Lemon and Dill Baked Salmon

I have always been a fan of baked salmon, however I only recently become a fan of fresh dill. I have never been very comfortable cooking with dill because I never knew what to pair it with. Since it is summer and I am feeling adventurous, I decided to try something new. I absolutely love this fresh Lemon and Dill Salmon recipe. It is more than perfect for summertime.

Salmon is well-known in the nutrition world as a good source of Omega-3 fatty acids. Omega-3 fatty acids are good for our health because they are anti-inflammatory. Other sources of Omega-3 fatty acids include: fish oil, olive oil, avocados, and almonds.


1lb wild-caught salmon
1 Tbsp tea seed oil
1 tsp sea salt
1/8 tsp black pepper
1 bunch dill, chopped
1 small lemons, 1/4 inch slices
1/2 cup organic vegetable stock

1. Heat oven to 350 F degrees
2. Line a large baking sheet with parchment paper.
3. Place 3-4 lemon slices and 1 Tbsp chopped dill on the baking tray.
4. Rinse salmon then dry. Rub both sides of salon with tea seed oil, sea salt and pepper.
5. Place 3-4 lemon slices and 1 Tbsp chopped dill on top of salmon.
6. Add organic vegetable stock to the baking dish to surround the salmon
7. Cover with aluminum foil and bake for 20-25 minutes. (cooking time varied depending on thickness of salmon)

Note: Serve hot or take salmon out of the oven to cool for an hour before serving


Mediterranean Quinoa Salad



  • 1 cup quinoa
  • 2 cups water or vegetable stock (low sodium & organic)
  • 1 large cucumber, medium dice
  • 2 roma tomatoes, medium dice
  • ½ medium red onion, small dice
  • 1 red bell pepper, medium dice (optional)
  • ½ cup olives, chopped (optional)
  • 2 oz crumbled organic feta cheese
  • 1 bunch parsley, chopped
  • ½ bunch mint, chopped
  • Juice of 1 lemon
  • 1/3 cup red wine vinegar
  • ¼ cup olive oil
  • 1 tsp sea salt (or more to taste)
  • black pepper


  1. Rinse quinoa in a fine mesh strainer until water runs clear.
  2. Add quinoa and water (or stock) to a medium size sauce pan. Bring to a boil then cover and let simmer for 20-25 minutes. You will know quinoa is ready the tiny seeds are all unraveled into spirals.
  3. While quinoa is cooking chop tomatoes, cucumber, onion, parsley and mint. Combine chopped ingredients into a large bowl, set aside.
  4. Line a baking sheet with parchment paper. When quinoa is cooked, spread out evenly on the baking sheet and fluff with a fork. Let cool for 5-10 minutes.
  5. Combine the quinoa with the vegetables. Add feta cheese, lemon juice, red wine vinegar, olive oil, salt and pepper.

Note: If you want to make extra for leftovers don’t add feta, lemon juice, red wine vinegar and olive oil. Salad will keep in the fridge for 2-3 days without dressing.

I absolutely LOVE quinoa. It is just so versatile and takes very little time to prepare.

Be sure to check some other fantastic quinoa recipes:

 Morning Quinoa porridge

Hearty Kale and Quinoa Citrus Salad 

Refreshing Summer Salad

This salad is composed of beautiful color combinations and fresh flavors that are perfect for summer. It has a nice fusion between mexican and asian flavor profiles. I love switching it up every now and then from the standard ‘leafy green’- based salad. For those of you who have never experimented with Jicama, let me introduce you to one of my favorite vegetables. Jicama also pairs well with some chili and lime for a refreshing snack.

Simple. Quick. Refreshing.

Prep time– 10 minutes    Serves– 4

1 bunch pink radishes, thinly sliced (round or sticks)
1 english cucumber, thinly sliced
1/2 small jicama, peeled and sliced into sticks
1/2 mango, cut into cubes
1/2 cup, chopped cilantro

Lime Vinaigrette Dressing
1/4 cup lime juice (about 3 limes)
1/2 tsp celtic sea salt
1/3 cup extra virgin olive oil

Drizzle 1/2 of  dressing over the salad lightly. Toss and then adjust with more dressing if needed. Top with a pinch of cayenne pepper.

Note: Add some quinoa plus tofu or grilled chicken to turn this appetizer salad into a main dish.
Recipe adapted from Isabel’s Cantina

Triple Citrus Sea Bass- Time Saving Tips in the Kitchen

A fresh, light & zesty summer dinner in just 35 minutes! Baking fish in the oven is one of my favorite cooking methods. I am a huge fan of working smart in the kitchen as opposed to working hard. While the fish is in the oven, there is plenty of time to reduce the sauce and to do a quick clean up of the kitchen.


Citrus Marinade – 5 minutes
Zest of 1 orange
Zest of 1 lemon
½ cup orange juice*
2 Tbsp lime juice*
2 Tbsp lemon juice
½ tsp minced ginger
*freshly squeezed

Fish- 30 minutes
1.5 lbs of wild sea bass (you can use tilapia, salmon, or black cod)**
½ tsp salt, divided
1 tsp Dijon mustard

  1. Mix ‘Citrus Marinade’ ingredients together, split into two parts.
  2. Place fish in half of ‘Citrus Marinade.’Refrigerate for 10 minutes.(Can leave in marinade for 20 minutes for more flavor)
  3. Turn on oven to 400F degrees
  4. Place fish in oven for 10-15 minutes or until cooked
  5. In the meantime, place Dijon and the remainder of ‘Citrus Marinade’ in a medium saucepan. Bring to a simmer until the liquid is reduced by ½.
  6. Pour the reduction over the fillets.

** Fish guidelines: Choose wild over farmed. Choose fresh over frozen.

[Recipe adapted from Rebecca Katz]

Place fish over sautéed vegetables for dinner or over a salad for lunch.

Nutty Yogurt & Quinoa Breakfast

I am always looking for ways to re-create a healthy version of my favorite childhood foods. Okay let’s be real, cereal was also a favorite food of mine in college. This is one of many breakfasts that I have created to satisfy this burning cereal desire within me.

The yogurt contains the creamy element. The nuts represent the much required crunch. The strawberries provide the sweet component. The cinnamon provides the comfort element.


  • 3/4 cup greek yogurt (can use goat-milk yogurt too)
  • 1/2 cup cooked quinoa
  • 8-10 raw almonds, chopped
  • 1 Tablespoon ground flax seeds
  • 1/4 tsp cinnamon
  • 2-3 strawberries, sliced


Mix all ingredients together and enjoy a simple/ quick and balanced cold breakfast cereal.

Note: toasted nuts add another element of flavor to this dish. To keep things exciting, switch around with different types of nuts and berries.