This week I’ve got super easy weeknight dinners that look elevated and are kid friendly, with some additional nutrients snuck in. A killer salmon salad that is also the ultimate chic girl lunch, a super green Lacinato Kale pasta sauce, and a Creamy Potato Salad that makes a great weeknight staple side dish.
Read on below for recipes and images of these gorgeous dishes. Let me know if you make any of them or have questions in the comments section.
Get cooking!
Creamy Lemon and Dill Potato Salad
Ingredients:
1 small bag of organic yellow potatoes
2 tbsp organic dill, chopped finely
1 cup of yogurt. I used a whole milk A2 yogurt. If you are dairy free you can use a plain, unsweetened coconut or cashew yogurt here.
Juice of 1/2 a lemon
Salt
Black pepper
Trader Joe’s Onion Salt (This is a staple seasoning in my arsenal. She’s like the General.)
Extra Virgin Olive Oil
Instructions: Clean your potatoes and cut them into quarters. Boil until they are fork tender in generously salted water. Strain when they are done and let them cool in the fridge for a few hours.
Meanwhile, make your dressing. This is similar to last week’s cucumber and dill yogurt dressing, but with a few tweaks. Combine your yogurt, lemon, dill, salt, pepper, onion salt and EVOO together in a bowl. Once the potatoes are completely cooled, place them in a glass container, add the dressing and give them a good toss to mix!
Salmon Salad with Fennel and Cucumber
Ingredients:
Wild caught sockeye salmon (please stop buying farmed fish, those fish are SICK!)
Organic fennel
Organic Persian cucumber
Picked red onion
Salt
Extra Virgin Olive Oil
Fresh lemon juice
2 tbsp coconut aminos
1 tbsp raw honey
Instructions: Start by making your salad. Thinly slice fennel and cucumbers and toss them with pickled onions and some of the marinade from the jar. Add EVOO, lemon, salt and the fennel fronds (the leafy green tops of the fennel.) Mix well in a bowl and let this sit and marinate while you work on your salmon.
Combine coconut aminos (or soy sauce if that’s what you have on hand) with honey and a drizzle of EVOO. Pour this sauce over your salmon fillet in a pan. Pan sear with the flesh side down first, then flip it after 2 minutes to sear off the skin. Salmon takes about 5-7 minutes to cook through. You can pop a lid on top to be sure. Remove the salmon and use a fork to peel off the skin and break it into chunks.
Plate you salmon and squeeze some extra fresh lemon on top. Then add in your incredible salad. Finishing hack: drizzle the sticky sauce from the pan you cooked your salmon in over the top of your plate to bring it all together. I promise you this will be a new favorite.
Pasta with Lacinato Kale Pesto
Ingredients:
1 head of organic Lacinato kale, sometimes called Tuscan kale or Dinosaur kale
3-4 cloves of organic garlic
3 tbsp of Extra Virgin Olive Oil
generous pinch of salt
1/2 lb of pasta- I used Rummo. If you’re gluten free, I swear by Jovial.
Instructions: This is an amazing and super fast weeknight dinner that everyone will love and will sneak in lots of great nutrients in a sauce where no one will know they’re eating Kale!
Start by de-stemming and cleaning your kale. Then blanch it in a pot of salted water along with your garlic cloves. After about 3-4 minutes in the water, move kale and garlic to a blender or food processor (my preference is a high powered blender here.) Add EVOO and salt and blend it up until super smooth and creamy. Combine with al dente pasta. And if you eat cheese, I recommend a generous portion of freshly grated parmigiano reggiano to finish this dish.
Let me know which of these dishes you’re making this week, or tag me on Instagram if you do!