As we approach the start of a new year, I’ve lined up five healthy, simple, and creative salmon recipes to make waves at the dinner table. These are the best easy salmon recipes!
I’m a mega fan of salmon for supper – it’s packed with omega-3 fatty acids, protein, and a host of essential nutrients, salmon not only will fuel your body but also provide a versatile canvas for your culinary imagination. Just a 3-oz portion of salmon boasts 22g protein and only 155 calories, and that’s a win for my training diet.
These salmon recipes offer something for everyone – and even the non-fish fans will fall in love (I hope)!
Garlic Butter Salmon & Mushrooms – Whip out your skillet and prepare this weeknight salmon recipe in just 15 minutes – it’s low-carb and delicious. I love how the mushrooms serve as sponges to sop up the buttery, garlic goodness. One of my all-time favorite salmon skillet dinners (because yee-haw, I’m a huge mushroom fan too).
Strawberry-Chipotle Salmon (with Quinoa Salad) – this quick and easy meal shines bright with a salmon glaze made jarred strawberry jam (I use a sugar-free variety), soy sauce, and canned chipotle peppers that have been chopped up! Sweet and spicy!
Creamy Coconut Lime Salmon Skillet – this low-carb, paleo-friendly skillet meal is rich and satisfying! Salmon poaches in coconut milk and is so tender and delicious – I like to serve it with cauliflower rice.
Cranberry-Orange Salmon Sheet Pan Dinner – This 30-minute salmon meal cooks up entirely on a standard rimmed baking sheet. Green beans, cranberries and citrus slices create a memorable medley of flavor – this salmon sheet pan dinner is elegant enough for a holiday celebration, yet easy-peasy for a busy night.
Grilled Salmon Zucchini Quinoa Burgers – a fresh and fit spin on a traditional patty – so juicy and tasty! Sandwich between the bun of your choosing and load up with toppings! This is a total mom win that sneaks in extra veggies and nutrients to “burger” night.
Gingerbread Chai Oat Milk Latte with Collagen is the perfect hot beverage to add spice and coziness to the holidays.
‘Tis definitely the season for comforting, hot lattes, cappuccinos, lattes and more, but so many coffee-shop favorites make the naughty list, filled with unnecessary calories and sugar. While I might partake in such an indulgence every now and then, a healthy chai latte or is what I’d make to drink at home.
This makeover chai latte recipe is easy to make, requiring just a few simple ingredients – a chai tea bag, a zero-carb sweetener, spices, oatmilk, and – surprise, collagen powder.
I use a couple tablespoons of unflavored collagen powder from Great Lakes Wellness –it dissolves amazingly and with no clumps in hot liquids. In addition to the many benefits of collagen, I love that it adds protein to my day.
Save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
A “Grande” (16-oz) serving of my healthy gingerbread chai latte has just 153 calories, only 4g sugars and 14g protein – while the popular coffee shop version has 310 calories and a whopping 54g sugar and only 2g protein per.
TIPS FOR MAKING GINGERBREAD CHAI OATMILK LATTE
Mug: Make sure you mug is large enough to hold all the liquids – air in the frothed almond milk gives it more volume, so to be safe and prevent overflows, I’d go with a 20-ounce mug.
Tea: Brew the chai tea of your choice, there are many varieties with varying flavor profiles, use your favorite loose or tea sachet. I used a Vanilla Chai tea bag from Aplenty (an Amazon brand, it tasted great and was priced very economically). Also, steep the tea in just 4 ounces of boiling water, no more. It should be concentrated so that it flows into the steamed and frothed milk.
Milk: While this particular healthy chai latte recipe calls for oat milk, it’s fine to swap out for what you have in the fridge or what works best for your dietary needs. When it comes to alternative milks, I feel like oat milk froths up thicker and creamier than almond milk – I use the Barista Blend by Good Karma , it’s also shelf stable, so I can always have a new carton waiting in my pantry.
To Froth or Not: A true latte has a shot of espresso (I’m using chai tea here), a layer of steamed milk, and a layer of frothed milk. Do this if you want to make a chai latte like Starbucks. I use Pitcher-style Milk Frother & Steamer, but a little hand-held frother works too. However, if you do not have these coffee tools available, simply heat milk in the microwave until hot – the latte won’t have froth on top, but will still taste amazing.
Sweetener: I avoid having added sugar in my beverages, whether hot or cold. Obviously, real milk has some sugar in the form of lactose and oat milk has maltose – I’m okay with that. What I don’t want is added sugar to make it taste sweet. Instead, I’ll use a zero or lower carb alternative like monk fruit or stevia. Better Stevia (liquid drops) from NOW is my favorite hot beverage sweetener, they even have a “chai” flavor which is what I used in lieu of additional spices. Honey, agave or maple syrup would work too, but will change the nutritional content. When it comes to sweeteners, I’m always like, “You do you!”
