Roasted Salmon and Tomatoes with Garlic and Olives (Calories: 276, Fat: 15g, Carbs: 5g, Protein: 29g) Source: EatingWell.com
1 pint cherry tomatoes, halved
¼ cup Kalamata olives, quartered
2 tablespoons extra-virgin olive oil, divided
4 teaspoons minced garlic
1 tablespoon chopped fresh thyme
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 ¼ pounds salmon fillet, cut into 4 portions
- Preheat oven to 400 degrees F.
- Stir tomatoes, olives, 1 tablespoon oil, garlic, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread the mixture on half of a large rimmed sheet pan. Brush the remaining 1 tablespoon oil all over the salmon pieces; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place on the empty side of the sheet pan. Bake until the tomatoes have broken down and the salmon is just cooked through, 12 to 15 minutes. Serve the tomato mixture atop the salmon.
Blackened Chicken with Chopped Salad (Calories: 307, Fat: 17g, Carbs: 9g, Protein: 29g) Source: EatingWell.com
1 ½ tablespoons paprika
1 ½ teaspoons garlic powder, divided
¾ teaspoon ground pepper, divided
½ teaspoon salt plus a pinch, divided
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 pound chicken cutlets
4 tablespoons grated Parmesan cheese, divided
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
8 cups chopped butter lettuce
1 cup cherry tomatoes, halved or quartered if large
- Preheat grill to medium-high.
- Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, thyme and cayenne in a medium bowl. Add chicken and toss to coat.
- Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.
- Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons Parmesan.