Tag: Quick and Easy Dinner

Big Bites Exclusive: Kale & Feta Turkey Burgers

Big Bites Exclusive: Kale & Feta Turkey Burgers

Turkey burgers get a bad rap for being dry and bland – not these. By using dark turkey meat as well as oil and feta, these burgers are moist and will satisfy even the most ravenous kiddo.

Caramelized Curried Cauliflower with Garlicky Yogurt Sauce (Vegetarian, Gluten-free)

Caramelized Curried Cauliflower with Garlicky Yogurt Sauce (Vegetarian, Gluten-free)

This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that’s an absolute must-add to your dinner recipe rotation. Cauliflower is a hearty staple in any vegan/vegetarian/plant-based diet and I love creating dishes that as a meat eater, don’t make you feel as though something’s missing!

Skillet Salmon with Cherry Tomatoes, Chile and Citrus (Fast & Healthy!)

Skillet Salmon with Cherry Tomatoes, Chile and Citrus (Fast & Healthy!)

If you’re in a weeknight-dinner rut, this skillet salmon is the recipe you didn’t know you needed. Salmon is packed with flavor and so many good-for-you benefits that it’s a favorite in my household for quick, delicious meals like my 10-minute air fryer salmon. This recipe takes just 20 minutes to prepare and uses ingredients that are either already in your pantry or easily found at the local supermarket, making it perfect for a busy mid-week meal but also fancy enough to prepare for company.

Watch Me Make My Skillet Salmon with Cherry Tomatoes, Chile and Citrus

If you’re in need of some more fast, nutritious weeknight dinners, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Salmon with Cherry Tomatoes, Chile and Citrus

Step 1. Bring salmon to room temperature one hour before cooking. 

Step 2. Heat a 12 to 14 inch cast iron pan over medium-high heat. 

Step 3. Season the salmon with the salt and a few grinds of pepper and rub with 1 tablespoon of the oil. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. 

Step 4. Carefully flip the filets and reduce the heat to medium. Continue cooking for another 2-4 minutes or until it’s a bit underdone for your preference (it will continue to cook off the heat). Transfer to a large plate and tent with foil. 

Step 5. Heat the remaining 2 tablespoons of the oil in the same pan. Add the shallot and saute over medium-low heat for 2-3 minutes until lightly golden.

Step 6. Add the garlic and saute for 1 more minute. Stir in the tomatoes, orange juice, vinegar, chile paste, ½ teaspoon salt, and a few cracks of  pepper and cook, stirring occasionally, over medium-low heat for 3-4 minutes.  

Step 7. Add basil, stir, then add the salmon back to the pan skin side down, spooning the sauce on top.  Cook for just a minute to warm the salmon back up. 

Step 8. Serve the salmon on a platter topped with the cherry tomato sauce.  A side of rice makes this a full meal and soaks up the sauce nicely.

Step 9. Enjoy!

THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE! 

The Tools I Use To Make This:

What Else Can I Use?

  • I list either chile paste (Sambal Olek, Harissa, etc) OR red chile flakes in this recipe.  I usually use chile paste but either works!
  • In a pinch, you can use bottled fresh orange juice.  Just make sure it’s not from concentrate.
  • Use Roma or Beefsteak tomatoes instead of cherry tomatoes if that’s what you have, just diced them up.
  • Halibut or cod would be a nice substitute for the salmon in this recipe as well.

This Salmon with Cherry Tomatoes, Chile and Citrus is special because:

It’s a fast and nutritious meal that’s easy for busy weeknights

It takes just 20 minutes to prepare

It’s something the whole family will enjoy, and is even fancy enough to serve for guests!

Fast, Nutritious Weeknight Dinners

The Best 10 Minute Air Fryer Salmon
Grilled Steaks With Cherry Pepper Butter
30 Minute Crispy Air Fryer Chicken Thighs
Turkey-Bacon Burgers (Moist and So Flavorful!)
Maple-Gochujang Salmon (Air Fryer and Oven!)
Healthy Baked Chicken Parmesan

If you make my Salmon with Cherry Tomatoes, Chile and Citrus, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Skillet Salmon with Cherry Tomatoes, Chile, and Citrus (Gluten-free, Dairy-free, Paleo)

Kat Ashmore
A fast, nutritious dinner that makes for a perfect weeknight meal, and is fancy enough to serve when you have company!
5 from 4 votes
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 4
Calories 375 kcal

