Tipps in the Kitch

Spaghetti Squash with Roasted tomatoes, artichokes, and basil pesto (meal prep)

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Spaghetti Squash with Roasted tomatoes, artichokes, and basil pesto. Perfect for meal prep, but also makes for an easy & healthy weeknight dinner.

Spaghetti Squash with Roasted tomatoes, artichokes, and basil pesto (meal prep)

Holy cannoli, this turned out so freaking delicious!! I’m very happy about this right now even though my feet are killing me. I woke up this morning, went on a walk, then went to three different grocery stores (whyyyy), then cooked all afternoon, got some pretty photos, and now here I am plopped on the couch writing this post.

Spaghetti Squash with Roasted tomatoes, artichokes, and basil pesto (meal prep)

This dish has a lot going on, but let me tell you somethin’- I was able to cut down on some time by roasting the spaghetti squash, tomatoes, and artichokes all on the same sheet pan. Yep- pretty groovy. While the squash and things were roasting, I made a quick batch of pesto and got my chicken ready to cook. You can definitely use store-bought jarred pesto here if you’d like, but homemade pesto really doesn’t take much time (maybe 5 minutes), and is truly so much better, but no judgements either way!

I marinated the chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for about an hour, but that’s not totally necessary- just whatever you have time for. I waited until there was about 20 minutes left for the squash, tomatoes, and artichokes, and then I I put the chicken into a hot skillet to cook. Once the chicken is cooked, tightly wrap in foil and let rest until you are ready to serve. This just helps to lock in the juices, and I find my chicken to be much more juicy and delicious this way.

Spaghetti Squash with Roasted tomatoes, artichokes, and basil pesto (meal prep)

Assemble your bowls or Meal Prep Containers by starting with an even layer of spaghetti squash, then adding in the chicken, tomatoes, artichokes, and finishing with a generous dollop of Pesto. Done and done! Now ENJOY!!

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Spaghetti Squash with roasted tomatoes, artichokes, chicken, and basil pesto

Spaghetti Squash with Roasted tomatoes, artichokes, and basil pesto (meal prep)

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 4–5 1x
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Ingredients

For the Chicken: 

  • 1.5 lb boneless, skinless chicken breasts
  • 1/4 c olive oil 
  • Juice of 1 lemon
  • 1 tsp oregano 
  • 1 tsp garlic powder 
  • salt and freshly cracked pepper 

For the Bowls:

  • 1 spaghetti squash, cut in half lengthwise and seeds removed 
  • 1 lb grape tomatoes 
  • 2– 12 oz jars of quartered artichoke hearts, drained 
  • 2–3 T olive oil 
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1/2 c basil pesto, homemade or store-bought (recipe below) 

For the pesto: 

  • 2 c fresh basil
  • 3/4 c olive oil 
  • 1/4 c pine nuts 
  • 4 cloves garlic
  • 1/2 c grated parmesan
  • Juice of 1/2 lemon 
  • salt and pepper to taste 

 

Instructions

  1. Add chicken to a large ziplock bag with olive oil, lemon juice, oregano, garlic powder, salt and pepper. Shake to combine. 
  2. Pre-heat oven to 400 degrees and line a large rimmed baking sheet with foil and brush with olive oil. 
  3. Place each spaghetti squash half cut side down onto foil. 
  4. Bake for 15 minutes, then remove sheet pan from oven.  
  5. Add tomatoes and artichokes to the same sheet pan; drizzle with olive oil, salt, pepper, and thyme.  Return to the oven for 25-30 more minutes, or until squash is cooked and tomatoes and artichokes are nicely roasted. 
  6. If you are making your own basil, now is the time to do so by adding all ingredients to your blender or food processor and blending until smooth.  Store in the fridge until you are ready to serve. 
  7. To make the chicken, heat up 1-2 T of olive oil in a large non-stick skillet.  When oil is hot, add chicken and cook for 7-8 minutes per side (depending on the size of your chicken). When chicken is cooked, wrap in foil and let rest until you are ready to serve or assemble. 
  8. To assemble the bowls, separate the spaghetti squash into strands using a fork and add to each bowl or container.  Top with tomatoes, artichokes, chicken, and a dollop of pesto. 
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Easy Marinara Sauce

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This is a quick & easy marinara Sauce recipe that takes less than 30 minutes and perfect for busy weeknights!

