Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

lena

Crispy Chicken Tacos (Air Fryer)

by

Crispy Chicken Tacos are anything but average! Seasoned rotisserie chicken is stuffed into tortillas before being cooked in the air fryer, giving you a crispy and zesty snack everyone will love.

Jump to Recipe
a platter of crispy chicken tacos next to individual bowls of guacamole, pickled onions, and green herbs.

Crispy air fryer chicken tacos

There is so much to love about a classic taco. Whether you’re making Salmon Fish Tacos or tacos with homemade chicken carnitas, Taco Tuesday or Cinco de Mayo just wouldn’t be the same without a platter of meaty, smoky tacos.

Crispy Chicken Tacos are the perfect taco for the creative home chef. Unlike traditional tacos, these are stuffed with a creamy taco-seasoned chicken filling before being folded and cooked in the air fryer until crisp. Pull them apart, load on more toppings, and dunk the crunchy chicken tacos into all kinds of sauces and dips! It’s a truly unforgettable snack.

This may even be the easiest taco recipe ever! The chicken filling is easy to put together in a skillet using storebought rotisserie chicken, a simple taco seasoning blend, sour cream, salsa, and cheese. Once you give these easy air fryer tacos a try, you’ll never go back to the ordinary thing.

ingredients for crispy chicken tacos in individual white bowls.

Ingredient notes

  • Rotisserie chicken – Shredded rotisserie chicken keeps this recipe simple and easy! If you want to go all out, replace the storebought chicken with Instant Pot chicken carnitas, pulled pork, or ground beef.
  • Taco seasoning – Make your own taco seasoning blend with a few pantry-staple spices or buy a packet of a pre-mixed blend instead. The spices may be simple but provide the chicken with layers of delectable smoky flavors.
  • Salsa and sour cream – These give the shredded chicken filling a creamy texture with tons of flavor.
  • Mexican cheese and cilantro – The finishing touch in the filling! Either use a pre-packaged blend of shredded Mexican cheeses or shred Monterey Jack, Queso, Cheddar, or Asadero yourself (fresh is always best).
  • Corn tortillas – Flour tortillas work just as well.
4 images showing the process of cooking crispy chicken tacos in a skillet.

How to make crispy chicken tacos in the air fryer

  1. Heat and season the chicken: Heat the oil in a skillet over medium heat. Add the chicken and taco seasoning, and toss the two together. Next, add the salsa and sour cream after a few minutes and toss to combine.
  2. Add the cheese and cilantro: Take the chicken mixture off the heat and stir in the cheese and cilantro. Transfer it to a bowl. 
  3. Assemble the tacos: Stuff a few tablespoons of chicken filling into the warm tortillas, being careful not to overstuff them. Fold the tortillas over and transfer the tacos to an air fryer basket.
  4. Air fry the chicken tacos: Cook the tacos in the air fryer, flipping them halfway through the cook time. You’ll know they’re done when the tortillas are crispy and golden brown.
  5. Serve and enjoy: Let the tacos cool for a few minutes, then serve with plenty of toppings and dipping sauces. Enjoy!

Can you make these without an air fryer?

If you don’t own an air fryer, the tacos can be assembled as normal and pan fried in an oiled skillet over medium heat until crispy.

assembling chicken filling in corn tortillas on a white plate.
cooking crispy chicken tacos in an air fryer basket.
cooking crispy chicken tacos in an air fryer basket.

Taco topping ideas

Want your platter of fried tacos to pop? Then don’t forget the toppings! You can layer any of these zesty toppings over top or on the side of the tacos:

crispy chicken tacos next to each other in a large platter.

Serving suggestions

The best thing about crispy handheld tacos is that you can dip them so easily! Serve them with plenty of dipping sauces on the side, like cilantro lime crema, salsa, guacamole, chipotle sauce, or sour cream.

Storing

Store: Keep the fried tacos in an airtight container and store them in the refrigerator for up to 5 days.

Reheat: Air fryer tacos are best reheated in the air fryer! Heat at 300ºF for about 5 minutes or until the tacos are warm.

close up on crispy chicken tacos topped with guacamole, onions, and jalapenos.

Looking for more zesty taco recipes?

If you give these Crispy Chicken Tacos a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe
4 from 3 votes

Crispy Chicken Tacos (Air Fryer)

Crispy Chicken Tacos are anything but average! Seasoned rotisserie chicken is stuffed into tortillas before being cooked in the air fryer, giving you a crispy and zesty snack everyone will love.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner, Main Course, Snack
Cuisine: Mexican
Keyword: 30 minute meal, air fryer, chicken, easy, easy dinner, easy meal, mexican food
Servings: 24 tacos
Calories: 170kcal
Author: Lena Gladstone

Ingredients

  • 5 tablespoons olive oil divided
  • 2 ½ cups rotisserie chicken shredded
  • 2 tablespoons taco seasoning
  • 1 cup salsa
  • ¼ cup sour cream
  • 2 cups Mexican cheese
  • ¼ cup cilantro roughly chopped
  • 24 corn tortillas 4" street taco shells