Ingredients
  

  • 4 6-ounce center-cut salmon filets about 1 inch thick
  • Kosher salt
  • Fresh cracked black pepper
  • 3 tablespoons avocado oil or vegetable oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • ½ cup fresh squeezed orange juice from 2 oranges
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon chile paste or ½ teaspoon red pepper flakes
  • 4 sprigs fresh basil leaves julienned

Instructions
 

  • Bring salmon to room temperature one hour before cooking. This helps the fish cook evenly and get a nice, crispy exterior.
  • Heat a 12 to 14 inch cast iron pan over medium-high heat. Season the salmon with the salt and a few grinds of pepper and rub with 1 tablespoon of the oil.
  • Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
  • Carefully flip the filets and reduce the heat to medium. Continue cooking for another 2-4 minutes or until it’s a bit underdone for your preference (it will continue to cook off the heat).
  • Transfer to a large plate and tent with foil.
  • Heat the remaining 2 tablespoons of the oil in the same pan. Add the shallot and saute over medium-low heat for 2-3 minutes until lightly golden.
  • Add the garlic and saute for 1 more minute.
  • Stir in the tomatoes, orange juice, vinegar, chile paste, ½ teaspoon salt, and a few cracks of pepper and cook, stirring occasionally, over medium-low heat for 3-4 minutes.
  • Add basil, stir, then add the salmon back to the pan skin side down, spooning the sauce on top. Cook for just a minute to warm the salmon back up.
  • Serve the salmon on a platter topped with the cherry tomato sauce. A side of rice makes this a full meal and soaks up the sauce nicely.

Nutrition

Calories: 375kcalCarbohydrates: 9gProtein: 35gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 85mgPotassium: 1113mgFiber: 1gSugar: 6gVitamin A: 519IUVitamin C: 34mgCalcium: 40mgIron: 2mg
Keyword chile, easy dinner, salmon, Tomato
Tried this recipe?Let us know how it was!
The Best Crispy Air-Fryer Chicken Thighs

The Best Crispy Air-Fryer Chicken Thighs

When I don’t know what to make for dinner, I make these chicken thighs. They are as crispy and golden as can be without frying and with NO extra oil. And who doesn’t love a meal that’s ready in 30 minutes?

Maple-Gochujang Salmon (Air-Fryer and Oven)! (Gluten-Free, Dairy-Free, Paleo)

Maple-Gochujang Salmon (Air-Fryer and Oven)! (Gluten-Free, Dairy-Free, Paleo)

This gluten-free, dairy-free and paleo Maple-Gochujang Salmon is the recipe that got my kids to like salmon. The marinade is a flavor bomb of sweet and spicy umami…

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan

I don’t remember the last time I made dinner and both of my kids asked for second helpings…  Well, actually yes I do, it was my Healthy Baked Chicken Parmesan.  They can’t get enough of it, and Michael and I love it too, so it’s a no-brainer dinner in our house.

We all love chicken parm, but we don’t all love how heavy it is, and how time consuming, and how messy it is to make.

That sounded like a challenge to me, so here’s my take on the classic: no splattering oil, no heavy batter and greasy plates…. Just all the taste you love from a classic chicken parm. I even use Rao’s marinara sauce if I don’t have any of my homemade sauce on hand, so trust me when I say that this is a quick and easy, satisfying dish that you won’t hate making. And if your family are anything like mine, you’ll be making it a lot.

Just a quick note: prepare to give the chicken an hour at room temperature before cooking (you’ll see this in the instructions too). This allows the chicken to cook evenly, and also helps achieve a crisp coating in the oven.  Cold food + Heat = Steam.  We want crispy, not steamed!

Watch Me Make My Healthy Chicken Parmesan

If you’re in need of some more delicious dinner recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Healthy Baked Chicken Parmesan 

Step 1. Remove the chicken breasts from the refrigerator an hour before you plan to start cooking. 

Step 2. Immediately slice each chicken breast in half lengthwise so it opens like a book, and slice into two pieces.  You will have 8 pieces of chicken.

Step 3. Pat the chicken breasts dry and add to a large bowl.  Drizzle with 2 tablespoons of olive oil and season well with salt and pepper.  Toss to coat and leave them to sit at room temperature for one hour.

Step 4. When the hour is up, preheat the oven to 450 degrees. When your oven is preheated, line a baking sheet with foil then place a wire rack on top and spray with olive oil or vegetable oil cooking spray.

Step 5. In a shallow bowl, combine breadcrumbs, oregano, garlic powder, and grated parmesan cheese.