Easy Marinara Sauce

Everyone needs a super easy marinara sauce recipe to keep in their back pocket for those busy days. It’s one of those things that is actually quite simple, but can seem a little intimidating if you’ve never made your own before.

This marinara sauce is very simple, and can be ready in just about 30 minutes. It’s loaded with true Italian flavors: onion, garlic, olive oil, tomatoes, oregano and basil, and it’s also gluten-free, paleo, and Whole 30 approved, depending on your preference.

Easy Marinara Sauce

Considering I married an Italian , we like to treat ourselves to pasta at least once a week, so I paired this delicious sauce with orecchiette, but any other pasta would be delicious as well. You could also use it in a simple pasta bake, or store in a jar in the fridge for chicken parmesan, eggplant parmesan, grilled chicken, etc. It will last in the fridge for about 5 days or so. This sauce is definitely one of our go-to’s.. it’s more fresh than store-bought jarred marinara and I like that you can control what’s in it. If you don’t like a little kick, then simply use less red pepper flakes or leave out all together.

Also, what better day to enjoy a big bowl of pasta than SUNDAY? I hope you love it as much as we do!!

Easy Marinara Sauce
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Easy Marinara Sauce

Easy Marinara Sauce

  • Author: Lindsay Cola (Tippens)
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Ingredients

  • 2 T extra virgin olive oil
  • 1/2 c white onion, finely diced 
  • 5 cloves garlic, minced 
  • 1– 28 oz can whole peeled tomatoes (San Marzano)
  • 1– 15 oz can tomato sauce 
  • 2 T tomato paste 
  • 1/4 tsp red pepper flakes 
  • 1 1/2 tsp dried oregano 
  • 1/2 tsp dried thyme 
  • 2 bay leafs 
  • 1 bunch of fresh basil
  • 1 tsp salt, more to taste 
  • 1/2 tsp pepper

Instructions

  1. Heat oil in a large sauce pan over medium heat. 
  2. When oil is hot, add onion, garlic, and red pepper flakes; sauté for 1-2 minutes.  
  3. Now add tomatoes, tomato sauce, and tomato paste. Using the back of your spoon, gently break up the tomatoes.  
  4. Add in remaining spices and toss in the bunch of fresh basil (Do not chop this up as we are leaving it in to flavor the sauce, but will be removing it later)
  5. Reduce heat and simmer for 30-40 minutes.  
  6. Serve immediately or transfer to a jar to store in the fridge for up to 5 days.   
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Mediterranean Tuna Salad (Meal Prep)

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Another quick and easy lunch meal prep for you guys! Mediterranean Tuna Salad Lunch Boxes.

Mediterranean Tuna Salad (Meal Prep)

I sound like a broken records sometimes, I know. I am well aware. But you guys, I’m ALLLL about quick and easy these days. Love a quick 10 minute meal prep that will last throughout the week- that’s straight up awesomeness if you ask me! Simply add the tuna to a bowl with remaining ingredients and toss it all up. Then, assemble the Meal Prep Containers to your liking and place them in the fridge. Done and done- it’s that easy!

Mediterranean Tuna Salad (Meal Prep)
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Mediterranean Tuna Salad (Meal Prep)

Mediterranean Tuna Salad (Meal Prep)

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 4 1x
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Description

Mediterranean Tuna Salad Lunch Boxes- a super quick and easy lunch meal prep idea.  Prepare it at the beginning of the week and store in the fridge for up to 5 days. 

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Ingredients

For the tuna:

  • 2 cans of tuna, drained
  • 3–4 T mayo (I used Primal Kitchen’s paleo mayo) 
  • 1/2 English cucumber, quartered 
  • 1 celery stalk, finely chopped 
  • 1– 15 oz can chickpeas, drained and rinsed 
  • 1/2 c grape tomatoes, halved 
  • 1/4 c red onion, diced 
  • 1/3 c kalamata olives
  • Juice of 1/2 lemon, more to taste 
  • 1/4 c fresh parsley, chopped 
  • salt and pepper, to taste

For the lunch boxes: 

  • 4 Meal Prep Containers
  • 2 c kale, finely chopped and massaged with olive oil
  • Carrot sticks
  • Celery sticks 
  • Cherry tomatoes
  • dipping sauce of choice 
  • Crackers, optional

