This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!
Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.
Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes.
2 5-oz. salmon filets
1.5 teaspoons lemon pepper
salt, to taste
2 lemon, sliced into wheels
Lemon zest, for garnish
First, preheat the oven to 400ºF.
Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.
Next, prepare a baking sheet with foil and cooking spray.
Then place the salmon filets on top skin-side down.
Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.
Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a
Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp! So good!
Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like.
You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.
1 lb. zucchini, cut into quarters
1 pint cherry tomatoes
1 red onion, cut into quarters
3 cloves garlic, minced
2 tablespoons Olive oil
2 tablespoon honey
1 teaspoon Trader Joe’s Citrusy Garlic seasoning
½ teaspoon smoked paprika
Salt and Pepper
Preheat the oven to 400 degrees.
Place vegetables in a large bowl, toss vegetables with the rest of the ingredients.
Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil.
Roast in the preheated oven for 15 minutes.
Remove and toss, return to the oven and roast 10 minutes longer.
This Keto Cheesy Broccoli & Chicken Casserole recipe is super easy to throw together. It’s rich, cheesy, and a quick dinner or make ahead weeknight meal!
I love making casserole at the beginning of the week so I can have them all week long for lunches. This keto friendly casserole is comforting and simple to make. It’s creamy, topped with cheese and filled with perfectly seasoned chicken and broccoli. You can have this casserole on your dinner table in under 30 minutes.
1 pound of Broccoli, cut into florets
1 pound boneless chicken, diced
2 cloves garlic, minced
1 medium onion, diced
1 cup Half and Half or Heavy Cream
1 tablespoon of Dijon Mustard
1 teaspoon of Garlic Powder
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
1/2 cup parmesan cheese
1 cup mozzarella cheese plus 1/2 cup more
1 cup Cheddar Cheese, shredded
Preheat your oven to 350F.
Preheat oil in an oven safe skillet. Add diced chicken and cook it until golden brown.
Add broccoli florets, onion and garlic to the skillet and sauté.
In a medium sized bowl, combine cream, mozzarella and cheddar cheeses, mustard, and garlic and salt & pepper. Pour into the skillet, stir to combine.
Top with the shredded parmesan cheese.
Bake in the oven for ten minutes, pull out of oven, sprinkle remaining mozzarella cheese and continue cooking for ten more minutes, until warmed through and the cheese has browned.
This KETO Taco Skillet is everything you love about tacos but KETO friendly and cooked in one skillet!
I love creating recipes like this because there’s so many ways you can customize it to what you love. I used lean ground beef but you can use ground chicken or even turkey. For the veggies, you can easily switch any of them out like mushrooms instead of zucchini. The options are endless!
1 pound lean ground beef
1 large yellow onion, diced
1 bell pepper, diced
1 can diced tomatoes with green chilis
2 large zucchini, chopped
taco seasoning packet
1 ½ cup shredded cheddar and jack cheese
Cilantro, to garnish
Preheat the oven to 350 degrees F.
In a large pan, crumble and brown ground beef.
Drain excess fat, wipe skillet clean and set meat aside.
Add zucchini and cook for 2 minutes.
Add onions, garlic and peppers, and cook until through.
Add the taco seasoning, and stir in one tablespoon water to evenly coat mixture (the liquid from the tomatoes will help).
Add the canned tomatoes with the juices and stir.
Cover with shredded cheese and place in the oven until the cheese is melted and bubbling.
Sprinkle with cilantro.
Serve alone, over a bed of lettuce, rice, or in a taco or burrito.
This Keto friendly meal takes only a few minutes of prep time and comes together in less than 30 minutes, start to finish. It’s the perfect low carb dinner for those hectic weeknights or even a gourmet weekend! Bonus points that it’s an one pan meal, so clean up is a snap.
I recommend getting a good piece of fresh wild caught salmon if you can. Frozen filets are fine too but they do tend to release that funny white liquid when they are cooked. It won’t affect the taste of your dinner, it just doesn’t look as pretty. I also recommend getting filets that are at least an inch in thickness, so that they cook more evenly and stay juicy and tender.
