Puttanesca-Style Salmon Bake

From Yottam Ottolenghi

This sheet pan bake is packed with bold flavors from ingredients like preserved lemons and anchovies, making it feel like a dish from a trendy Mediterranean restaurant. It’s super easy to make, but tastes like an old family recipe.

I swap honey for maple syrup for a richer sweetness and serve it over cauliflower rice to add extra veggies.

Skillet French Onion Chicken

From skinnytaste

This simple dish was an instant hit and has become a regular in our rotation. Here are the swaps to make for a healthier, more gut friendly variation:

• Add mushrooms and spinach for extra veggies

• For gluten-free: find or make your own paleo Worcestershire sauce and use gluten free flour instead of all-purpose

• For dairy free: substitute avocado oil for butter and omit the cheese

Serve with cauliflower rice or the Garlic Goat Cheese Cauliflower Mash from my O.S.H. original recipe collection (coming soon)!

Honey Mustard Salmon Bites and Veggies

From Something Nutritious

The sauce for this recipe is the star of the dish, and the salmon is cooked to perfection.

Swap other veggies for potatoes for a lower carb, more colorful option, such as:

• broccoli

• cauliflower

• spinach

• zucchini

• brussel sprouts

Za’atar Chicken with Lemon Tahini Sauce

From Every Last Bite

I love a good middle eastern meal, and the blackened exterior you get from the Za’atar seasoning in this dish is just… *chefs kiss*

I don’t have a grill so I make this on a cast iron grill pan to still get the grill marks, but a regular cast iron skillet would totally work as well.

I usually serve this with the Copycat True Foods Kitchen Tahini Harissa Cauliflower recipe linked in my ‘Sides’ page (although I usually don’t make the sauce from the chicken recipe if I do this, since it’s so similar).