Instructions

  1. Combine all tuna salad ingredients together in a medium bowl; toss to combine and adjust seasoning and lemon to taste. 
  2. To assemble boxes, add kale to each meal prep container and top with tuna salad.  Add raw veggies of choice to other end with dipping sauce of choice. Option to serve with crackers. 
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5 ingredient Almond Butter Date Balls

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5 ingredient almond butter date balls

In case you were wondering, my snack game is still very strong over here! I’m 29 weeks pregnant today, and my appetite is through the roof. This babe is just growing away in there, so I’ve found keeping healthy snacks on hand to be super helpful. These almond butter date balls are only 5 ingredients and a little too tasty! Healthy too might I add. I love being able to reach in the fridge and grab a ball or two for a quick mid-morning or afternoon snack.

Make these on Sunday or Monday and they will last through the week. I typically make these in my blender, but you could also throw it in your food processor if that’s what you prefer.

5 ingredient almond butter date balls
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5 ingredient Almond Butter Date Balls

  • Author: Lindsay Cola (Tippens)
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Description

5 Ingredient Almond Butter Date Balls.  These are a great healthy and easy bite-sized snack to keep on hand for the week.  

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Ingredients

  • 10 medjool dates, pitted 
  • 1/2 c oats (GF for gluten-free eaters)
  • 1/2 c creamy almond butter 
  • 1/3 c honey 
  • 1/4 c cocoa powder

Instructions

  1. Add all ingredients to your blender or food processor and blend until a stick ball forms.  
  2. Transfer mixture to a bowl, cover and store in the fridge for 15-20 minutes to let harden before rolling into balls. 
  3. Roll into 1 inch balls and place onto parchment paper.  Place back in the fridge to let harden.  
  4. Store in a parchment lined airtight container for up to 6 days. 
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5 Ingredient Chicken Sausage and Okra Skillet

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5 Ingredient Chicken Sausage and Okra Skillet

I’m all about these 5 ingredient dinners lately you guys. I mean, what’s not to love? 5 Ingredient Chicken Sausage and Okra Skillet- um yes please. I threw in some grape tomatoes and let them blister and burst in the pan, and oh.my.yummy. There is just something so special about blistered tomatoes. You can add them to pretty much anything and it just takes it to next level delish. I could sit and eat a bowl of just straight up blistered tomatoes

My sister was the one who first asked that I do a series of recipes that have 5 ingredients or less. She literally called me up one day and said “Linds, I need recipes with 5 ingredients or less..I don’t have time to browse the aisles in search for star anise”. So, that was that. I immediately went home and looked in my fridge to see what 5 ingredient dinner we were having that night. Obviously, these recipes are extremely simple made for those that don’t have much time, but please feel free to jazz it up however you’d like!

5 Ingredient Chicken Sausage and Okra Skillet

This dinner is made in one skillet with just 5 simple ingredients- Chicken sausage, Okra, tomatoes, garlic, and your go-to all purpose seasoning. I used What’s Gaby Cooking’s Go-To Spice blend because it’s so yum, but feel free to use your favorite! I cooked it all in a little butter, olive oil, salt and pepper, however, I don’t count those as ingredients as most people typically have that in their pantry. 🙂 I hope this helps make your evening a little less stressful and I obviously hope you love!!

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5 ingredient chicken sausage and okra skillet

5 Ingredient Chicken Sausage and Okra Skillet

  • Author: Lindsay Cola (Tippens)
  • Yield: 2 1x
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Description

5 Ingredient Chicken Sausage and Okra Skillet.  So simple, fresh, and healthy.  Perfect 20 minute weeknight dinner! 

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Ingredients

  • 2 chicken sausage links (pre-cooked), sliced into rounds
  • 5 cloves garlic, minced
  • 1 1/2 c fresh okra, sliced in half lengthwise
  • 1 1/2 c grape tomatoes
  • 2 tsp all-purpose seasoning (I used What’s Gaby Cooking’s go-to blend)
  • 3 T butter
  • 1 T olive oil
  • Salt and pepper, to taste

Instructions

  1. Heat a large cast iron skillet over medium-high heat. Add butter and olive oil.
  2. Add chicken sausage to skillet and cook for 2 minutes per side; try not to fiddle with them too much once they are in the pan so they can get a nice char.
  3. Now add tomatoes, garlic, seasoning, and okra; cook for 4-6 minutes, stirring every few minutes, until tomatoes have started to burst and okra is soft. 
  4. EAT!
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5 minute black bean chipotle dip

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5 minute black bean chipotle dip

This Black Bean Chipotle Dip no joke takes less than 5 minutes and is loaded with delicious flavas! It’s perfect for entertaining because it can be made ahead of time and simply stored in the fridge until you are ready to serve it. And yes, I very much realize that blended up black beans aren’t the most gorgeous thing you’ve ever laid your eyes on, but just hold that thought until you take a bite, would ya?