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Gingerbread Chai Oatmilk Latte withCollagen – my better-for-you version of a coffee shop favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. So cozy and sweet andspicy, happy holidays!
5-10chia-spice liquid stevia drops or other sweetener option*if not using chia-spiced sweetener, add ground spice alternative (1/4 tsp each: ginger, cinnamon, nutmeg)
2tbspcollagen powder
8ozunsweetened Oat Milk
Pinchground cinnamon for garnish
Instructions
Boil water and steep chai tea for 3 minutes. Stir in collagen powder until dissolved.
Add chai-spiced stevia.* If using an unflavored stevia or other sweetener, add in approx1/4 tsp each ground ginger, ground cinnamon, ground nutmeg to taste.
Heat/steam half of the oat milk and stir into chai.
Froth remaining oat milk and gently pour on top of chai-milk mixture.
Warming up with a bowl of hearty Pot Roast Stew is so comforting – and delicious. Plus, it’s surprisingly easy to make – after browning the beef and prepping ingredients, it pretty much just simmers itself into a pot of perfection.
And, it’s also quite nutritious –even being “comfort food” and all! Beef and lots of veggies makes it a balance meal to fuel your life. A serving has 301 calories, 11g fat, 23g carbs and 23g protein.
How to Make Pot Roast Stew – Tips and Tricks
What cut of beef should I use for stew? The “stew meat” already packaged up at the supermarket works just fine. This “stew meat” is typically cut from the top or bottom eye roast – it’s lean! If you’d like a little more flavor, a chuck roast works well, and I’ve even used sirloin steak. To make life easier on yourself, you can as the butcher to cut it up into chunks for you rather than cutting it up at home.
Do I really need to brown the Stew Meat? Browning the beef is a cooking step you don’t want to skip – while you CAN dump it in with the liquid ingredients and it will cook, you will be missing that deep caramelized flavor that develops on browned beef. This process really adds depth to any beef soup or beef stew. When browning beef, be mindful that you haven’t overcrowded the pot. Overcrowding will cause beef juices to be created faster than they evaporate – making your beef steam rather than brown. But, this pot roast soup recipe calls for just 1.25 lbs which should have enough room to brown nicely in the recommended 3.5 Quart Dutch Oven.
Can I cut the simmering time? Don’t rush the simmering, when you simmer the beef in liquid, it helps break down any connective tissues and create a melt-in-your-mouth eating experience – plus helps all the flavors co-mingle in harmony. Simmering low and slow also cooks the carrots and potatoes just right (but add the more tender peas and mushrooms in the last 20 minutes). The good news is that even though this beef stew recipe needs to simmer for about 75-90 minutes, it process is basically hands-off – just set the pot on the stove!
Is there a substitute for wine? Yes, you canomit it and use a little more broth or add add with a 1/2 part red wine vinegar and 1/2 part water mixture.
Can I substitute vegetables? Yes, as long as everything is cut up into bit-sized pieces – try parsnips instead of carrots, sweet potatoes instead of russet potatoes, bell peppers instead of celery. The recipe is very accommodating.
Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful recipe that will remind you of Grandma's Pot roast.
Course:
entree soup, Soup
Cuisine:
American
Keyword:
beef, pot roast, stew
Servings: 6servings
Calories: 301kcal
Ingredients
2tbspolive oil
2tspblack pepper
2tspgarlic powder
5cupsbeef broth
½cupred wine
1 ¼lb.beef stew meat, 1” chunks (like top or bottom round, chuck, sirloin, etc)
1medium onionchopped in larger pieces
½cupchopped celery
1cupcarrotscoarse chop
1lb.russet potatoespeeled chopped approx. 1” cube
¼cupjarred tomato-based pasta sauce (like Rao's or Ragu)or 2 tbsp tomato paste
2tbspfreeze-dried Italian herb blend
1cupmushroomschopped
¾cupfrozen peas
1tbspcornstarch
¼cupwater
Instructions
Add olive oil to Dutch oven and bring to medium-high heat.
Add stew meat, onions, salt, pepper and garlic powder to pot and cook, stirring frequently, for about 6-7 minutes or until beef browned.
Pour in beef broth and wine into hot pan to deglaze, stirring to pull up any crusted bits on bottom of pan.
Add celery, carrots, potatoes and pasta sauce and simmer on medium low with lid on (but cracked for steam release) for about 60 minutes.
Then add mushrooms, frozen peas and a slurry of cornstarch mixed with the water (this will help thicken). Cook an additional 20 to 30 minutes with lid off.
Deck your plate for the holidays with this festive quinoa salad featuring pomegranate and orange. it’s a beautiful, healthy, delicious recipe elegant enough for the season’s celebrations and simple enough for a simple weeknight dinner.
A simple creamy dressing made with a vinaigrette base along with Greek yogurt and date syrup adds even more flavor to this simple holiday quinoa salad that comes together with just a handful of healthy ingredients.