Instructions

  • Heat a medium pan in medium heat with 2 tablespoons of olive oil, add shredded chicken and taco seasoning. Mix well to combine for 2 minutes.
  • Add salsa and sour cream. Cook for an additional 2 minutes.
  • Remove from heat, add cheese and cilantro. Mix well to combine. Remove to a bowl and set aside.
  • In a clean pan, add 1 tablespoon of oil and on low heat, heat up a few tortillasfor 30 seconds, flip and heat for another 30 seconds. Repeat until all are heated up.
  • In batches, while the tortillas are still warm, stuff (don’t over stuff) with chicken mixture and fold over.
  • Add the tortillas in the air fryer and cook on 400F for 6-8 minutes, flipping halfway or until crispy. Repeat until all tacos are cooked. Keep the crispy tacos on a rack until ready to serve.
  • Enjoy with a side of guacamole, jalapenos, pickled onions, extra salsa, hot sauce and or cilantro-lime crema.

Notes

STORE: Place the fried tacos in an air-tight container in the refrigerator. They’ll last for 4-5 days this way.
FREEZE: I wouldn’t recommend freezing the tacos.
REHEAT: Pop them back in the air fryer at 300 degrees until warm. It shouldn’t take more than a few minutes.

Nutrition

Calories: 170kcal | Carbohydrates: 13g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 243mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Radishes with Butter and Salt

by

Radishes with Butter and Salt is a classic French snack that’s best enjoyed with a fresh baguette. With a quick 5-minute prep time, you can quickly serve this easy appetizer for parties, picnics, or to celebrate spring!

Jump to Recipe
sliced radishes on a wood board with butter next to a small bowl of salt.

French radish appetizer

Radishes with Butter and Salt is the most elegant way of enjoying these crisp and peppery vegetables. It’s a classic French snack that highlights simplistic flavors and ingredients. All you need are garden-fresh radishes (any variety will do!), European butter, and flaky sea salt.

While spreading butter and sprinkling salt on fresh radishes may seem odd to us Americans, this snack is traditional in France during spring. The combination of the three ingredients is very simplistic, yet deliciously refreshing and perfectly balanced. It’s a celebration of flavors!

ingredients for radishes with butter and salt on individual plates.

Why do people eat radishes with butter?

It’s all about balance and simplicity here. The radish’s strong peppery flavor is combated when paired with rich butter and flaky sea salt. Every bite is perfectly refreshing and never lacking in flavor, regardless of the short list of ingredients.

Ingredient notes

  • Radishes – These crisp and juicy root vegetables can be planted and grown year-round but are at their peak during spring. Radishes are a popular salad topping and can even be pickled for a taco topping. They have a peppery flavor that’s toned down when served with rich butter and sea salt.
  • Salted European butter – European butter has 2% more butterfat than regular American butter. While this may not seem like a lot, the difference in taste is impeccable. European butter is deliciously rich, tangy (thanks to the longer fermentation time), yellow in color, and very soft. Be sure to use room temperature butter for easy spreading.
  • Flaky sea salt – Flaky salt, such as Maldon salt, is the finishing touch on this French appetizer. It brings all of the rich and fresh flavors together.
slicing red radishes on a wood board with a knife.

How to make radishes with butter and salt

  1. Prep the radishes: Rinse the radishes and leaves under cold running water. Pat them dry with a paper towel, then cut each one in half or quarters. Keep the greens attached for an elegant presentation.
  2. Plate the radishes and butter: Add the softened butter and cut radishes to a serving platter or wooden board. Sprinkle flaky sea salt on top of the butter.
  3. Serve and enjoy: Include a knife and a sliced baguette on the side. Spread the butter on the bread, top with a few radishes and salt, and enjoy!
spreading butter on sliced radishes.

Variations

  • Herb butter – Stir fresh or dried herbs into the butter for an herbaceous flavor profile. Tarragon, dill, parsley, garlic, and scallions are all excellent additions.
  • Lemon herb butter – Give the herb butter a refreshing twist by stirring in some lemon zest!
  • Whipped butter – For a pillowy soft spread, incorporate air into the butter by whipping it with an electric mixer before serving.
  • Slice the radishes – If the peppery flavor of the radishes is too strong for you, slice them thinly using a sharp knife or mandolin.

How to serve radishes and butter

Are your radishes on a platter with salt and butter? Great! Serve them in any of these classic ways:

  • Use a knife to spread the salted butter directly on the radishes.
  • Spread some butter on a sliced baguette, crostini, or cracker and top with a radish or two.
  • Dip the radishes directly in the butter and sprinkle with salt.

Radishes and butter would also be a delicious addition to a charcuterie board, served as an appetizer before the French-inspired meal is ready (like this niçoise salad or salmon en papillote), or as a quick party snack.