5 minute black bean chipotle dip

I made this dip in my vitamix, but you could always use a food processor as well. I made sure to pulse it out, so that it didn’t become too smooth because I like the texture to have a few black bean bits in there, but feel free to fully blend as smooth as your heart desires. This dip is perfect for Cinco De Mayo or any friend gathering. I served with Siete Lime tortilla chips, but it would also be delicious with jicama or carrot sticks for a healthier alternative.

5 minute black bean chipotle dip
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5 minute black bean chipotle dip

5 minute black bean chipotle dip

  • Author: Lindsay Cola (Tippens)
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Description

5 minute black bean chipotle dip.  Vegan, gluten free, and SO delicious!

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Ingredients

  • 2– 15 oz cans black beans, drained and rinsed (reserve 1 T liquid from can)
  • 2–3 chipotle peppers in adobo sauce, plus 3-4 tsp of the sauce from can (all depends on your spice tolerance/preference-if you’re concerned, start with less and add as you go)
  • 1/2 c cilantro
  • Juice of 2 1/2 limes
  • 3 T olive or avocado oil 
  • 3/4 tsp salt, more to taste
  • 3/4 tsp cumin 
  • 1/2 tsp chili powder 
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp smoked paprika

Instructions

  1. Add all ingredients to your blender or food processor and pulse until you’ve reached your desired consistency.  
  2. Spoon into a serving bowl, garnish with fresh cilantro and serve with tortilla chips. 
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Gluten Free Cinnamon Swirl Banana Bread

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Gluten-Free Cinnamon Swirl Banana Bread

Just believe me when I tell you this is THE MOST DELICIOUS BANANA BREAD EVER. Gluten-Free Cinnamon Swirl Banana Bread, that is.

My family was in town last weekend for my nephew’s 2nd birthday that happened to fall on Easter this year. And wanna know a fun fact? : my 2nd birthday was also on Easter! Cool, huh? Anywho, my mom loves banana bread, and I had been wanting to get a gluten-free banana bread recipe up on the blog, so I figured what a perfect time to experiment while, my mother, let’s call her the banana bread expert, was in town.

Gluten-Free Cinnamon Swirl Banana Bread

Well…. it turned out absolutely FANTASTIC. I’m talking moist (sorry it’s the only appropriate word here) and seriously so freaking yummy, so that left me with one option and one option only. Make another loaf. And you better make it fast.

Gluten-Free Cinnamon Swirl Banana Bread

Moist Banana Bread swirled with cinnamon sugar.. I mean, what’s not to love? It’s most definitely my new go-to banana bread, and I can’t wait for you to try it! Let me know what you think, but I hope you love love love it!!

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Gluten-Free Cinnamon Swirl Banana Bread

Gluten Free Cinnamon Swirl Banana Bread

  • Author: Lindsay Cola (Tippens)
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Description

The most delicious banana bread EVER.  Gluten Free and swirled with delicious Cinnamon Sugar. 

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Ingredients

  • 2 c all-purpose gluten free flour 
  • 3/4 c light brown sugar
  • 1/2 c butter, softened to room temperature 
  • 2 eggs
  • 1/3 c greek yogurt 
  • 1 tsp vanilla 
  • 4 very ripe bananas, mashed 
  • 1 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/4 tsp salt 
  • 1/2 tsp cinnamon
  • 1/2 c walnuts or pecans, optional 

For the Cinnamon Sugar:

