Easy Salmon Potstickers

These potstickers come together really quickly and they cook really fast. Make a large batch and freeze them for an easy weeknight dinner or quick appetizer.

First tip for making potstickers, use a blender to combine the filling. This brings all of the flavors together and ensures even cooking.

Next, use a one tablespoon scoop to measure out the filling onto the wanton wrappers. Again, it ensures the filling is evenly distributed and the wantons don’t end up overfilled.

You’ll need to work quickly, in small batches to prevent the wantons from drying out. Lay out six wrapper on your work surface. Add a tablespoon of filling to each. Then use your finger to wet two edges of the wrapper.

Fold the wrapper into a triangle and seal tightly.

Place your completed potstickers on a parchment lined baking sheet until ready to cook. Or cover the uncooked potstickers with plastic wrap and freeze in a single layer for one to two hours, until firm. Then transfer to a freezer back and store for up to three months.

To cook from fresh or frozen, heat a tablespoon of oil in a nonstick skillet. Add 8 to 12 potstickers to the pan and allow to crisp, about two minutes. Add 1/3 cup of vegetable stock and quickly cover the pan with a lid. Cook until the broth has evaporated.

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Salmon Potstickers

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course

Equipment

  • Blender

Ingredients
  

  • 30 Wanton Wrappers
  • Avocado Oil
  • 1 cup Vegetable Stock divided

For the Filling

  • 5 oz Slaw Mix
  • 3.5 oz Shiitake Mushrooms
  • 4 Green Onions
  • 1 inch Ginger peeled
  • 2 cloves Garlic peeled
  • 1 large Egg Yolk
  • 1 lb Salmon skin removed and roughly chopped
  • 1 tbsp Coconut Aminos
  • 1 tsp Rice Wine Vinegar
  • 1 tsp Rice Wine
  • 2 tsp Toasted Sesame Oil
  • 1 tsp Asian Chili Sauce

For Sriracha Dipping Sauce

  • 1/2 cup Mayonnaise
  • 1 tbsp Lime Juice
  • 1 tbsp Sriracha Sauce

Instructions
 

For the Filling

  • Add all of the filling ingredients to a blender. Process until combined but do not puree.

For the Dumplings

  • Working in small batches, not more than six at a time, lay out wanton wrappers. Add 1 tablespoon of filling to each wrapper. Dip your finger in water and wet two sides of the wanton wrapper. Fold the wrapper over the filling to create a triangle and seal the edges completely.
  • Place the completed wantons on a baking sheet lined with parchment paper.
  • To cook, heat 1 tablespoon of avocado oil in a large skillet, over medium-high heat until it shimmers. Add eight to twelve wantons to the pan. Cook until golden brown, about two minutes.
  • Reduce the heat to low. Carefully add 1/3 of a cup of vegetable stock to the pan and immediately cover the pan with a lid.
  • Cook until the stock has completely evaporated. Remove the potstickers to a plate for serving.

For the Dipping Sauce

  • In a small bowl, combine the sauce ingredients and stir until smooth.
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Vegetarian Gluten Free White Chili Mac

I’m going to be honest, this recipe was kind of made up on the fly. Because I tend to feel really awful when I’ve eaten tomatoes. I’m really sensitive to certain nightshade vegetables. So I was planning to make a chili mac dish for lunch but I needed one that doesn’t require tomatoes. Which made me think of white chicken chili with a vegetarian spin.

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Vegetarian White Chili Mac

Prep Time 15 mins
Cook Time 20 mins
Course Main Course

Ingredients
  

  • 1 tbsp Avocado Oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 8 oz Baby Bella Mushrooms stems removed and sliced
  • 2 15oz Cans White Beans drained and rinsed
  • 1 4oz Can Diced Green Chiles
  • 3 cups Vegetable Stock
  • Juice of 1 Lime
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/4 tsp Dried Oregano
  • Salt and Pepper to taste
  • 1 8.8oz Box Gluten Free Pasta cooked to package instructions

Instructions
 

  • In a large skillet, heat the avocado oil over medium-high heat. Add the onions and saute until tender.
  • Add the garlic and cook an additional minute.
  • Add the mushrooms and cook an additional three to four minutes.
  • Add the beans, green chiles, spices, lime juice, and vegetable stock. Simmer about 15 minutes.
  • Add the cooked gluten free pasta. If preparing for meal prep, divide between meal prep containers and refrigerate until ready to heat and enjoy.
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Blueberry Pumpkin Seed Chicken Salad

Great for lunch or a quick snack

Chicken salad is a great go to as a sandwich, with greens for a salad, or as a protein-packed snack with crackers. This salad has a little different twist with the addition of sweet, dried blueberries, and crunchy pumpkin seeds. Both add great flavor and extra fiber.