Step 6. Dredge the chicken breasts by dipping each chicken cutlet into the breadcrumb mixture and fully coating the entire cutlet.

Step 7. Place your coated chicken cutlets on the wire rack.  Spray the top of the chicken cutlets with olive oil or vegetable oil spray, whatever you have.  Place in the oven and bake for 20-24 minutes.

Step 8. Remove from the oven and spoon 1 tablespoon of marinara over the top of each cutlet. Now top with 1 ½ to 2 tablespoons of shredded mozzarella per cutlet.  Bake 5 more minutes, or until the cheese is melted.

Step 9. Serve with a green salad and crusty bread, or with pasta.

Step 10. Enjoy!

What Else Can I Use?

  • I like panko bread crumbs as they are extra flaky and crisp.  Use whatever breadcrumbs you’d like.
  • If you’d like extra thin cutlets, pound them with a meat mallet before breading them.  
  • This amount of cheese is plenty cheesy for us without being quite as loaded as a traditional chicken parm.  Use more or less cheese as you like.
  • Some fresh parsley or basil is a nice finishing touch.

This Healthy Baked Chicken Parmesan  is special because:

It’s a healthy twist on a classic dinner we all love!

No splattering oil, no greasy plates or heavy batter

More Delicious, Kid-Friendly Dinners

My Secret Sauce Stuffed Meatballs

The Creamiest Roasted Red Pepper Pasta (Vegan)

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free Paleo)

The Best 10-Minute Air Fryer Salmon

Sweet Potato + Black Bean Tacos with Pickled Jalapeño Slaw

If you make my Healthy Baked Chicken Parmesan, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Healthy Baked Chicken Parmesan

Kat Ashmore
This healthy twist on a classic dinner will even have your kids coming back for seconds
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American, Italian
Servings 8
Calories 189 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts butterflied and sliced in half to make 8
  • 2 tablespoons olive oil
  • Kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 cup Panko bread crumbs
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1/4 cup grated Parmesan Cheese
  • Olive oil or vegetable oil cooking spray
  • 1 cup mozzarella cheese grated
  • 1 cup homemade or store-bought marinara sauce

Instructions
 

  • Remove the chicken breasts from the refrigerator an hour before you plan to start cooking. This allows them to release some of the chill, and will help them crisp up and cook evenly. It’s not a dealbreaker if you don’t have the time, just expect that your crust may be a bit softer.
  • Immediately slice each chicken breast in half lengthwise so it opens like a book, and slice into two pieces. You will have 8 pieces of chicken.
  • Pat the chicken breasts dry and add to a large bowl. Drizzle with 2 tablespoons of olive oil and season well with salt and pepper. (A good rule of thumb is 1 teaspoon of salt per pound of meat.) Toss to coat and leave them to sit at room temperature for one hour.
  • When the hour is up, preheat the oven to 450 degrees.
  • In a shallow bowl, combine breadcrumbs, oregano, garlic powder, and grated parmesan cheese.
  • When your oven is preheated, line a baking sheet with foil then place a wire rack on top and spray with olive oil or vegetable oil cooking spray.
  • Dredge the chicken breasts by dipping each chicken cutlet into the breadcrumb mixture and fully coating the entire cutlet.
  • Place your coated chicken cutlets on the wire rack. Spray the top of the chicken cutlets with olive oil or vegetable oil spray, whatever you have. Place in the oven and bake for 20-24 minutes.
  • Remove from the oven and spoon 1 tablespoon of marinara over the top of each cutlet. Now top with 1 ½ to 2 tablespoons of shredded mozzarella per cutlet.
  • Bake 5 more minutes, or until the cheese is melted.
  • Serve with a green salad and crusty bread, or with pasta.

Nutrition

Calories: 189kcalCarbohydrates: 8gProtein: 17gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 50mgSodium: 408mgPotassium: 336mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 3mgCalcium: 122mgIron: 1mg
Keyword chicken, dinner, easy dinner, Parmesan
Tried this recipe?Let us know how it was!
The Creamiest Roasted Red Pepper Pasta (Vegan)

The Creamiest Roasted Red Pepper Pasta (Vegan)

I’m not lying when I say that this is the creamiest roasted red pepper pasta, dare I say, ever. It’s a beautiful, glossy, fire engine red and is downright simple to make – perfect for a Valentine’s dinner, or really any dinner for that matter. I’d…

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

The easiest way to make crispy chicken, with guaranteed perfectly crunchy skin and juicy chicken every time, and with only a handful of pantry-essential ingredients, it is an easy dinner to put together at short notice.