Tip to softening your butter quick

If you are short on time and don’t have softened butter, place your butter on a plate. Then add boiling water to a mason jar, let it sit for 15 seconds, dump the water out and place the hot jar on top of the butter. Let it sit for 5-10 minutes and you will have room temperature butter in no time.

close up on butter being spread on sliced radishes.

Looking for more easy appetizers?

Did you try Radishes with Butter and Salt? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Print Recipe
5 from 1 vote

Radishes with Butter and Salt

Radishes with Butter and Salt is a classic French snack that’s best enjoyed with a fresh baguette. With a quick 5-minute prep time, you can quickly serve this easy appetizer for parties, picnics, or to celebrate spring!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: French
Keyword: 10 minute meal, appetizer, easy, easy appetizer, easy meal, healthy snack, snack, spring, vegetarian
Servings: 6 servings
Calories: 138kcal
Author: Lena Gladstone

Ingredients

  • 4 oz European butter salted and room temperature
  • 1 tablespoon flaky sea salt such as Maldon salt
  • 2 bunches radishes with greens attached

Instructions

  • Prep and wash the radishes in cold water. Pat them dry with a paper towel. Cut them in half or in quarters if radishes are larger, keep the greens attached to the radishes.
  • Add radishes and softened butter to a plate or wooden board. Sprinkle with flaky sea salt. To serve, using a butter knife, add butter and salt on a radish and enjoy. Serve on its own or with sliced baguette.

Notes

Butter Tip: If you are short on time and don’t have softened butter, place your butter on a plate. Then add boiling water to a mason jar, let it sit for 15 seconds, dump the water out and place the hot jar on top of the butter. Let it sit for 5-10 minutes and you will have room temperature butter in no time.

Nutrition

Calories: 138kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1291mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Creamy Sausage Orecchiette Pasta with Kale

by

This creamy sausage kale pasta is rich, comforting, and easy to make in less than 30 minutes. Italian sausage, orecchiette pasta, and kale come together in a lemon cream sauce, giving you a meal that’s guaranteed to be a hit every time.

Jump to Recipe
2 large white bowls filled with creamy sausage kale pasta.

Sausage kale orecchiette pasta with lemon cream sauce

Craving Zuppa Toscana soup but not the effort that comes along with it? Make this creamy sausage kale pasta instead!

Creamy Sausage Orecchiette Pasta with Kale is an elegant, yet easy meal you can tackle for busy weeknight meals, date nights, or whenever you’re craving comfort food. Orecchiette pasta recipes are traditionally served with sausage and this dish is no exception. Each bite only gets better when you taste the lemon cream sauce and wilted kale.

This easy sausage and kale pasta is just as rich, creamy, and irresistible as Zuppa Toscana but feels like classic comfort food. The whole family is sure to love it!

Ingredients for creamy sausage kale pasta in individual white bowls.

Ingredients needed

  • Orecchiette pasta – Orecchiette means “little ears” in Italian because, well, it looks like small ears! This flat, dome-shaped pasta scoops up creamy sauce like a pro and is traditionally paired with pork or sausage. It’d be a perfect fit in my Creamy Sausage Pasta with Spinach! If you can’t find orecchiette, use another short-cut pasta that holds sauce well, like penne or ziti.
  • Italian sausage – This sausage has some spice and tons of flavors thanks to the caraway seeds, anise, and red pepper flakes. If you can’t find Italian sausages, use another sausage variety, ground pork (to keep everything easy), or homemade meatballs.
  • Herbs and seasonings – All you need are red pepper flakes and dried oregano.
  • Kale – This leafy green is added in for some nutrition and a pop of green in the Italian pasta. It’s a necessary ingredient in Zuppa Toscana soup but can easily be substituted for baby spinach instead.
  • Lemon cream sauce – Made from heavy cream, parmesan cheese, lemon zest, and lemon juice. Regular milk or half and half can be substituted for the cream but the sauce won’t be as thick or rich.
4 images showing the process of making creamy sausage kale pasta in a large pot.

How to make creamy sausage kale pasta

  1. Cook the pasta: Bring a pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions. Make sure to reserve some of the pasta water before draining.
  2. Saute the shallots and sausage: Saute the shallots in an oiled skillet. Once they’re translucent, add the sausages and cook until browned all over. 
  3. Add the flavor and kale: To finish, add the kale, garlic, red pepper flakes, salt, and oregano into the pan.
  4. Finish with the lemon cream sauce: Add the heavy cream and parmesan cheese to the pan. Stir until thickened, then add the drained pasta, lemon zest, and lemon juice. Stir to coat, then serve!
close up on creamy sausage kale pasta.

Tips and variations

  • If the cream sauce isn’t thick enough – Stir a splash of reserved pasta water into the pan once you add the cooked pasta.
  • Add more veggies – Like mushrooms, bell peppers, olives, or capers.
  • Instead of pork – You can make this recipe with ground beef, chicken, or turkey instead.
  • Gluten-free – Use your favorite gluten-free pasta instead.
2 bowls of creamy sausage kale pasta next to parmesan cheese, lemon, and red pepper flakes.

