A craveable keto dinner delivering vibrant colors and packed with flavor.
Makes 4 servings
Brazilian-style rubbed salmon:
- 1 pound salmon (4 – 4 ounce filets)
- 1 tablespoon oil
- 1 orange, juiced
- 2 limes, juiced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
Preheat oven to 400 degrees F. Cut salmon into 4 ounce filets and squeeze with orange and lime juice. Coat with spices. Grease sheet pan with oil and arrange fish. Roast at for about 10 minutes or until internal temperature reaches 145 degrees F.
Grilled sweet peppers:
- 4 medium bell peppers
- 1-1/2 tablespoons oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Cut peppers into 4 sections from stem to bottom. Remove seeds and tops. Toss with oil, salt, and pepper. Grill over medium-high heat for about 3-5 minutes per side until soft and charred.
Roasted brussels sprouts:
- 4 pounds brussels sprouts, trimmed and halved
- 1/4 cup oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 teaspoons garlic, minced
Preheat oven to 425 degrees F. Toss with oil, salt, pepper, and garlic. Spread in a single layer on baking sheet and roast for 20-30 minutes, flipping halfway through.
Chipotle roasted cauliflower:
- 1 pound cauliflower, cut into florets
- 1-1/2 teaspoons oil
- 4 teaspoons chipotle peppers in adobo
- Salt to taste (optional)
Preheat oven to 350 degrees F. Toss cauliflower with oil and chipotles in adobo until coated. Spread on baking sheet and roast for 20-25 minutes until tender and slightly browned. Sprinkle with salt to taste.