Salmon with Dijon Dill Sauce and Broccoli 

Serves 1

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• 6 oz Wild Pacific Salmon Filet

• 1 Tbsp. Fresh Dill, chopped

• 1 Tbsp. Olive or Avocado Oil

• 2 Tsp. Freshly Squeezed Lemon Juice

• 1 1/2 Cups Broccoli, broken into florets

• Sprinkle of Freshly Ground Black Pepper

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1. Preheat oven to 350°, line a baking sheet with parchment paper,

2. In a small bowl mix together the Dijon, lemon, and dill.

3. Place the salmon on the  baking sheet and spread the mustard mixture over top.

4. Bake for 20 minutes, or until the fish flakes when pierced with a fork.

5. While the salmon is cooking, bring a small pot of water to a boil, add the broccoli and cook for 5 minutes, until fork tender.

6. Transfer the salmon to a serving plate, add the broccoli, season with a little salt and pepper and enjoy warm with the Dilly Cucumber Salad.

Bruschetta Sliders and Salad

Serves 1

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• 6 oz Lean Ground Beef

• 1 Roma Tomato, seeded and diced

• 1 Tbsp. Olive Oil

• 1 Tbsp. Balsamic Vinegar

• 1 Tbsp. Fresh Basil, chopped

• 1/2 Red, Yellow, or Orange Pepper, seeded and diced

• 1/4 Cucumber, diced

• 1 1/2 Cups Lettuce of your choosing

• Sea Salt and Freshly Ground Black Pepper

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1. Shape the ground beef into two patties.

2. Cook the patties in a non-stick pan over medium high heat, until no longer pink inside.

3. In a bowl mix together the tomato, olive oil, Balsamic Vinegar and basil.

4. Place the lettuce, pepper, and cucumber in a serving bowl or on a serving plate.

5. Place the sliders on top of the salad, top with the bruschetta mixture, season with a little salt and pepper and enjoy.

Jan's Lemon Ginger Chicken

Serves 2

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• 1 Small Chicken Breast, boneless, skinless

• Juice of 1 Lemon

• 1 Tbsp. Olive or Avocado Oil

• 2 Clove Garlic, minced

• 1/4 Small Red Onion, diced

• 1 Tbsp. Fresh Ginger, grated

• 2 Cups Arugula, Baby Spinach, or Lettuce of your choosing

• Sea Salt and Freshly Ground Black Pepper​​​

 

1. Place chicken in a baking dish.

2. Mix oil, garlic, onion, and ginger in a bowl, pour the over chicken.

3. Allow to marinate for at least 30 minutes.

4. Preheat oven to 350º.

5. Place chicken in oven, bake uncovered for 35 - 40 minutes, or until juices run clear when pierced with a fork.

6. Place lettuce/greens on a serving plate, top with the chicken and juices, season with a little salt and pepper and enjoy with the Sesame Ginger Carrots.