Serving suggestions

If you want your creamy sausage pasta to look and taste like Zuppa Toscana pasta, top each bowl with crispy bacon and red pepper flakes. Freshly grated parmesan is never a bad addition either!

This pasta recipe is quite rich and heavy on its own. If you’re making it for a family dinner, opt for vegetable-forward dishes, salads, and bread on the side. Freshly baked focaccia, pesto green bean salad, and kale Caesar salad are wonderful choices.

Looking for more creamy pasta recipes?

Did you try this Creamy Sausage Orecchiette Pasta with Kale? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 1 vote

Creamy Sausage Orecchiette Pasta with Kale

This creamy sausage kale pasta is rich, comforting, and easy to make in less than 30 minutes. Italian sausage, orecchiette pasta, and kale come together in a lemon cream sauce, giving you a meal that’s guaranteed to be a hit every time.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: 30 minute meal, bacon, creamy, dinner, easy, easy dinner, easy meal, family friendly, pasta, pork, weeknight dinner
Servings: 6 servings
Calories: 1090kcal
Author: Lena Gladstone

Ingredients

  • 16 oz orecchiette or any other pasta
  • 1 teaspoon kosher salt more to taste and for pasta
  • 2 tablespoons olive oil
  • 2 shallots diced or ½ sweet onion
  • 2 lbs ground pork or mild italian sausage (casings removed)
  • 6 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 bunch lacinato kale or curly kale, stems removed, finely chopped
  • 2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated , plus more for serving
  • 1 lemon zested
  • ½ lemon juiced

Instructions

  • Add water to a large pot, season with salt and bring it to a boil over high heat. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  • While the pasta cooks, in a large heavy bottomed skillet over medium heat, cook the shallots in olive oil for 2 minutes until translucent.
  • Add pork or sausage, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic, red pepper flakes, ½ tablespoon kosher salt and oregano and cook until fragrant, 1 more minute.
  • Add the finely chopped kale, saute until wilted, about 2-3 minutes.
  • Add the heavy cream and parmesan cheese to the pan over medium heat. Stirring often, until thickened, about 5 minutes. Adjust salt to taste.
  • Add the drained pasta. If the sauce needs to be thinned out, add ¼ cup of pasta water. Stir to combine. Add more pasta water as you like.
  • Add the lemon juice and lemon zest, stir to combine.
  • Serve the pasta with more grated parmesan cheese and red pepper flakes.

Nutrition

Calories: 1090kcal | Carbohydrates: 67g | Protein: 46g | Fat: 72g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 210mg | Sodium: 797mg | Potassium: 938mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5913IU | Vitamin C: 59mg | Calcium: 423mg | Iron: 4mg

Thai Beef Salad Recipe

by

This Thai Beef Salad Recipe is made with marinated grilled skirt steak and a platter of colorful vegetables. Its mouth-watering and vibrant flavors make it the best appetizer or hearty lunch to enjoy year-round!

Jump to Recipe
a Thai beef salad on a large grey serving platter.

The best Thai beef salad recipe

This Thai Beef Salad Recipe is the best excuse to incorporate more vegetables into your diet. Not only is this boldly flavored Thai-inspired recipe bursting with a variety of juicy, crisp veggies, but every bite is extra enjoyable thanks to the marinated grilled skirt steak! It’s the ultimate recipe to turn salad haters into huge fans.

Just think of this beef salad as an upgraded version of my Keto Thai Steak Salad. Both are healthy and light, but this elevated version features a spicy and savory Thai dressing made from soy sauce, fish sauce, lime, and Thai chilis. It’s pulling double duty as both the salad dressing and steak marinade, so you’ll never miss out on the great flavors.

ingredients for Thai beef salad in individual white bowls.

What is Thai beef salad made of?

Thai beef salad ingredients are exciting, fresh, and vibrant! It’s the perfect appetizer you can serve year-round. This is what it’s made of:

  • Skirt steak – This long and thin cut of steak is my favorite choice to use in salads. Grilled skirt steak, in particular, is boldly flavored on its own but is even better when marinated. If you can’t find skirt steak, use sirloin, boneless ribeye, porterhouse, rump steak, flank steak, or flat iron instead. Just know that the cooking times will vary depending on the cut you choose.
  • Salt
  • Romaine lettuce – Or use any type of lettuce or leafy greens you like.
  • Cucumbers
  • Grape tomatoes
  • Radishes – Feel free to use pickled radishes if you’re looking for a little extra tang.
  • Carrots
  • Chili pepper – I recommend using a Thai chili variety for a close-to-authentic flavor. Bird’s eye chilis are a common choice and are very spicy.
  • Red onion – Again, you can use pickled red onions for more vibrancy!
  • Cilantro – Use the leaves and the stems here. It’s important to use every part of the fresh herb because the herbaceous element is so crucial to a classic Thai beef salad. You could even add fresh basil to elevate the flavors.
  • Fresh mint – If you can, use spearmint leaves rather than peppermint leaves. Spearmint is mild, sweet, and light, making it the preferred choice in salads.
  • Green onions
4 images showing the process of marinating steak and assembling a Thai beef salad.

