The most delicious balsamic baked salmon is topped with fresh tomato basil bruschetta in this easy recipe, made in just 29 minutes! This Bruschetta Salmon is healthy, gluten free, low carb and whole30 compliant!
OMG, I can’t get enough of this Tomato Basil Bruschetta! What started as a delicious Italian appetizer, served on a toasted baguette, has transformed into an entire category of recipes on the blog. This category includes some of the most popular recipes I’ve ever made!
Tomato Basil Bruschetta is fresh, light and flavorful. It’s a seriously delicious topping for so many dishes. I love to make a big bowl of it over the weekend and use it to top recipes throughout the week!
It’s hard to get Kurt excited about seafood recipes. After I made this baked salmon recipe, he said that he would gladly eat it every week. I’d definitely say that’s a win in my book! Since it only takes 29 minutes to make, this is the perfect healthy weeknight meal!
When it comes to Italian style shrimp, classic shrimp scampi is where it’s at! There really is nothing better than warm garlic butter sauce poured over succulent shrimp with a fresh zest of lemon!
Shrimp scampi is traditionally served over a plate of cooked spaghetti or bucatini pasta. (My personal favorite!) But you can also mix things up and serve it over zucchini noodles or spaghetti squash for a low carb meal.
No matter how you serve it, you’re going to fall in love with the lemony, buttery goodness of this dish!
This incredibly flavorful recipe for salmon fajitas is made on one sheet pan in just 29 minutes for a quick and easy recipe! Serve the fajitas on tortillas or in a rice bowl for a delicious meal!
Fajitas are a staple around our house. They are one of the few meals that Kurt actually makes himself, but for this fajita recipe, I took charge and switched things up a bit!
Inspired by these popular 10 Minute Veggie Fajita Rice Bowls, I turned these sheet pan salmon fajitas into a bowl for myself, but also served them in a more traditional style in flour tortillas for Kurt. Both versions are totally delicious, so serve as you’d like! You could even ditch the rice and tortillas to make this recipe Whole 30 approved!
This delicious Whole30 recipe combines roasted spaghetti squash and green chili avocado sauce with cilantro lime shrimp for a healthy, gluten free and dairy free meal!
I love this recipe because it’s a combination of two of my favorite recipes, Chili Cilantro Lime Shrimp and Green Chili Avocado Sauce, combined with my favorite squash, spaghetti! I altered the two recipes slightly to make them Whole30 compliant and the result was delicious!
In only 15 minutes, with just 8 ingredients, you can make this super simple and delicious Shrimp Stir Fry recipe with Shishito Peppers!
Raise your hand if you’re a huge fan of shishito peppers, now, raise your hand if you have no idea what the heck a shishito pepper is!
Shishitos are Asian peppers that are generally sweet with a spicy one every once in a while. They’re usually sautéed and served as an appetizer at Japanese restaurants. I introduced a recipe for Soy Ginger Shishito Peppers on the blog in 2013 and they’ve been a huge hit ever since!
Lately, I’ve been seeing shishito peppers popping up in major grocery stores, whereas I used to only be able to find them at Asian markets.
With the popularity and the convenience of picking up these delicious peppers at my local grocery store, I decided it was time to introduce another shishito recipe on the blog and it just so happens that shishito peppers pair perfectly with shrimp stir fry!
Blackened mahi mahi is pan seared & served in warm corn tortillas topped with crisp, fresh cilantro jalapeno coleslaw in this recipe for Mahi Mahi Fish Tacos!
Thanks to my friends at Litehouse for sponsoring today’s post!
I have a confession to make, I’m a recently converted coleslaw fan!
That’s right, I used to pass on the coleslaw at summer BBQ’s, that is until I started using Litehouse Coleslaw dressing. It’s sweet, tangy, creamy and so flavorful, helping to create the perfect coleslaw every time!
This 5 minute Salmon Taco Rice Bowl recipe is a delicious, wholesome and easy lunch idea!
Today’s post is sponsored by Minute Rice & Chicken of the Sea.
While it’s true that I have only ever worked a “9-5” corporate job for three months of my life, I did spend a lot of time in college, like 7 years.