This pomegranate orange quinoa recipes makes 4 servings, each with 146 calories, 26g carbs, 3.1g fat and 4.8g protein.
I pair this cold quinoa salad with a quality protein to make sure I’m hitting my 25-30g per meal goal. Tonight, I made cod that was simply seasoned and air-fried.
TIPS FOR FESTIVE QUINOA SALAD:
Quinoa: You can use any color quinoa (eg: white, red, black, mixed). Also, consider batch-cooking quinoa and keeping in the freezer in 1-cup portions. This makes creating quick recipes with this healthy whole grain (really a seed), even easier – you can read my quinoa prep post HERE.
Pomegranate & Oranges: Use fresh or pre-packaged, it really only comes down to your preference and time to prep. If using either from a jar, tub, or can, choose “no sugar added” and drain off the juice so the quinoa isn’t soggy later. However, do reserve about 1 tablespoon of pomegranate juice for the dressing (or if fresh, drain it from the bowl after getting the arils out).
Dressing: This recipe makes just enough for the salad, and I prefer underdressed salads. If you think it needs more, double the dressing recipe and pour it on a little at a time – going by taste. Also, if you’d like to turn this from a vegetarian quinoa recipe into a vegan quinoa recipe, then use a substitute for the Greek yogurt, such as a plant-based yogurt, tahini or a natural nut butter.
Optional Ideas: You can swap out the pistachios for a chopped nut of choice like almonds, pecans – or none at all. Also, I love to sprinkle mine with feta cheese for a salty contrast with the sweet.
Make Ahead & Storing: This recipe will get a little soggy if you make the day before. To save time, it’s best to prep the ingredients (cook quinoa, chop spinach, peel/seed fruit, etc) the day before. Then simply toss everything together and shake up the dressing – it will literally just take 2 minutes! You can store leftovers in the fridge for up to 3 days. Still tastes yummy, but the crunch of the nuts and crisp of the spinach will be gone.
This is one of my favorite creative quinoa salad ideas – for it’s flavor, fast-fixing, and festive appearance! Enjoy!
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Transform plain quinoa into something to celebrate for theholiday season! Pomegranate, orange segments and pistachios bejewel this quick,easy and nourishing vegetarian salad that is equally beautiful for a dinnerparty or quick lunch!
Course:
entree salad, Side Dish
Cuisine:
holiday
Keyword:
holiday, orange, pomegranate, quinoa
Servings: 4servings
Calories: 162kcal
Ingredients
1cupcooked quinoa
1cupchopped fresh baby spinach
¾cuppomegranate arilsjuice drained & reserved if packaged container
¾cupmandarin orange segments packed in water or juiceor fresh
¼cupshelled pistachio kernelscoarsely chopped
Dressing:
1tablespoonolive oil
1tablespoonjuice reserved from pomegranate or orange segments
1tablespoonwhite wine vinegar
2tablespoonsGreek yogurt
1tablespoondate syrup
1/8teaspoonsalt
Instructions
Add quinoa, spinach, pomegranate and orange segments (cut in half crosswise) into medium bowl.
In small mason jar, shake together dressing ingredients until emulsified.
Pour dressing over salad and gently stir.
Before serving, stir in pistachios.
Best eaten right after making to keep the texture of the lettuce and pistachios. But you can store leftovers in fridge for up to 3 days and it’s still good.
Imagine this: the warm aroma of freshly baked banana bread (in the form of big, tender muffins) wafting through your kitchen, only this time with a powerful protein punch that’s as guilt-free as it is delicious.
Make the drool-worthy dream a reality! These Protein Banana Bread Muffins with Chocolate Chips boast a mere 163 calories and a substantial 12 grams of protein. The secret? A clever combination of wholesome ingredients, including cottage cheese, protein powder, and a gluten-free peanut flour baking blend that replaces traditional flour in a 1:1 replacement ratio without compromising flavor or texture.
Actually, I’ve become a big fan of this peanut baking flour that can be used interchangeably with regular flour, yet keeps recipes gluten free. PBfit Peanut Flour Baking Blend* has 80% less fat than almond flour, and 10g of protein per serving. It’s very versatile for a wide-range of baking needs (except yeast breads), and simply replace white AP flour with a 1:1 swap. The light (not at all overpowering) peanut flavor is ideal for brownies, cookies, muffins, pancakes, and quick breads. *Note, this is NOT their popular PBfit powdered peanut butter product, it’s a flour blend designed for baking!
I also use cottage cheese, one of my favorite protein-boosting ingredients – and it also keeps the muffins so moist and delicious.
And, a bit of protein powder in this gluten-free banana bread muffin recipe, too – Clean Lean Protein, a plant-based protein powder from Nuzest. Save 15% with my Nuzest discount code: FITFORK )
Watch the 20-second protein banana bread muffin tutorial!
Banana Bread Protein Muffins with Chocolate Chips (gluten-free)
Prep Time
5mins
Cook Time
20mins
Total Time
25mins
As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.