What is Thai dressing made of?

The Thai salad dressing doubles as a steak marinade in this beef salad recipe. It’s truly the star of the show. Here’s what you need:

  • Avocado oil – Olive oil works too.
  • Fish sauce
  • Soy sauce – For gluten-free, use tamari or coconut aminos.
  • Lime juice and zest – The acid is very important for balance and a tangy, vibrant flavor profile. Try not to skip it!
  • Chilli pepper – Use the same type of chili you used on the salad.
  • Brown sugar – The sweetness will help balance the heat and other tangy flavors. Agave syrup or honey should work instead.
  • Fresh ginger
  • Garlic cloves
  • Salt
close up on a Thai beef salad.

How to make a Thai beef salad

  1. Marinate the steak: Whisk the Thai steak marinade ingredients together in a rimmed baking dish. Place the steak inside the dish and leave it to marinate for at least 15 minutes. 
  2. Grill the marinated steak: Place the marinated steak on a hot grill. Cook for a few minutes on both sides or until the internal temperature reaches 130ºF – 135ºF. Leave the cooked steak to rest before slicing it into thin strips.
  3. Assemble the salad: Arrange the lettuce on a large serving platter. Add the salad veggies on top, then the sliced steak. Drizzle the remaining marinade/Thai dressing over top, toss to combine, then serve!

Serving suggestions

This beef Thai salad recipe is a perfect appetizer to serve ahead of the Thai-inspired feast, featuring Spicy Thai Peanut Chicken, Thai green curry, pork satay, and fried rice. 

2 grey bowls filled with Thai beef salad next to glasses of wine.

Frequently asked questions

How long can you marinate skirt steak?

Skirt steak can sit in the marinade for as little as 15 minutes or for a maximum of 24 hours.

Can you sear the steak instead?

Yes! To cook the steak on the stove, heat a large, oiled skillet over high heat. Once the oil is smoking, add the steak and cook for 2 minutes per side. Continue cooking and flipping until the internal temperature reaches 130ºF – 135ºF. Transfer the steak to a cutting board and let it rest for at least 10 minutes.

How do you slice skirt steak?

Against the grain is always best! To do this, turn the steak so the fibers are going left to right directly in front of you. Cut across the fibers.

I don’t like steak. What else can I use on the salad?

Swap the steak for chicken breast or thighs, pork tenderloin, leftover pork chops, marinated tofu, or chickpeas.

2 grey bowls filled with Thai beef salad next to a small bowl filled with fresh herbs.

Make ahead and storing

Make ahead: Store the assembled salad and dressing in separate airtight containers in the fridge. The steak, dressing, and salad can be made up to 3 days ahead of assembly.

Store: The fully dressed salad will only last for about 1 day in the fridge because the lettuce will wilt quickly. For the best results, keep the dressing on the side and store the salad, steak, and dressing separately.

More loaded salad recipes

Did you try this Thai Beef Salad Recipe? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Print Recipe
5 from 1 vote

Thai Beef Salad Recipe

This Thai Beef Salad Recipe is made with marinated grilled skirt steak and a platter of colorful vegetables. Its mouth-watering and vibrant flavors make it the best appetizer or hearty lunch to enjoy year-round!
Prep Time10 mins
Cook Time8 mins
Marinate15 mins
Total Time32 mins
Course: Appetizer, Lunch, Side Dish
Cuisine: Asian, Thai
Keyword: appetizer, asian, easy appetizer, grilled recipe, healthy salad, salad, steak
Servings: 6 servings
Calories: 420kcal
Author: Lena Gladstone

Ingredients

Thai Marinade Ingredients

  • ⅓ cup avocado oil
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • ⅓ cup lime juice
  • 1 lime zested
  • ½ chilli pepper finely chopped (optional)
  • ¼ cup brown sugar
  • 3 tablespoons ginger grated
  • 3 cloves garlic grated

Steak Ingredients

Salad Ingredients

  • 2 heads romaine hearts chopped
  • 2 Persian cucumbers sliced
  • 1 pint grape tomatoes halved
  • ½ chilli pepper sliced, optional
  • ¼ red onion thinly sliced
  • 4 radishes thinly sliced
  • 1 small carrot peeled into strips
  • ½ cup cilantro finely chopped
  • ¼ cup fresh mint finely chopped
  • ¼ cup green onions thinly sliced

Instructions

Grilling Method

  • Preheat your grill to 500F.
  • In a bowl whisk together the avocado oil, fish sauce, soy sauce, lime juice, lime zest, chopped chilli pepper, brown sugar, grated ginger and grated garlic.
  • Cut the skirt steak in half so you have four pieces. Let it come to room temperature by adding it to a rimmed dish. Pour ⅔ rds of the marinade on the steak, making sure to coat both sides. Let it marinate for at least 15 minutes while you keep your veggies.
  • When ready to cook the steak, remove it from the marinade and place it on the grill. Sprinkle it with salt on one side. Grill for 2-3 minutes, flip, salt, and grill for another 2-3 minutes or until the internal temperature reaches 130-135ºF with an instant read thermometer.
  • Once the steak is cooked, move it to a plate, cover with foil and let it rest for 10 minutes. When ready to serve, thinly slice against the grain.