I served my salmon over sauteed zucchini noodles to keep it low carb but you can always serve it over the pasta or rice.
1 tbsp. extra-virgin olive oil
4 (4-oz.) fillets salmon (preferably wild)
2 tsp. Tony’s Chachere’s Cajun seasoning, divided
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/3 c. low-sodium chicken or vegetable broth
Juice of 1 lemon
1 tbsp. honey
1 tbsp. freshly chopped parsley, plus more for garnish
2 tbsp. freshly grated Parmesan
Lemon slices, for serving
In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up.
Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more.
Transfer to a plate.
Add butter and garlic to the skillet.
When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
Reduce heat to medium and add salmon back to skillet.
Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.
I love using fresh produce when they are in season. This weekend, I went to the local market and couldn’t believe how gorgeous all the green vegetables looked! I grabbed a bundle of green beans, snap peas and asparagus and headed home to create this recipe! Simple, bright, and delicious, it’s the perfect way to showcase the season’s best produce.
½ pound green beans trimmed and halved crosswise
½ pound sugar snap peas trimmed and de-stringed
1 pound asparagus trimmed and cut into 2-inch pieces
Pinch of salt
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon Dijon mustard
1 teaspoon Scout and Cellar Sauvignon Blanc
1 teaspoon honey
½ teaspoon garlic, minced
1 teaspoon chopped capers
2 tablespoons chopped dill
Freshly ground pepper to taste
1 fennel bulb quartered, cored and very thinly sliced
¼ cup shelled roasted sunflower seeds
Shaved Parmesan cheese
Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans, sugar snap peas, and asparagus to the pot and cook for 2 minutes. Drain, then immediately plunge the vegetables into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.
Meanwhile in a large bowl, combine the dressing ingredients.
Add the drained vegetables and the fennel and toss to coat well with the dressing.
Sprinkle the sunflower seeds and parmesan cheese over the top and serve.
This Keto Cajun Chicken Alfredo is creamy and delicious plus it comes together in just minutes.
This one pot meal is loaded with chicken and sausage, heavy cream and lots of Parmesan cheese, not to mention lots of Cajun seasoning.
Served over your choice of noodles and you have the perfect week day dinner in less than 30 minutes! I used spaghetti squash noodles to make this dish an easy, low carb, gluten free and keto friendly!
This recipe was inspired by Leah Chase, the Queen of Creole.
She was the executive chef and co-owner of the Dooky Chase’s Restaurant in New Orleans, one of the most historic restaurants in America. Not only was she a chef, co-owner and cookbook author, she also was a public servant.
When African Americans were denied a seat in New Orleans restaurants in the ‘50s and ‘60s, she cooked for them and fed meals to civil rights workers on the frontlines. Chase died in June 2019, but Dooky’s continues to be a stomping ground for regulars, and tourists.
Did you know Princess Tiana, the waitress who wanted to own a restaurant in Disney’s “The Princess and the Frog,” was based on Mrs. Chase. It was the first African-American princess in a Disney movie.
Cajun food lovers- here’s what you’ll need for this easy one pot meal!
Cajun Seasoning- my best friend, Christine, a.k.a the Cajun Queen introduced me to Tony’s Chachere’s Cajun seasoning when we lived together. I always have some in my pantry! It is my go-to Cajun seasoning!
Unsalted Butter- I always use unsalted butter, it’s much easier to control the salt level in my dishes. Since our seasoning blend already has salt in it and the Parmesan cheese is naturally salty. This dish doesn’t need any more salt.
Chicken breast or thighs- I personally love thighs but you can use breast too.
Andouille Sausage- It’s a pretty spicy sausage. It is made from smoked pork and it makes perfect sense with cajun spices!
Fresh Garlic- Garlic is a must in any Alfredo sauce.
Chicken broth- This thins out the sauce and adds a lot of flavor.
Heavy whipping cream- This is what makes this keto cajun chicken alfredo sauce rich and creamy!
Parmesan cheese- Use freshly grated Parmesan cheese because pre-shredded cheese usually has added ingredients which help prevent the shredded cheese from naturally sticking together.
