet and creative chef, but let's be real - it's because we've been ordering from Sun Basket, the organic, farm-to-table meal delivery service! You may remember me raving about Sun Basket in this post, and if you follow me on Snapchat (@lindsaysurowitz), you've seen plenty of Sun Basket snaps. We're on our 11th week of Sun Basket deliveries, and I can't say enough great things about it. Every Tuesday, the beautiful box of ingredients gets delivered right to my front door and it's full of organic veggies, wild fish, grass-fed meat, exotic spices, and all of the instructions to make three delicious dinners in 30 minutes or less. I get so excited for my delivery every week! Anyway, the reason I'm going on and on about Sun Basket again is that today's recipe is inspired by one of the dinners we made recently. This Pan-Roasted Salmon with Mango Avocado Salsa is so vibrant, fresh, and flavorful and it only requires a few ingredients! It may look really impressive, but it's super easy to make, and you'll be in and out of the kitchen within a half hour, woohoo! You can choose to serve it with your favorite sides (veggies & quinoa would be great), but I loved it over a refreshing simple salad - the perfect summer meal. Ingredients 1 mango, peeled and chopped into small cubes 1/2 avocado, cut into small cubes 1/2 red onion, diced 1 Persian cucumber, diced Small bunch of cilantro, chopped 1/2 lime, zest and juice 2 tbsp extra virgin olive oil Salt and pepper to taste 2 wild salmon fillets Serves 2. - Start by making the salsa: Chop the mango, avo, onion, and cucumber (trying to chop everything around the same size). Combine in a mixing bowl with the chopped cilantro. Add lime zest, lime juice, and 1 tbsp olive oil. Mix well, season with salt and pepper to taste, and set aside. - Season the salmon on both sides with salt and pepper. Heat 1 tbsp olive oil on a pan over medium heat. - Cook salmon fillets until they are opaque and flakey, 3-5 minutes on each side, depending on thickness. - Serve salmon (over a simple salad or on it's own) and top each fillet with mango avocado salsa. Enjoy! This salsa would be amazing on anything. Serve it over your favorite type of fish, chicken, or with chips for the 4th of July, OR just eat it by the spoonful! If you'd like to give Sun Basket a try, click here to get $30 off of your first order! You'll LOVE it! Photos by Kristen Schellenberg
7/16/2014 Sole en Papillote with Zucchini & TomatoesSole en papillote - sounds pretty fancy right? En papillote literally means "in parchment" and basically, it's just a super easy way of cooking where you put all your ingredients in a parchment packet and bake it in the oven. Easy! It completely locks in flavors and moisture and makes the prep and cleanup of your meal a total breeze. My favorite en papillote recipes always use flaky white fish with juicy, seasonal veggies. Anytime I see this on a restaurant menu, I immediately order it because I know it has to be delicious and healthy - the fish gets cooked perfectly and all of the flavors from the herbs and veggies are heightened. I also love making this type of entree when I'm having friends over for dinner because 1, it's really easy and quick, and 2, each guest gets their own little packet and I kind of feel like I'm giving everyone their own yummy present. So about a week ago, I realized my wedding is less than 4 months out. AHH!!! I decided it is officially time to get working on my bridal bod, but being on a diet is sooooo boring and annoying. I really wanted to come up with some fresh, new recipes that would make clean eating more exciting and fun, and this recipe is all that and more. These days I've been so beyond busy - wedding planning, renovating our condo (pics to come eventually!), working, going to pilates, and there's hardly been much time for cooking. Then I remembered the Fish En Papillote class I had last summer in Cooking School. Even with very little spare time, I can always whip up this type of recipe in 20 minutes flat and have a perfectly healthy and delicious dinner. It's packed with so much flavor and is a nice light, low-cal, and filling meal. You're absolutely going to love it all summer long . . . Whether you're working on your bridal bod, bikini bod, or just cleaning up your diet, wrapping it up en papillote makes healthy eating a breeze and I promise it will be your new go-to! Ingredients 4 sole fillets (about 6 oz each) 1/2 tbsp extra virgin olive oil 2 cups cherry tomatoes (I used red and yellow) - halved 1 zucchini - thinly sliced and cut in half 1 clove garlic - chopped 2 tbsp freshly shaved parmesan 2 Dorot frozen basil cubes (or 1 1/2 tbsp chopped fresh basil) Fresh thyme sprigs (at least 8) Salt and pepper + 4 sheets of parchment paper Serves 4.
Feel free to make this recipe with any of your favorite seasonal veggies or any flaky white fish! Let me know how it goes!!
6/11/2014 The BEST Mint-Walnut Pesto with Shrimp & VeggiesSo a few weeks ago I tried out Giada's Lemon Cumin Chicken with Mint Pesto. The chicken was pretty good, but the PESTO - oh man, it was the best thing ever. I honestly could have eaten it with a spoon. I only resisted because we had another couple over. After I made it once, I had to make it over and over and I served it with all kinds of things - crackers, veggies, turkey-avocado roll ups, and even with my scrambled eggs and Ezekiel toast. So darn good. I only had one idea for dinner on Monday, and it was the Mint-Walnut Pesto. I based my whole meal around it, and turns out it was freaking delicious mixed up with some jumbo shrimp, cherry tomatoes, spinach, and cannellini beans. This is the perfect weeknight meal - you'll be in and out of the kitchen within 20 minutes and major bonus - you can make this all in one pan for minimal cleanup. Quick cooking, cleaning, and a healthy and filling meal . . . What could be better!? How green and pretty is that? Here's how you're going to make the pesto (and then you're going to eat it on everything!) . . . Pesto Ingredients
Modified from Giada's Mint Pesto 1 ½ packed cups (about 1 large bunch) fresh mint leaves 1 packed cup raw spinach 1/3 cup grated Parmesan cheese 1/4 cup chopped walnuts 1 garlic clove Juice from 1/2 a lemon 1/4 cup extra virgin olive oil (start with a small amount, then add more to get to desired consistency) Salt and pepper to taste
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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