  • 2 T granulated sugar 
  • 1/2 tsp cinnamon 

Instructions

  1. Preheat oven to 350 degrees and line loaf pan with parchment paper. 
  2. Add softened butter and sugar to stand mixer, and beat on high until creamy and fluffy. 
  3. Add eggs, one at a time, beating slowly. 
  4. Now add greek yogurt, mashed bananas, and vanilla; beat on low until combined. 
  5. Gradually add in flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined.  
  6. Fold in walnuts. 
  7. Pour half of batter into loaf pan and spread evenly.  Sprinkle on half of the cinnamon sugar, and using a knife swirl into batter. 
  8. Pour remaining batter on top and repeat with cinnamon sugar.  
  9. Bake in pre-heated oven for 50-60 minutes, or until a toothpick inserted comes out clean. 
  10. EAT!
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Chipotle Chicken Lettuce Cups

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Chipotle Chicken Lettuce Cups

These Chipotle Chicken Lettuce Cups are the perfect low carb yet extremely delicious lunch or dinner. The taco meat and chipotle crema can be prepared ahead of time and stored in the fridge until you’re ready to assemble. I would suggest re-heating the meat before serving. Hope you all had a wonderful Labor Day!!

Enoy!

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Chipotle Chicken Lettuce Cups

Chipotle Chicken Lettuce Cups

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-3 1x
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Description

Quick and Easy Chipotle Chicken Lettuce Cups.  Low-carb, super quick to throw together, and perfect for lunch or dinner.  

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Ingredients

For the chicken:

  • 1 lb ground chicken
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp Chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1–2 tsp chipotle paste or 1–2 chipotle Chiles in adobo sauce, seeds removed and finely diced
  • 1/4 c chicken broth
  • Juice of 1 lime

For the chipotle crema:

  • 1/2 c Mexican crema (can also use greek yogurt or sour cream)
  • Juice of 1/2 lime, more as needed
  • 1 tsp chipotle paste or Chiles in adobo, seeds removed

Optional toppings: Serrano’s, avocado, red onion, cilantro, watermelon radish, chipotle crema, salsa, lime wedge

Instructions

  1. Heat 1 T avocado oil in non stick skillet. Add onion and garlic and cook 2 minutes. Now add chicken and cook, breaking up until no longer pink. Add spices and mix together. Now add chicken broth, reduce heat and simmer for another few minutes.
  2. To make chipotle crema, add all ingredients to blender and pulse until smooth.
  3. Spoon chicken mixture into butter lettuce cups and top with desired toppings!
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Salsa Roja

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SALSA. I LOVE SALSA. If I had to choose one snack for the rest of my life, it would definitely be chips and salsa. This Salsa Roja is as fresh as it comes, and so easy to make.

How does life seem to keep getting busier and busier every year? I realized the other day I hadn’t been to the dentist in over a year! I’m usually so good about going twice a year and somehow I let it slip on by.  Aside from all of the traveling, crazy work schedule, and buying a house (a fixer upper might I add; ya know.. just a minor project to fit in all my free time I don’t have), i’m trying my best to keep up with my blog but it’s been quite difficult.  So, just letting you know why I haven’t been posting as much lately!  We close on our house next week and construction begins shortly after, so I’ll definitely be sharing those details with you, and I may even ask for your opinion on things.  Decision making hasn’t always been my strong point.

Anywho, let’s talk salsa because Cinco de Mayo is now in 3 short days- woop woop!! What a great holiday, I tell ya.  This roasted tomato salsa is better than any restaurant salsa and so easy to make!

Start by heating up a Comal (Mexican griddle/skillet) or Cast Iron Skillet but do not add any oil! We want to dry roast the tomatoes and peppers.  Once the skillet is hot, add the tomatoes, jalepenos, serranos, and onion to the pan, and cook until all sides are very very charred. The more charred the better! Then add roasted tomatoes, onion, and peppers (remove the seeds and veins from the jalepenos) to your blender or food processor along with salt and lime juice; blend until smooth.  Then add in the cilantro and pulse it out a few times just so that the cilantro gets chopped up but not pureed. 

I can’t get over how yummy this salsa is every time I make it.  It’s seriously SO GOOD!!!!  It’s of course perfect with chips, but also great to keep in the fridge to serve with eggs, breakfast hash, quesadillas, tacos, etc.!

ENJOY!!