This recipe can dressed in two ways. I used a jarred olive oil based mayonnaise. You can also substitute vegan-aise.

Or blend your own dressing using an avocado, a tablespoon of lemon juice, a table spoon of avocado oil and salt and pepper to taste. Place all ingredients in a high speed blender and process until smooth and creamy.

However you choose to dress this salad, it makes a great grab-and-go lunch. Save yourself some time and use leftover chicken or even a cooled rotisserie chicken from your local market.

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Blueberry Pumpkin Seed Chicken Salad

Prep Time 10 mins
Course Main Course, Salad, Snack

Ingredients
  

  • 2 cups Chicken cooked and diced
  • 1/4 cups Dried Blueberries
  • 1/4 cup Pumpkin Seeds
  • 1/4 cup Green onions chopped
  • 1/3 cup Mayonnaise
  • Salt and Pepper to taste

Instructions
 

  • Add all ingredients to a large bowl and stir to combine.
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Israeli Couscous Salad

This vegetarian salad is so simple to prepare and packed with delicious flavor. This recipe is enough for two vegetarian salads for your meal prep lunch. Or service it as a side dish with chicken, fish, or lamb. I like it along side my Za’atar Lamb Chops. Find the link to this recipe, and more, below.

Israeli Couscous

Also called Giant Couscous or Pearl Couscous, this toasted pasta is a great option to accompany a wide variety of dishes. It’s quick and easy to prepare and adds great texture.

I’ve not found this in a gluten free option. If you are gluten free, I recommend substituting buckwheat, quinoa or millet in this salad.

You’ll want to follow the package instructions when preparing Israeli Couscous. The variety I use calls for one and a quarter cups of liquid to one cup of couscous. In this case, I used a vegan vegetable stock to add a little extra flavor. The pasta absorbs the cooking liquid so feel free to experiment with different cooking liquids.

Bring the vegetable stock and couscous to a boil in a small pot. Reduce the heat to low and cover for six minutes. Fluff the couscous with a fork and you’re ready to enjoy. I recommend not leaving the couscous sit too long before adding sauce or dressing. I will get very sticky when it cools and needs the sauce or dressing to keep from forming one big solid clump.

Chickpeas

Canned chickpeas are great if you’re in a hurry. I look for reduced sodium or no salt added whenever I need to purchase them. But they can’t compete with the flavor of with the flavor of cooking them yourself. Preparing chickpeas is really simple. It just requires a little advanced planning because they do need to soak overnight. For one cup of dried chickpeas, you’ll need four cups of water. Place the chickpeas and water in a large bowl and allow to set on the counter (or in the fridge) overnight.

When you’re ready to cook, drain the soaking water from the chickpeas. Place them in a pot and add four cups of fresh water. Bring to a boil and reduce to a simmer for about 45 minutes or until the chickpeas are tender. Drain the cooking liquid and you’re ready to use freshly cooked chickpeas in salads, soups, or stews. Prepare your own hummus or roast them for a satisfying, crunchy snack.

Art of Tea Organics

Preparing the Salad

This salad couldn’t be simpler to prepare once the couscous and chickpeas are cooked. In a bowl, combine the couscous, chickpeas, finely diced red onion, and matchstick carrots.

Next, to make the dressing, add the herbs, lemon juice, salt and pepper to a food process. Pulse a few times to chop the herbs. Then with the food processor running, stream in the olive oil. Pour the dressing over the couscous mixture and stir to combine.