Stovetop method

  • Cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 130-135ºF with an instant read thermometer. Transfer to a plate and allow to rest.

Assemble Salad

  • Arrange the chopped romaine on a platter. Top with cucumbers, tomatoes, red onions, chillies, radishes, carrots and the sliced steak.
  • Add the remaining ⅓ rd of the dressing on top of the salad. Toss to combine when ready to serve the salad.

Notes

Steak substitution – Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak, flank, flat iron. Cooking times will be different for other cuts.
Cutting the steak: Cut the steak against the grain, it will produce the most tender slices. To do this, look at the steak and you will notice that most of the fibers are going in one direction. Turn the steak so the fibers are going left to right directly in front of you. Then cut across the fibers – i.e. 90 degrees perpendicular to the direction of the fibers.

Nutrition

Calories: 420kcal | Carbohydrates: 19g | Protein: 35g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1547mg | Potassium: 848mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2406IU | Vitamin C: 33mg | Calcium: 56mg | Iron: 4mg

Salmon Fish Tacos

by

These Salmon Fish Tacos are a healthy, fun, and family-friendly dinner! Topped with a creamy avocado slaw and plenty of toppings, you won’t be able to get enough of this vibrant meal.

Jump to Recipe
3 salmon tacos surrounded by cilantro leaves and lime wedges.

Easy salmon fish tacos recipe

It doesn’t matter if it’s Taco Tuesday, Cinco de Mayo, or just a regular weeknight. I’m always looking for an excuse to whip up fried fish tacos! So tender, flaky, and loaded with fresh toppings, they’re truly the perfect meal.

If you’re craving a lighter alternative, swap the fried fish for these smoky Salmon Fish Tacos with creamy avocado slaw instead. Featuring seasoned baked salmon, they’re a healthy alternative to deep-fried fish tacos but never skip the flavor. The homemade cabbage slaw on top takes every bite up a notch!

You’re bound to fall for these healthy salmon tacos because they’re:

  • Naturally gluten-free
  • Ready to eat in 20 minutes
  • Delicious with fresh and zesty toppings
  • A perfect healthy family dinner

If your family loves these baked salmon tacos, be sure to try my Chili Lime Shrimp Tacos and Smoked Salmon Tacos as well!

ingredients for salmon fish tacos in individual white bowls.

Ingredient notes

  • Salmon – Choose a high-quality center-cut salmon filet instead of the tail end. Center-cut salmon is very juicy, buttery, and cooks consistently in the oven. You can chop the filet into 1-inch pieces to help them cook quickly or bake the whole filet and shred it afterward.
  • Taco seasoning – My homemade taco seasoning is easy to make with pantry-staple spices and provides the fish tacos with plenty of smoky and spicy flavors. Feel free to use a packet of storebought taco seasoning to keep the process really simple.
  • Creamy avocado slaw – This easy homemade taco slaw features creamy avocado, plain yogurt, lime, cilantro, and shredded cabbage. It’s the best topping on tacos and healthy taco bowls.
  • Taco toppings – Fish tacos pair especially well with light and zesty toppings. My favorites for this recipe are red onion, jalapenos, lime juice, and cilantro.
4 images showing the process of baking salmon and blending avocado crema.

How to make salmon fish tacos

  1. Prepare and season the salmon: Dry the salmon filet with a paper towel before cutting it into 1-inch pieces. Place the salmon pieces on a prepared baking sheet and season with olive oil and taco seasoning. Toss to combine.
  2. Bake the salmon: Bake the salmon in the oven until it flakes easily with a fork.

How to make the creamy avocado slaw

  1. Start with the avocado crema: Pulse the avocado, yogurt, cilantro, lime, and salt together in a food processor until smooth.
  2. Combine with the cabbage: Toss the avocado crema and shredded cabbage together in a bowl.
  3. Assemble the salmon tacos: Spoon some slaw into the tortillas, then top with the salmon and any other toppings you love. Serve and enjoy!
close up on salmon fish tacos topped with jalapeno slices and cilantro.

Tips and variations

  • For a low carb option – Omit the tortillas and serve the salmon over the avocado slaw in a bowl with plenty of toppings.
  • Want to pan-fry the salmon instead? Follow my instructions for pan-fried salmon before layering them into the tacos.
  • Instead of salmon – Use shrimp or a flaky white fish.
  • For spicy fish tacos – Blend half of a jalapeno (with or without the seeds and veins) in with the avocado crema.

