On Sundays, I like to plan out my meals for the coming week. It doesn’t always happen, but I’m trying to make a habit out of it. It really does make dinners much easier once the work week is in full swing. Today I would like to share with you 3 paleo recipes I used last week that were super easy, healthy, and delicious!
Tip! To make things even easier, you could cook a big batch of the roasted veggies early in the week to use for lunches or for dinners later in the week.
1. Spiced Salmon with Roasted Veggies & Salad
Salmon: Salt, Black Pepper, White Pepper, Cayenne Pepper to taste, 1/2 tsp Ghee (or Butter if you’re not strictly following paleo), Squeeze of Lemon
Roasted Veggies: Sweet Potatoes, cubed, Cauliflower, cut into florets, 1/4 tbsp Olive Oil, Fresh Rosemary (dried is fine), Salt and Black Pepper to taste
Dressing: 1 tbsp Olive Oil, 1/2 tbsp Balsamic Vinegar, Squeeze of Lemon, 2 Fresh Basil Leaves, cut, Salt and Black Pepper to taste
- Preheat oven to 400 degrees
- Combine ingredients for Roasted Veggies and spread evenly on a baking sheet
- Cook 20-30 minutes until veggies are tender
- While veggies are in oven, lightly coat glass dish with olive oil, place salmon in dish, generously apply spices, place small dollop of ghee on each piece of fish, squeeze lemon over fish and place in oven 10-15 minutes depending on your oven and preference
- While salmon and veggies are in oven prepare salad (I like romaine or mixed greens, tomatoes, cucumbers, and avocados)
- Make the dressing by combining all ingredients and shaking vigorously in a lidded container.
- After everything is plated, drizzle the dressing over veggies, salmon, and salad
2. Creamy Coconut Garlic Shrimp with Roasted Veggies & Salad
I used this recipe for the shrimp. I added cayenne pepper (I’m Cajun. I like my spice!), used fresh parsley, and added green onions and sesame seeds as a finish. It doesn’t look super appealing in this picture, but this ingredient combination delivered an amazing flavor.
Roasted Veggies: Sweet Potatoes, cubed, Broccoli, cut into florets, 1/4 tbsp Olive Oil, Fresh Rosemary (dried is fine), Salt and Black Pepper to tastes
Preheat oven to 400 degrees, Combine ingredients for Roasted Veggies and spread evenly on a baking sheet, Cook 20-30 minutes until veggies are tender.
Tip! I find it helpful to make enough dressing to use throughout the week or at least the first 3 meals.
Dressing: 2 tbsp Olive Oil, 1 tbsp Balsamic Vinegar, Squeeze of Lemon, 2 Fresh Basil Leaves, cut, Salt and Black Pepper to taste
Make the dressing by combining all ingredients and shaking vigorously in a lidded container.
3. Sweet & Spicey Chicken Thighs & Salad
This recipe was delicious! The chicken was so flavorful and juicy. I did not broil it like the recipe called for. Instead, I cooked it at 400 degrees in the oven for 30 minutes flipping them half way through cook time. I glazed with the honey & apple cider vinegar and cooked for another 10 minutes. It wasn’t as crispy as the original recipe pictures but still so yummy. Next time I will try it in the broiler.
The salad was simple and I used the same Balsamic dressing. I wish I had cooked a roasted veggie to accompany this meal because I was still hungry! I finished with a small cup of blueberries and roasted almonds.
Each meal provided a great flavor, was filling and did not take long to prepare. If you decide to try any of these, I hope you enjoy them as much as I did! Happy cooking!