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Israeli Couscous Salad

Course Salad, Side Dish
Servings 4

Equipment

  • Food Processor

Ingredients
  

  • 1 cup uncooked Israeli Couscous
  • 1 cup Chickpeas cooked
  • 1/2 small Red Onion finely diced
  • 1 small handful Mint
  • 1 small handful Parsley
  • 1/2 cup Matchstick Carrots
  • Juice of half a lemon
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste

Instructions
 

  • Prepare the couscous according to package instructions. I recommend substituting a vegan vegetable stock for the amount of water called for.
  • While the couscous is cooking, add the mint, parsley, lemon juice, salt and pepper to the bowl of a food processor. Pulse a few times to chop the herbs. Then with the food processor running, stream in the olive oil.
  • In a large bowl, combine the cooked couscous, chickpeas, onion, and carrots. Add the dressing and stir to combine.
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Charoset Briks

A sweet twist on a Middle Eastern classic

Charoset: A sweet, dark-colored paste made of fruits and nuts, eaten at Passover seder. The Ashkenazi version is traditionally made with apples while the Sephardic version contains dried fruits like dates and figs.

What am I going to do with my leftover charoset? That’s how this recipe came about. I made a large batch of Sephardic-style charoset and had some left after Passover. I also remembered a recipe for an Israeli version of Tuna Briks I made a while back. These were a mixture of tuna, harissa, capers and spices wrapped in phyllo dough and baked. So I decided to combine the jam-like charoset with freshly purchased phyllo dough to create sweet briks.

Phyllo dough can be a tricky product to work with. It’s important to work quickly and to keep unused sheets covered with a damp cloth to prevent it from drying out. For the purpose of this recipe, I made sure my charoset was at room temperature. The finished product was like an elevated fig cookie. Yum!

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Folding Your Charoset Briks

Once you have layered your phyllo dough, cut it into thirds.

Place one tablespoon of the charoset filling at the end of each strip. You’ll need to work quickly to keep the phyllo from drying out.

Fold from the corner of the phyllo, bringing the dough up over the filling to create triangle.

Brush the end of the phyllo with egg wash to help seal the briks.

Place the completed briks on a baking sheet, coated with cooking spray. Brush the outsides with egg wash prior to baking.


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Charoset Briks

A sweet twist on a savory favorite
Prep Time 15 mins
Cook Time 10 mins
Baking Time 15 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine Israeli, Jewish

Equipment

  • Blender

Ingredients
  

  • 1 pkg Phyllo Dough defrosted
  • 1 Egg lightly beaten
  • Cooking Spray

For the Charoset

  • 1/2 lb Mejool Dates pitted and coarsely chopped
  • 1/2 lb Turkish (Calimyrna) Figs coarsely chopped
  • Zest and Juice of One Orange
  • 1/4 cup Lemon Juice
  • 1/2 tsp Powdered Ginger
  • 1 cup Water

Instructions
 

  • Start by making the charoset and allowing it to cool to room temperature.
  • Preheat the oven to 350 degrees.
  • Place one sheet of phyllo dough on a large cutting surface. Coat lightly with cooking spray. Layer one sheet of phyllo over and coat light with cooking spray. Repeat until you have layered five sheets of phyllo.
  • Starting at the short end, cut the phyllo sheets into three strips.
  • Place one tablespoon of the charoset at the end of each strip. Bring the corner up over the charoset to create a triangle. Continue to fold the phyllo around the filling until you reach the end. Dab the end with the beaten egg to seal. Repeat with the remaining filling.
  • Place the completed briks on a baking sheet, coated with cooking spray. Brush the outside of the briks with egg wash and place in the oven. Bake for 15 minutes or until the phyllo is a golden brown.
  • Allow to cool and enjoy.

For the Charoset

  • Place the ingredients in a small pot and bring to a boil.
  • Reduce the heat and allow to simmer about 10 minutes, until the mixture thickens and the fruit has broken down.
  • Remove from heat and transfer the mixture to a blender. Blend to a chunky texture.
  • Allow the charoset to cool to room temperature before making the briks.
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Mediterranean Tuna Salad

A great option for a quick and delicious lunch

Recipes centered around the Mediterranean diet are great options for anti-inflammatory friendly meals because they’re loaded with antioxidants and, often, plant-based proteins. Not to mention heart-healthy fats.

When making this salad, I opted for using dried chickpeas and cooking them. This allows me to control the sodium. Place a cup of dried chickpeas in a bowl with four cups of water and allow to soak overnight. Transfer the chickpeas and water into a pot and add an additional four cups of water. Bring to a boil and allow to simmer until the chickpeas are tender. I cooked mine about an hour. For a shortcut, substitute a 15oz can of chickpeas. Just drain and rinse them before adding to the salad.