More fish taco toppings

Keep the fish taco toppings light and fresh to complement the healthy aspects of this recipe. Here’s what I recommend using:

3 salmon fish tacos next to lime wedges.

Frequently asked questions

How do you season salmon for tacos?

Salmon is a mild and buttery fish that takes on spicy and smoky seasonings quite well. Keep things simple with an easy taco seasoning blend or make your own using a combination of cumin, chili powder, dried oregano, garlic powder, salt, and pepper.

What kind of fish is best for fish tacos?

Salmon is perfect in fish tacos or you can use any kind of flaky white fish, like tilapia, cod, mahi-mahi, or halibut instead.

What can you serve with fish tacos?

Serve the salmon fish tacos next to more vibrant Mexican-inspired dishes like street corn salad, watermelon salad, chili lime chicken burgers, and salsa with tortilla chips.

Storing

Make ahead: Save a little time by making the fish taco slaw and baked salmon a few hours ahead of time. Keep them in the fridge until it’s time to assemble the tacos.

Store: Keep the leftover baked salmon in an airtight container in the fridge for up to 2 days. The slaw should be stored separately and will last for up to 3 days. 

Reheat: Gently reheat the salmon in a 350ºF oven until warmed through.

3 salmon fish tacos next to bowls of taco toppings.

Looking for more Mexican-inspired recipes?

If you give these Salmon Fish Tacos a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe
5 from 3 votes

Salmon Fish Tacos

These Salmon Fish Tacos are a healthy, fun, and family-friendly dinner! Topped with a creamy avocado slaw and plenty of toppings, you won’t be able to get enough of this vibrant meal.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: 20 minute recipe, easy dinner, easy meal, family friendly, mexican food, salmon, weeknight dinner
Servings: 6 servings
Calories: 428kcal
Author: Lena Gladstone

Ingredients

For the salmon

For the slaw

  • ½ medium avocado
  • ½ cup plain yogurt
  • 1 teaspoon kosher salt or more to taste
  • 1 large lime juiced
  • ¼ cup cilantro chopped
  • 10 oz cabbage shredded

For serving

  • 12 small tortillas corn or flour
  • slaw
  • ¼ cup red onion chopped
  • 1 jalapeño thinly sliced
  • 1 lime cut into wedges
  • ½ cup cilantro chopped

Instructions

  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  • Place salmon on a cutting board. Pat it dry with a paper towel. Then cut into 1 inch pieces. Add to the baking sheet, drizzle with olive oil and sprinkle the taco seasoning. Toss gently to combine. Spread the salmon out on the baking sheet. Bake for 7 minutes.
  • While the salmon in cooking, add the avocado, yogurt, cilantro, lime and salt to a food processor or blender and blend until smooth and creamy.
  • Add cabbage to a bowl, with your hands gently squeeze the cabbage to soften. Add the sauce toss together. Adjust salt if needed to taste.
  • Toast the tortillas on gas stove or pop them in the microwave to heat up. Assemble the tacos by adding the slaw first, then the salmon pieces, sliced jalapeños, and cilantro. Add any additional salsa or hot sauce if desired. Enjoy.

Notes

Make ahead: Make the sauce for slaw ahead of time. Prep the salmon and have it ready to go on the baking dish, when ready to bake remove it from the refrigerator while the oven is heating up.
Serving suggestions: Serve this on the cabbage slaw instead of tacos to keep it low carb.
Cooking options: Cook the salmon on a skillet instead for 2 minutes per side or until salmon is flaky inside.
Salmon tip: Get center-cut salmon instead of the tail end, the salmon will be juicer and will cook more consistently.

Nutrition

Calories: 428kcal | Carbohydrates: 38g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 950mg | Potassium: 873mg | Fiber: 5g | Sugar: 6g | Vitamin A: 366IU | Vitamin C: 30mg | Calcium: 158mg | Iron: 4mg

Lemon Chicken with Orzo Pasta

by

This Lemon Chicken with Orzo Pasta will make you want to take all of your family meals up a notch. Tender chicken thighs are baked over orzo pasta in this easy one-pot recipe, while each bite features divine flavors of lemon, mustard, and tarragon. Ready in 30 minutes!

Jump to Recipe
chicken and orzo pasta in a large white pot.

One-pot lemon orzo chicken bake

What could be better than a quick one-pot recipe with restaurant-worthy flavors? All of this and more is included in this Lemon Chicken with Orzo Pasta recipe. It’s similar to my One-Pot Mediterranean Chicken and Orzo, meaning everyone is sure to love it!

