Grilled Salmon over Kale Salad with Farro

GRILLED SALMON OVER KALE SALAD WITH FARROW

INGREDIENTS

1 salmon filet (grill it yourself or get it pre-cooked at Whole Foods like I did!)

1 bunch of kale

1/4 cup of dry 10-minute farro, cooked (instructions below)

2 tablespoons of shredded Parmesan cheese

Juice from half a lemon

1 tablespoon of olive oil

Salt and pepper, to taste

DIRECTIONS

  1. Combine 1/4 cup of dry farro with 3/4 water or broth (I love to use chicken broth for extra flavor!) in a small saucepan and heat on medium-high. When it comes to a boil, turn heat down to low and cover for 10-12 minutes.
  2. After rinsing one large bunch of kale, de-stem and then chop the greens into bite-sized pieces before placing into a large mixing bowl.
  3. By this time the farro should be cooked! Remove the saucepan from heat and let stand covered for 5-7 minutes until most of the water or broth has absorbed.
  4. While the farro sits, pour olive oil and sprinkle salt on the greens in the mixing bowl, before massaging with your hands until the kale is fragrant and a little wilted.
  5. If necessary, drain the rest of the water or broth from the farro before tossing into the mixing bowl with the kale. At this time you’ll also add the parmesan and toss until everything is evenly distributed!
  6. Pour kale salad onto plate or large bowl and top with grilled salmon. Enjoy!
Roasted Brussels Sprouts + Rosemary Grilled Chicken Bowl
Zucchini Noodles with Grilled Chicken and Blistered Tomatoes

GRILLED CHICKEN, ROASTED BRUSSELS SPROUTS AND PARMESAN BOWL

INGREDIENTS

1 pound of Brussels sprouts

2 tablespoons of olive oil

1 grilled chicken breast (grill your own or get the pre-made rosemary grilled chicken breasts from Whole Foods… so good!!!)

2 tablespoons of grated parmesan cheese

Salt and pepper, to taste

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Rinse the Brussels sprouts and lay out on a cutting board. Trim the ends and then depending on how large they are, cut them in half. You want them to be bite-sized! Place the cut up sprouts in a large mixing bowl and toss with olive oil, salt and pepper. Lay flat onto a sheet pan and roast for 30 to 40 minutes, shaking the pan occasionally to make sure they brown and cook evenly. I used this recipe for roasting instructions!
  3. While the Brussels are cooking, grill your chicken! Or chop up the pre-made grilled chicken you bought :)
  4. Once the Brussels are tender, remove from the oven and place in a bowl with grilled chicken. Toss with 2 tablespoons of grated parmesan and season with more salt and pepper if desired. Enjoy immediately!

ZUCCHINI NOODLES WITH BLISTERED TOMATOES AND GRILLED CHICKEN

INGREDIENTS

1 package of pre-cut zucchini noodles (or 2 medium zucchinis spiralized!)

2 tablespoons of olive oil

1/4 cup of diced onions

A handful of cherry tomatoes

Cholula, to taste

1 grilled chicken breast (I used the Whole Foods rosemary grilled chicken for this recipe too!)

2 tablespoons of grated parmesan cheese

Salt and pepper, to taste

DIRECTIONS

  1. Heat olive oil in large saute pan on medium-high heat. Add diced onions until transparent (but not caramelized!). Throw in tomatoes and cook until tender and blistering.
  2. Next, put all of the zucchini noodles in the pan and saute for 3 minutes on high heat. Add cholula, salt, pepper and red chili flakes while cooking!
  3. If necessary, drain some of the excess water/juice in the pan, and then place back on heat. Add the diced grilled chicken and cook for one minute.
  4. Pour the parmesan cheese over the noodle mixture and mix for 15-20 seconds. The cheese should make the juice in the pan thicken into more of a sauce! Serve immediately.
Easy Weeknight Recipes that are both healthy and delicious!
Easy Roasted Okra Recipe

EASY ROASTED OKRA WITH SALMON

INGREDIENTS

1 salmon fillet (grill it yourself or get it pre-cooked at Whole Foods like I did!)

1 pound of okra

2 tablespoons of olive oil

Salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 450 degrees. Rinse okra and then trim each end (just the very ends!), and place into a medium-sized mixing bowl. Toss with olive oil and sprinkle with a nice amount of salt and ground pepper.
  2. Place the okra on a sheet pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes – I find that setting the timer on my phone for 5 minutes and just repeating that three times is the easiest to do… I always forget about a longer timer! I used this recipe for roasting instructions.
  3. Remove from heat, transfer to the plate with the salmon and enjoy immediately!
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