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Mediterranean Tuna Salad

Prep Time 20 mins
Cook Time 1 hr
Soak Time 8 hrs
Total Time 9 hrs 20 mins
Course Main Course
Cuisine Mediterranean
Servings 3

Equipment

  • Mini food processor

Ingredients
  

For the Salad

  • 1 cup Chickpeas dried
  • 9 cups Water divided
  • 1/2 cup Quinoa
  • 5 oz Tuna drained and flaked
  • 3 cups Arugula
  • 1/4 cup Kalamata Olives
  • 1/4 cup Feta

For the Dressing

  • 1/2 cup Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 2 cloves Garlic
  • 1 tsp Italian Seasoning Blend
  • Salt and Pepper to taste

Instructions
 

For the Salad

  • Place the chickpeas and 4 cups of the water in a large bowl. Allow to soak overnight. Transfer the chickpeas and water to a large pot. Add an additional 4 cups of water. Bring to a boil and reduce to a simmer. Cook the chickpeas until tender, about 1 hour. Drain and allow to cool.
  • Place the quinoa and the remaining 1 cup of water in a small pot. Bring to a boil. Reduce the heat to low and cook 15 minutes, or follow package instructions. Allow to cool.
  • In a large bowl, combine the arugula, olives, tuna, cooled chickpeas, and cooled quinoa. Add the dressing and toss to coat. Top with feta cheese and portion into containers for meal prep.

For the Dressing

  • In a mini food processor, combine the dressing ingredients and process until incorporated.
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Apricot Jalapeno Glazed Chicken Thighs

A little sweet, a little heat, and perfect for weeknight dinner

This is a perfect recipe for an easy weeknight meal. I chose to oven roast my chicken thighs but this could easily be adapted for the grill.

When preparing your chicken thighs for the oven, be sure to pat the skin dry before seasoning, to ensure it crisps. I allow the chicken to cook for about 20 minutes before I start adding the glaze. Don’t glaze the chicken from the start because the sugar in the glaze will burn easily.

I paired the chicken with a Strawberry Avocado Pasta salad. Get the link to that recipe below.

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Apricot Jalapeno Glazed Chicken Thighs

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 2

Equipment

  • Blender

Ingredients
  

  • 1.5 lbs Chicken Thighs
  • 1/2 cup Apricot Jam
  • 1 small Jalapeno de-veined and coarsely chopped
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Coarse Ground Mustard
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Pat the skin of the chicken thighs dry with a paper towel. Place the chicken thighs on a baking sheet and season with salt and pepper.
  • In a blender, add the apricot jam, jalapeno, mustard, and vinegar. Blend until smooth.
  • Bake the chicken thighs approximately 20 minutes. Baste with a light coat of the glaze and continue baking an additional 5 minutes. Repeat three more times, allowing 5 minutes between each addition of the glaze.
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Pair it with…

Strawberry Avocado Pasta Salad


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Za’atar Chicken Thighs with Zucchini Corn Salad

An easy weeknight meal with the flavors of summer

Za’atar is one of my go-to spices. It’s earthy, warm and pairs well with all things savory. Za’atar is a blend of herbs, sesame seeds, and sumac and is a popular spice blend in Middle Eastern cooking. You can certain create your own blend but I prefer to buy it already made up.

This salad is a blend of peppery arugula, sweet corn and zucchini. I dressed it with lemon juice and olive oil along with za’atar, salt and pepper. I saute the vegetables to give an added nuttiness to the corn.

Save time prepping garlic by using a smaller grater or zester. This will ensure an even mince. No one likes biting into big pieces pieces of garlic!

For the chicken, I prefer to bake it but you could certainly pan roast it as well. Brown the chicken in avocado oil, at a high heat. Then lower the heat and cover the pan to allow it to cook through.

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Za’atar Chicken Thighs with Zucchini Corn Salad

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Israeli
Servings 2

Ingredients
  

  • 4 Chicken Thighs bone in, skin on
  • 1 tbsp Avocado Oil
  • 1 tbsp Za'atar
  • Salt and Pepper to taste

For the Salad

  • 1 medium Zucchini sliced
  • 1 medium Yellow Onion diced
  • 1 clove Garlic minced
  • 1 10oz Bag Frozen Corn cooked according to package instructions
  • 1 tbsp Avocado Oil
  • 3 cups Arugula

For the Dressing

  • 1 tbsp Olive Oil
  • Juice of 1/2 a Lemon
  • 1 tbsp Za'atar

Instructions
 

For the Chicken

  • Preheat the oven to 375 degrees.
  • Place the chicken pieces on a baking sheet.
  • In a small bowl, combine the avocado oil, za'atar, salt, and pepper. Brush the chicken with oil and spice mixture.
  • Bake the chicken approximately 35 minutes, until the skin is golden brown and juices run clear.

