If this dish doesn’t get you excited about eating healthy, then I’m sure nothing will. Even though this sounds fancy and difficult, I promise it’s a snap to put together and will have you looking forward to eating lunch all week long!
I’ve had enough of seeing plain chicken and broccoli with brown rice in everyone’s meal preps! Why must people think healthy food has to be boring and bland?! I eat pretty healthy…most of the time, but even when I’m eating healthy, I never really feel like I’m eating healthy, and that’s the key to staying on a healthy eating regimen.
I like to switch up my protein, veggies, starch, and flavor combinations every week, that way I never get tired of eating the same things over and over again. Another tip for meal prepping, is to treat yourself sometimes! I don’t eat fancy salmon entrees for lunch everyday, but having it every once in a while gets me excited and looking foreword to eating lunch, so I never feel deprived or bored with my healthy “diet” (p.s. I hate the word diet).
For the potatoes, I found a bag of these tiny little red, gold, and purple potatoes that were about 3/4-1 1/2″ thick, so I just left the itty bitty ones whole, and halved the larger ones. I love these kind of potatoes. They’re rich and creamy on the inside, and have a naturally sweet buttery taste that can’t even be compared to russet potatoes.
For the kale, I used Tuscan kale (also called dinosaur, black, or lacinato kale), but of course you can also use just regular kale. I think the Tuscan kale looks so pretty though. It won’t get super soft and mushy like spinach does when you sauté it, instead, it stays firmer, making it a lot heartier.
For the salmon, I always try to avoid farm-raised when my budget allows me to. Wild salmon is a bit more costly, but there are tons of reasons to choose wild over farm-raised (but that’s a whole other topic). I like mine still pink in the middle (medium-rare), but if you prefer it fully cooked throughout, just add a few minutes per side to the cooking time.
For the pesto, I had some leftover spinach-hazelnut pesto that I had made from the night before, but you can just use some store-bought pesto if you aren’t in the mood to blend up your own pesto. I love pesto, and it really adds a ton of flavor and it isn’t all that bad for you considering it’s made from herbs, nuts, and olive oil!
Another thing I like to use is Star Garlic Olive Oil. It adds tons of garlic flavor, without having to mince any garlic at all or worrying about it burning! Creating healthy food is all about adding as much flavor as possible without adding extra unnecessary calories, which is why flavored olive oils, vinegars, and spices are so useful in adding tons of flavor with little to no calories!
This post was sponsored by STAR Fine Foods, however all thoughts and opinions expressed are 100% my own.
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