During my time in college, I spent long days on campus and got so sick of eating at the same sandwich shop every day. Bringing my lunch meant, basically the same thing, bringing a sandwich or salad, every day!
I was always on the look out for something new, delicious and nutritious that I could bring to school with me, and make in just a couple of minutes, only using a microwave.
Now, I may not be in school anymore, but there are still those days where I need a go-to 5 minute lunch option when I’m too busy to cook anything and that’s where my friends at Minute® Ready to Serve Rice and Chicken of the Sea come in!
Both Minute Ready To Serve Rice cups and Chicken of the Sea Salmon pouches are wholesome, delicious ways to spice up your lunch routine!
Easier & healthier than takeout, this General Tso’s Broccoli & Shrimp recipe is made in 20 minutes, in only one pot, right in your own kitchen!
I love me some General Tso’s Chicken, and apparently so do a lot of other people!
My recipe for Gluten Free General Tso’s Chicken is one of the most popular recipes on the blog. It’s quick and easy to make, really delicious and much healthier than take out, I totally get it’s popularity!
Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!
Over Memorial Day weekend, my boyfriend Kurt & I headed to Philadelphia for his cousins wedding. Since it was my first time in Philly, I had to check out the food scene!
Of course I tried several Philly Cheesesteaks (you can read all about that in my Food Bloggers Guide to Philadelphia!) but I also tried some local restaurants that were recommended by friends from the area.
One of these recommendations was Cuba Libre, a Cuban restaurant where we indulged in an unlimited tapas brunch!
Enjoy the delicious flavors of Tuscany in this quick & easy, 30 minute, one pot recipe for Tuscan Shrimp Scampi Pasta!
I love one pot meals! You love one pot meals! Guess what? Today I’ve got a meal for you that requires four pots, just kidding, it’s a totally delicious and super simple one pot meal that I know you’re going to love!
This hot crab dip recipe is creamy, cheesy and flavorful! It’s also a super easy appetizer to whip together for parties, and sure to be a crowd favorite!
Todays post is sponsored by Louis Kemp Crab Delights®!
Hot dips are always a crowd favorite, as well as one of my favorite things to make for parties. It’s easy to toss a dip together and put it in the refrigerator until time for the party, then pop it in the oven and serve up a delicious, hot dip for your guests.
Grilled shrimp is marinated in a delicious, slightly spicy, chili lime garlic marinade, then cooked on the grill, or in a cast iron skillet, for an easy, healthy gluten free recipe!
Yay!! My first dinner post!! So unfortunately my roomie Nick is moving back to Boston on Tuesday, but fortunately that gave us a great excuse to plan a little going-away dinner for him this weekend that involved surf-and-turf!
Now if you would have asked me 5 years ago what surf-and-turf was I would have probably said some sort of exercise but after venturing in to the seafood world about 3 years ago… yes New Years Day 2009 was my first time to eat anything out of the water IN MY LIFE!
No salmon, no shrimp, no lobster, not even my favorite, crab, until this fateful day in 2009! I don’t know how I lived before crab legs, lobster rolls and one of my favorite things I’ve ever made, Chili Lime Garlic Grilled Shrimp!
Now there’s still that fishy (get it, fishy, haha) story out there that my parents always try to tell me about how I ate fish sticks from Hardee’s when I was about 9 years old because I thought they were chicken strips, but all the same, for the purpose of this post we’ll say my first fish experience was in 2009 (besides I don’t know if you can consider fish sticks from Hardee’s really fish!)
Back to the dinner! As soon as the boys (my two roommates) decided on surf-and-turf for dinner I knew I had to make these grilled shrimp. I made them once before on Father’s Day this year and they were to-die-for!
Ingredients (serves 4)
2 garlic cloves, minced
1 tbsp brown sugar
3 tbsp soy sauce
1 tsp chili powder
juice of 1 lime
1/2 tsp red pepper flakes
2 tsp olive oil
15-20 large shrimp (peeled & deveined)
Place all of the above ingredients, except the shrimp, in a medium bowl and whisk to combine.
Add the shrimp and toss to coat. Place in the refrigerator to marinate for 15 minutes.