Around the start of a new year, many people are setting their wellness intentions, from incorporating a variety of greens into meals to boosting daily step goals, drinking more water and practicing gratitude.
As part of the journey, it’s important to rethink nutrition and your recipe repertoire to include better-for-you meals. For example, you can satisfy seafood cravings while getting your protein fix with Italian Crusted Salmon with Caesar Salad.
The unique blend of little red and green baby butter lettuces in a Sweet & Crunchy Salad Blend is perfect for adding to Grilled Zucchini Nachos, a delightfully tasty alternative to traditional nachos. This veggie-forward version offers a healthier dinner idea or an easy snack for game day gatherings and other group celebrations.
Italian Crusted Salmon with Caesar Salad
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 2
1 clove garlic, minced
1 teaspoon lemon juice
2 teaspoons chopped, fresh rosemary
1/2 teaspoon honey
1/4 teaspoon salt
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon olive oil
2 salmon fillets
nonstick cooking spray
2 bags of romaine lettuce with a bottle of Caesar salad dressing
2 lemon wedges (optional)
Heat oven to 425 F. Line sheet pan with parchment paper.
In small bowl, combine garlic, lemon juice, rosemary, honey and salt. In another small bowl, combine breadcrumbs, walnuts and olive oil.
Place salmon on prepared sheet pan. Spread mustard mixture over fish; sprinkle with panko mixture, pressing to adhere. Lightly coat with nonstick cooking spray.
Bake 12-15 minutes, or until fish flakes easily with fork.
Place greens for in large bowl. Drizzle with dressing; mix well.
Evenly divide salad among two plates. Top with salmon. Serve each with lemon wedge, if desired.
Grilled Zucchini Nachos
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4
4 medium zucchini, sliced into 1/4-inch thick rounds
1 tablespoon extra-virgin olive oil
salt, to taste
pepper, to taste
1 cup cheddar cheese, shredded
1 bag (5 ounces) of your favorite bag of salad greens
1 cup canned corn, cooked and drained
1 cup canned black beans, rinsed and drained
1 cup tomato, diced
1/4 cup green onions
1/4 cup red onions
1 jalapeno, finely diced (optional)
1 avocado, diced
1/4 cup cilantro, chopped
1 tablespoon sour cream
Heat grill to medium heat.
In large bowl, toss zucchini and olive oil to coat. Season with salt and pepper, to taste.
Place zucchini on grill pan; grill 4-5 minutes until just tender. Top zucchini with cheese and cook until cheese melts, 1-2 minutes.
Remove from grill and place on plate or large platter. Top cheesy grilled zucchini with salad blend; corn; black beans; tomato; green and red onions; jalapeno, if desired; avocado; cilantro; and sour cream.
