Since it’s the new year, I am trying to be better about my eating habits, which means I am back to intermittent fasting and trying to meal prep low carb foods for lunch/dinner. Revive Superfoods sent me a box of smoothie cups that I’ve been trying out the past few days. I love the fact that all of the ingredients for the smoothie, except the liquid, are in the cup. It makes making a smoothie easy because the fruit and other foods are already measured out. All you have to do is throw them in the blender with a liquid of your choice, blend and then pour it back in the cup.
If you’re looking to try the smoothie cups, use my discount “YAYA60” to save 60% off your order.
Since I have my healthy breakfast covered for the next couple of weeks, I also want to make sure I am also preparing low carb meals for lunch and dinner. I recently prepared this low-carb Pistachio-Crusted Salmon with Blistered Cherry Tomatoes and it was amazing. Here’s the recipe.
- 4 6-oz salmon fillets
- ¼ cup extra virgin olive oil, divided
- ¼ cup Kalamata olives, chopped
- ¼ cup fresh lemon juice, divided
- 1 tsp Dijon mustard
- 1 ½ tbsp honey
- 1 garlic clove, finely minced
- ½ cup pistachios, roughly chopped
- 1 tsp ground cardamom
- 1 pint cherry tomatoes
- 6 cups mixed salad greens
- 1 medium cucumber, diced
- ½ medium red onion, thinly sliced
- Sea salt and black pepper, to taste
Pre-heat oven to 375°F and line a large, rimmed baking sheet with a
piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the
prepared baking sheet and generously season with salt and black pepper, to
taste. Set aside.
In a small bowl, whisk together 2 tablespoons olive oil with 3
tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to
combine. Brush each fillet with the honey-mustard mixture until coated.
Add chopped pistachios and ground cardamom to a small bowl and stir to
combine. Evenly divide the pistachio mixture among the salmon fillets, gently
pressing the mixture into each fillet to ensure it adheres.
Place the cherry tomatoes in a medium bowl and drizzle with one
tablespoon olive oil. Season with salt and black pepper, to taste, and toss to
combine. Arrange the seasoned tomatoes around the salmon fillets and place in
the pre-heated oven to roast until the salmon is flakey and the cherry tomatoes
are blistered approximately 13-15 minutes.
Meanwhile, combine the mixed salad leaves, cucumber, red onion, and
Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon
juice and season with salt and black pepper, to taste, and toss to combine. Set
Once baking time is complete, remove salmon and tomatoes from the oven. Serve
immediately with the fresh salad on the side.
Here’s some of my favorite baking mats.
Hope you enjoy the salmon as much as I did!