Category: Seafood

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Shrimp with Andouille Sausage

shrimp-with-andouille-sausage
shrimp-with-andouille-sausage

Shrimp with Andouille Sausage

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Cajun
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • sauce pot

Ingredients
  

  • 8 oz shrimp (peeled and deveined)
  • 2 each pre-cooked andouille sausage links (3 oz each)
  • 1 8 ounce can of tomato sauce
  • 1/4 cup celery (diced)
  • 1/4 cup white onions (diced)
  • 1 each green bell pepper (diced)
  • 1 each garlic clove (minced)
  • 2 tbsp green onions (chopped)
  • 1 each bay leaf
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Slice the sausage into coins
  • Add olive oil to a sauce pot on medium-high heat
  • Add the onions, peppers, celery, garlic and stir until softened for 2 to 3 minutes
  • Stir in the sausage and season with paprika, garlic powder, oregano, cayenne pepper, and salt. Stir in the bay leaf and add the tomato sauce. Add 1 cup of water and bring the mixture to a boil. Once it boils, reduce the heat low-heat and simmer for about 5-10 minutes
  • Finally, add the shrimp and cook for 3 to 4 minutes until the shrimp is pink and cooked through
  • Stir in the green onions for garnish
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Baked Salmon with Corn and Apple Medley

baked-salmon-with-corn-and-apple-medley
baked-salmon-with-corn-and-apple-medley

Baked Salmon with Corn and Apple Medley

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • sheet pan
  • oven

Ingredients
  

  • 10 oz salmon
  • 2 cups corn (canned or frozen)
  • 1 each apples (diced)
  • 1 tbsp green onions (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 375F
  • Season the salmon with paprika, onion powder, garlic powder, and salt covering the whole surface area of the salmon
  • Drain the corn if canned, or defrost if frozen
  • Dice the apples in small pieces
  • Wash and rinse the green onions and thinly slice
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add the rest of the oil to the saute pan on medium high heat and saute the corn for 3 to 5 minutes
  • Once the corn heats through, add chopped green onions, the diced apples, and season with salt as needed
  • Remove from the pan and set aside in a serving dish.
  • When the salmon is finished cooking remove it from the oven and place on the serving dish with the corn medley
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Baked Salmon with Cilantro Cauliflower Rice

baked-salmon-with-cilantro-cauliflower-rice

Baked salmon is always delicious and combining it with cilantro cauliflower rice makes for an amazing combo that will fill you up with tons of protein and is low in calories. Cilantro and lime is a great way to start working cauliflower rice into your meals. Cauliflower rice is a low calorie substitute for rice or mashed potatoes. The texture is spot on and the additional seasonings match well with the baked salmon.

This baked salmon and cauliflower rice recipe is very quick and easy to make. The entire dish can be made in 20 min and is a great way to impress your date or significant other. It’s not the usual weeknight dinner despite the spices being common and likely in your pantry already.

This recipe works well with substitutions as well. The baked salmon can work with a medley of vegetables while the cauliflower will pair nicely with chicken or lamb. You’ll need to adjust cooking times of course.

Nutrient rich, delicious, and easy to make, our baked salmon with cilantro cauliflower rice recipe is sure to be a staple in your meal prepping routine. If you’re making extra to save for future meals, wait for the food to cool down and then add the baked salmon and cauliflower rice separately to the containers. Keeping them separated will maintain the consistency and texture of both foods better. You can store up to 3 or 4 days in the fridge however fish tends to dry out so eating it sooner is better than later.

baked-salmon-with-cilantro-cauliflower-rice

Baked Salmon with Cilantro Cauliflower Rice

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2 people

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • sheet pan
  • oven

Ingredients
  

  • 10 oz salmon
  • 3 cups caulifower rice
  • 1/2 cup cherry tomatoes
  • 1/2 cup cilantro (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 375F
  • Slice the cherry tomatoes in half
  • Wash and rinse the cilantro and chop it into small pieces
  • Season the salmon with paprika, garlic powder, onion powder, and salt and pepper, covering the whole surface area of the salmon
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add the rest of the olive oil to the saute pan on medium high heat and saute the cauliflower for 3 to 5 minutes until it is tender. Season with salt and pepper as needed
  • Once the cauliflower softens, add chopped cilantro and mix well
  • Remove from the pan and set aside in a serving dish
  • When the salmon is finished cooking remove it from the oven and place it on the serving dish with the cauliflower rice. Add the sliced cherry tomatoes on top and drizzle with olive oil.