For the Salad

  • In a skillet, heat the avocado oil over medium-high heat. Add the onions and cook until browned, about five minutes. Add the garlic, zucchini, and corn. Cook until the vegetables have browned, another five to seven minutes. Season with salt, pepper, and za'atar. Allow the mixture to cool slightly
  • In a large bowl, toss the arugula with the cooled vegetable mixture. Dress with the olive oil, lemon juice and finish with za'atar.
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Simple Berry Salad

A simple fresh salad with the flavors of summer

This salad is one I make constantly! It’s so good and so easy to put together. It’s great as a side for lunch, as a snack or to top pancakes or waffles. Add yogurt for a quick breakfast.

Berries are great choice in an anti-inflammatory diet because they are loaded with antioxidants, which can help reduce inflammation in the body. I add a little sweetness with honey, a natural sweetener, and mint, which contains phytonutrients, similar to antioxidants.

I love how bright and colorful the berries look in this salad. It makes this salad so appealing to eat!

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Simple Berry Salad

A fresh, simple salad with the flavors of summer
Prep Time 10 mins
Cook Time 0 mins
Resting Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert, Salad, Side Dish
Cuisine American
Servings 4
Calories 89 kcal

Ingredients
  

  • 1 lb Strawberries quartered
  • 1 pint Blueberries
  • 1/2 pint Raspberries
  • 1/2 pint Blackberries
  • 1 tbsp Honey
  • 1 tbsp Lime Juice
  • 1 tsp Dried Mint

Instructions
 

  • Rinse all berries and drain well.
  • Combine the berries, honey, lime juice, and mint. Toss gently.
  • Refrigerate for at least 30 minutes to allow the berries to macerate.
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Asparagus Salad with Salmon

Perfect for a light meal

When I think of spring recipes, two things come to mind. Asparagus and peas. Both are delicate and light and perfect in spring salads. When buying asparagus, look for lightly bunched tips and thin stalks. This will ensure your asparagus is not woody or bitter.

When making this recipe, I started with roasting my asparagus with garlic and avocado oil. I spread it out on a foil-lined baking sheet, tossed it with the garlic, oil, salt, and pepper. Then roasted it for about 15 minutes at 425 degrees. The asparagus caramelizes a little which brings out the sweetness and creates a more intense flavor for this dish.

I also used Israeli couscous, also known as pearl couscous.

In this case, I went with whole wheat. I try to limit my gluten intake but, in this case, there really isn’t a good substitute. If you are gluten free, quinoa would also work well in this salad.

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Asparagus Salad with Salmon

A bright spring salad
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course, Salad
Cuisine American
Servings 2

Ingredients
  

  • 1 1/2 cups Israel Couscous
  • 2 cups Vegetable Stock
  • 1 bunch Asparagus
  • 2 cloves Garlic minced
  • Zest of one Lemon
  • 3 Scallions chopped
  • 1 tsp Dried Dill
  • 1 tsp Dried Tarragon
  • 2 tbsp Avocado Oil divided
  • 1 lb Salmon fillets
  • Salt and Pepper to taste
  • Pumpkin Seeds optional
  • Feta Cheese optional

For the Dressing

  • 1/4 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 1 tbsp Coarse Dijon Mustard
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees.
  • Trim the asparagus of their woody ends. Toss with the minced garlic, salt, pepper, and 1 tablespoon of the avocado oil. Spread in a single layer on a foil lined baking sheet and roast for 15 minutes.
  • Meanwhile, season the salmon with salt and pepper. Heat the remaining tablespoon in a pan over medium-high heat. Add the salmon and cook 6 to 8 minutes per side, depending on thickness. Set aside.
  • Combine the dressing ingredients in a small food processor or blender. Set aside.
  • In a small pot, combine the couscous and vegetable stock. Prepare according to package instructions. Allow to cool to room temperature.
  • In a large bowl, combine the cooked couscous, roasted asparagus, lemon zest, scallions, dill, and tarragon. Toss to combine. Top with pumpkin seeds and feta, if desired. Add the salmon and serve.
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