Crusted Tilapia with Orange Jalapeno Salsa

I’m definitely ready for summer, and this dish tastes just like it!  It’s a very simple dinner bursting with juicy, fruity, spicy flavors.  The salsa takes a little while to make, but it is sooooo worth it.  It makes the … Continue reading

Spicy Sautéed Shrimp with Garlic, Lemon and White Wine

This is a really fun and quick recipe that’s perfect as a fast weeknight meal or it makes a wonderful appetizer when entertaining!  The shrimp take on the full flavors of paprika, garlic and lemon and the dish is done … Continue reading

Garlic Baked Shrimp and Arugula Salad with Parmesan, Candied Nuts, Cranberries & Balsamic Reduction

OK, this is an absolutely heavenly (and easy of course) dinner that you need to make ASAP!  If you like shrimp scampi you will love this.  It’s a lightened up version that’s bursting with lemony, garlicky flavor without all the fat.  … Continue reading

Moroccan Shrimp with Spinach

My friend Renee and I cook together pretty often (check out our skinny broccoli mac & cheese here!), and she found this delicious and healthy recipe on Pinterest that we couldn’t wait to try out.  We cooked it this past weekend and it … Continue reading

The EASIEST Tequila Lime Salmon

Let me just tell you how EASY this dinner is.  I picked up some fresh salmon pieces from Whole Foods and asked them to add tequila lime seasoning to the salmon.  Whole Foods seasons all your seafood for free and … Continue reading

Lemon Scented Salmon with Dijon Roasted Red Potatoes

I have another simple and flavor packed meal to share!  Trader Joe’s had some delicious looking fresh salmon pieces this week so I knew I had to buy them first and then figure out what to do with them.  I found an awesome salmon recipe on The Fit Cook that looked mindlessly simple, delicious and quick (check out my other delicious meals from The Fit Cook here and here).  It’s full of flavor because you lay the fresh salmon over a bed of lemon slices and the citrus flavor infuses the salmon as it broils away in the oven.



I wanted something hearty to accompany this light fish and my normal green veggie side dishes wouldn’t do this time.  While I normally stay away from all potatoes except sweet potatoes, I made an exception for this and it was the perfect companion to our light and zesty main dish.  The potatoes are roasted in a lemon, garlic and Dijon sauce and then tossed with fresh parsley and lemon zest fresh out of the oven.  They are hot, crispy and bursting with flavor.  I still don’t suggest eating potatoes regularly since they are carb-heavy, but enjoying them once in a while is a must if you’re a potato lover like me!  Life’s too short to not enjoy your favorite foods, especially when you can make them in the healthiest possible way.  These potatoes will also make an excellent side dish for just about any meat or seafood dinner.


This is the perfect dinner for a laid back summer night.  I hope you love it as much as we did!



Lemon Scented Salmon (Serves 2)

Adapted from The Fit Cook


  • 2 fresh salmon pieces (about 8 oz per person)
  • 1-2 lemons, thinly sliced into rounds
  • lemon zest (about 1 teaspoon)
  • olive oil
  • salt, pepper, lemon pepper, garlic salt


  • Preheat the oven to broil.
  • Pat the salmon dry with a paper towel and slice the lemon into thin rounds, making about 9 slices per salmon.  Use two lemons if needed.
  • Arrange the lemon rounds on a baking dish lined with foil and place the salmon over it.
  • Drizzle the salmon and lemon with about a tablespoon of olive oil, and season a bit of lemon zest, leaving some left over, salt, pepper, lemon pepper and garlic salt
  • Place the baking dish under the broiler for about 5-6 minutes.  Keep a close watch to make sure the fish doesn’t burn. Depending on where your rack is in the oven it may need to be cooked longer.  I cooked mine for closer to 10 minutes.
  • Once the fish is golden, it should be cooked through. Use a large spatula to transfer the lemon and fish to the plate.  Garnish the fish with remaining lemon zest for an added burst of flavor and serve with the roasted potatoes, recipe below!

Dijon Roasted Red Potatoes (Serves 2)

Adapted from Joy the Baker


  • 1 pound red potatoes (or any potato would work!)
  • 1/4 cup whole grain Dijon mustard
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon unsalted butter, melted
  • 1 clove garlic, minced
  • 1 1/2 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • ground black pepper to taste
  • 1/4 medium yellow onion, sliced
  • chopped fresh parsley to taste


  • Place a rack in the center of the oven and preheat to 425 degrees F.  Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.
  • Clean and dice potatoes so they are all about the same size.
  • Place in a large bowl.  Toss in sliced onions.
  • In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, 1 teaspoon of zest, and salt.
  • Pour mustard mixture over diced potatoes and onions.  Toss until potatoes are coated.
  • Spread the potatoes out evenly on the baking sheet, leaving room in between the pieces so they brown properly.  Leave any extra mustard mixture in the bowl.  It will just burn in the oven.
  • Bake potatoes for 20 minutes.  Remove from the oven and toss.  Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through.  Remove from the oven, toss with parsley and 1 teaspoon of lemon zest, and serve warm.

Oven Baked Coconut Shrimp with Habanero Peach Lime Dipping Sauce

We’ve been watching the Olympics every night and there’s something fun about watching it and sitting on the couch and eating appetizers for dinner instead of a real meal.  I whipped up this delicious and guilt-free treat as our dinner the other night and it was a hit.  Jon and I both gobbled down almost every last shrimp and I made a pound.  It  takes about 15 minutes of prep and about 17 minutes of baking time.  While it can get a bit messy it’s a really simple recipe that tastes like we ordered it from a restaurant.  I plan on making this as an appetizer the next time I entertain.



Oven Baked Coconut Shrimp with Habanero Peach Lime Dipping Sauce (Makes 24 shrimp: serves 6-8 as appetizer)

Adapted from The Girl Who Ate Everything


  • 1 tablespoon lime juice
  • 1/2 cup peach Habanero jam (If you can’t find this jam, just get a peach or pineapple jam and mix with 2 teaspoons finely chopped jalapeno pepper)
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 cups sweetened flaked  coconut


  • Combine lime juice & jam in a small bowl and mix well. Cover and refrigerate until ready to serve.
  • Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
  • In a small bowl beat egg whites with a hand mixer until soft peaks form.
  • Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
  • Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown.  Turn shrimp once halfway through cooking time to make sure both sides brown.
  • Serve with dipping sauce.