Roasted Tomato Salsa
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Roasted Tomato Salsa

Salsa Roja

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4–6 1x
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Ingredients

  • 6 roma tomatoes
  • 2 jalepeno peppers, stems removed (veins and seeds removed after roasting) 
  • 2 serrano peppers, stems removed
  • 1/2 white onion, cut into large pieces
  • Handful of cilantro
  • Juice of 1 1/2– 2 limes
  • 1 tsp salt, more to taste

Instructions

Stove top method:

  1. Heat Comal or cast iron skillet (no oil) until hot. Add tomatoes, onion, jalapenos, and serranos; cook, turning every few minutes, until all sides are completely charred. 
  2. Add all charred tomatoes, onion, and peppers to the blender.  Make sure to remove the veins and seeds from the roasted jalapenos prior to adding to the blender. 
  3. Add lime juice and salt to blender and blend until smooth.  
  4. Now add cilantro and pulse until cilantro has been chopped up but not pureed.  
  5. Serve with chips, tacos, enchiladas, eggs, etc.!

Oven Method:

  1. Preheat broiler and line baking sheet with parchment paper. 
  2. Add tomatoes, onion, and peppers to sheet pan in an even layer.  Broil, turning every few minutes, until all sides of all items are very charred.  
  3. Add roasted tomatoes, onion, and peppers to blender, making sure to remove the veins and seeds from the jalepenos first. 
  4. Add in lime juice and salt, and blend until smooth. 
  5. Now add cilantro and pulse until cilantro has been chopped but not pureed.  
  6. Store in fridge or eat immediately! ENJOY!!
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Salmon Tzatziki Bowls for Two

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Gimme 800 more of these Salmon Tzatziki Bowls, please.

I don’t know what it is about this combo that makes my mouth water just talking about it, but it’s out of this world. Garlicky. Citrusy. Herby. And best of all, light, delicious, and easy!  You absolutely cannot go wrong with this one.

Baked Salmon Tzatziki Bowls

Pre-heat oven to 400 degrees and line baking sheet with foil or parchment paper.  Mix up the marinade and pour over the salmon; let sit for 10-15 minutes. Meanwhile, heat oil in a medium sized skillet.  Add kale to the pan of oil, season with salt, pepper, garlic powder, and sauté lightly.  We don’t want those greens to be too wilted, so only a minute or two.. Transfer the kale to your serving bowls and set aside.

In a separate bowl, combine tomatoes, red onion, lemon juice, parsley, a little oil, salt and pepper, and toss to combine. Now take a bite…

Mmm hmm… I told you so.

Bake the salmon for 15-17 minutes, depending on the size of your fillet. Assemble your bowls with baked salmon, avocado slices, tomato mixture, sliced cucumbers, lemon wedges, and top it all off with a big dollop of tzatziki and freshly chopped parsley! Enjoy!!

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Baked Salmon Tzatziki Bowls

Salmon Tzatziki Bowls for Two

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 1x
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Ingredients

FOR THE SALMON:

  • 2– 5 oz salmon fillets
  • 2 T olive oil
  • Juice of 1/2 lemon
  • 1/2 tsp oregano
  • 1/4 tsp salt & pepper
  • 1/4 tsp garlic powder
  • 2 T chopped fresh parsley

FOR THE BOWLS:

  • 2 tsp Olive Oil
  • 4 c chopped kale
  • 1/4 tsp salt, pepper, and garlic powder
  • 1/2 avocado, sliced
  • 3/4 c cherry tomatoes, sliced lengthwise
  • 1 handful parsley, chopped
  • 2 T chopped red onion
  • Juice of 1/2 lemon + wedges for serving
  • 2 spoonfuls of store-bought or homemade Tzatziki
  • Cucumber slices, for serving

Instructions

  1. Preheat oven to 400 and line baking sheet with foil.
  2. In a small bowl, combine all the oil, lemon juice, oregano, salt, pepper, garlic powder, and parsley. Pour over Salmon Fillets and let marinate for 10-15 minutes.
  3. Combine tomatoes, red onion, parsley, lemon juice, 1 tsp oil, and salt/pepper to taste. Set aside.
  4. Transfer Salmon to oven and bake for 15-17 minutes, depending on the size of your fillet.
  5. Meanwhile, heat another T of oil in a cast iron skillet. When oil is hot, add kale, salt, pepper, and garlic powder. Lightly saute for 1-2 minutes, then transfer to serving bowls.
  6. To assemble, place salmon on top of sautéed kale with a dollop of tzatziki. Add sliced avocado, tomato mixture, and cucumber slices. Serve with a lemon wedge and enjoy!
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