Hot Sauce- I love giving an extra kick to my dishes and that is exactly why I add a dash of hot sauce right at the end.
Fresh parsley– A little parsley adds some color to this quite orange-ish yellow dish, plus it adds some freshness and lightness!
1.25 pounds boneless skinless chicken breast or thighs
2 Andouille sausage links, sliced
5 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
Dash of hot sauce
handful of fresh minced parsley, divided (save some for garnish)
1 cup parmesan cheese, shredded (save some for garnish)
Noodles or noodle replacement of choice to serve (I used spaghetti squash)
To start, season your chicken breasts liberally with your Cajun seasoning blend.
Heat a cast iron skillet over medium heat, and melt 2 tablespoon of butter.
Sear your chicken and sausage over medium high heat, until it’s cooked thru and reaches an internal temperature of 165F. Once cooked thru, remove from the skillet and set aside. Don’t drain or remove any of the drippings.
Reduce the heat to medium, and add 2 more tablespoon of butter of it to your cast iron. Add in your minced garlic, and cook until fragrant, about 30 seconds. Being careful not to let your garlic burn.
Whisk in chicken broth, heavy whipping cream and a dash of hot sauce.
Stir in your parsley, and parmesan cheese. Sprinkle in more Cajun seasoning to taste. Cook until your cheese has melted.
Cut your chicken into pieces, and add chicken and sausage to the skillet.
Serve over noodles of choice. I used Spaghetti squash to get it low carb.
Garnish with more parsley and parmesan cheese. Serve and enjoy!
Healthy tacos made with seasoned black beans, an easy corn salsa and a delicious cilantro pesto.
These Black Bean Tacos served in a tortilla or even a zucchini boat are so good that you definitely won’t miss the meat. It is a healthy meatless meal that not only tastes great, it’s budget-friendly too!
I love making tacos! One of our favorite things about tacos is how versatile they are. There are literally hundreds of taco recipes out there to choose from. It’s good to have variety! There is nothing boring about these tacos, the black beans are full of flavor and completely filling, the corn salsa adds a sweet twist and the cilantro pesto brings it all home! Trust me you will go back for seconds!
I’ve been trying to cut out carbs so instead of a tortilla, I made a zucchini boat as my vessel. You can even serve this on top of a salad. This recipe is that versatile!
Wine Pairing? Scout and Cellar GALLIVANT ROSÉ! Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. Click the link under the photo to order a bottle!
1 can Roasted Corn, drained
1/4 cup chopped cilantro
3/4 cup thinly sliced radishes, cut into quarters
1 tablespoon extra virgin olive oil
Juice of 1 lime and zest
1 cup tightly packed cilantro leaves
1 small shallot
2 garlic cloves
1 tablespoon jalapeno pepper
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt & Pepper to taste
1 small yellow onion, diced
2 garlic cloves, minced
2 cans (14.5 ounces) black beans, drained
1 cup fresh mild salsa
1 teaspoon chili powder
1 and 1/2 teaspoon ground cumin
Combine all ingredients. Stir, adjust seasoning to taste, and set aside to marinate while preparing the rest of the tacos.
Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. Season to taste with salt and pepper. Set aside to marinate while preparing the rest of the tacos.
Heat a skillet over medium heat. Add1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.
Putting it all together!
Warm tortillas or a zucchini boat, and add a generous amount of the black beans mixture topped by the corn topping, and a spoonful of the pesto.
Add the rest of your favorite taco toppings like cheese, guacamole or sour cream.
Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.
In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.
There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.
Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice.
For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.
2 tuna steak (ahí or yellowfin)
pinch of salt and pepper
6 Tbs. extra-virgin olive oil, divided
4 Tbs. Liquid Aminos or Soy sauce
2 tsp freshly minced ginger
4 cloves garlic, minced
1 cup chopped cilantro
juice of 1 lime, plus the zest
2 tsp sugar
1 teaspoon Red Pepper flakes
1 avocado, thinly sliced
8 cups spinach
Season both sides of the tuna with salt and pepper.
In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes.
In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.
Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!
Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.
Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.