You’ll find a combination of Greek and Mediterranean-inspired flavors in each bite of this lemon chicken orzo bake. The meal quickly comes together on the stove before it’s baked and finished in the oven. In the end, you’ll have a tender, mouth-watering, 30-minute meal you can turn to on busy weeknights or even for meal prep. How great is that?

ingredients for lemon chicken with orzo pasta in individual white bowls

Ingredient notes

  • Chicken thighs – Use skin-on, boneless chicken thighs to keep the dish as tender, flavorful, and easy as possible. Boneless chicken breasts can also be used but won’t need to cook as long. When you’re in a rush, shred a store-bought rotisserie chicken and stir it into the orzo. Easy peasy!
  • Shallots – Or use yellow onions if you don’t have shallots.
  • Flavor boosters – This one-pot meal tastes herbaceous, tangy, and elegant thanks to a mix of grainy mustard, fresh tarragon leaves, and sliced lemon.
  • Orzo pasta – Orzo is a short-cut pasta that looks just like rice. Also known as risoni, orzo pasta is traditionally used in soups but can be used anywhere you normally use rice or regular pasta noodles. It’s actually a great alternative to rice because it cooks in half the time!
  • Chicken stock – Liquid is needed to cook the orzo and chicken stock is the perfect choice.
4 images showing the process of cooking lemon chicken with orzo pasta in one large white pot.

How to make lemon chicken with orzo pasta

  1. Prepare the chicken: Dry the chicken thighs really well with paper towels before seasoning with salt.
  2. Cook the chicken and shallots: Sear the chicken skin side down in an oven-safe skillet until the skin is crispy. Flip, then add the shallots. 
  3. Add the flavor, then the orzo: Brush the mustard on top of the chicken skin. Carefully stuff the sliced lemons and orzo underneath the chicken. Add the tarragon.
  4. Add the chicken stock, then bake: Pour the chicken stock into the skillet. Cover with a lid and place it in the oven. Remove the lid in the last 5 minutes and continue cooking until the orzo is tender. Fluff the pasta when it’s done, then serve with more tarragon and enjoy!
chicken and orzo pasta in a large white pot.

Serving suggestions

The hearty and comforting bites of orzo and chicken are perfect for pairing with lighter, vegetable-forward side dishes. I recommend serving the meal with pesto green bean salad, roasted vegetables or potatoes, kale caesar salad, or whipped feta lemon dip with pita bread. Sip on a glass of white wine or a citrus rosemary spritz to make every bite feel extra special.

Variations

  • Add more vegetables – Like asparagus, olives, sun dried tomatoes, spinach, artichokes, bell peppers, kale, or zucchini.
  • Add cheese – Feta or parmesan would be delicious on top of the cooked chicken.
  • Gluten free – Replace the orzo with gluten free orzo or rice to make this dish gluten free.
  • Using rice instead of orzo – Rice takes longer to cook than orzo but can easily be used as a substitute. Just add a little extra chicken stock to the pan to make sure the rice cooks through.
  • Vegetarian version – Replace the chicken stock with vegetable stock and use chickpeas, butter beans, or a vegetarian chicken substitute instead of chicken thighs.
close up on chicken and orzo pasta.

Wine pairings for lemon chicken and orzo

When pairing wine with lemon chicken and orzo, you’ll want to stick with a neutral, mild white wine. Pinot Grigio, Sauvignon Blanc, and Albariño are all great choices. A fruity Chardonnay will also accentuate the lemony, acidic tones in the meal.

Storing and freezing

Store: Keep the leftovers in an airtight container in the fridge for up to 3 or 4 days.

Freeze: You can freeze the leftovers for up to 1 month.

Reheat: Add a splash of chicken stock to rehydrate the dish. Reheat over low heat in a pan or pop it in the microwave to reheat for a few minutes (stirring every 30 seconds).

More easy chicken dinner recipes

If you give this Lemon Chicken With Orzo Pasta recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe
5 from 1 vote

Lemon Chicken with Orzo Pasta

This Lemon Chicken with Orzo Pasta will make you want to take all of your family meals up a notch. Tender chicken thighs are baked over orzo pasta in this easy one-pot recipe, while each bite features divine flavors of lemon, mustard, and tarragon. Ready in 30 minutes!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: 30 minute meal, chicken, easy, easy dinner, easy meal, mediterranean, one sheet pan meal, pasta
Servings: 8 servings
Calories: 601kcal
Author: Lena Gladstone

Ingredients

  • 2 tablespoons olive oil
  • 8 chicken thighs skin on and bone removed
  • ½ tablespoon kosher salt or more to taste
  • 3 tablespoons grainy mustard
  • 3 shallots diced
  • 4 tablespoons unsalted butter
  • ¼ cup tarragon finely chopped plus more for serving
  • 1 lemon thinly sliced
  • 16 oz orzo pasta
  • 4 cups chicken stock

Instructions

  • Preheat the oven to 350 F.
  • Heat a heavy bottomed pan to medium heat.
  • Pat dry the chicken thighs with a paper towel. Season with salt on both sides. Add olive oil and chicken thighs skin side down to the pan.
  • Sear until the skin is crispy, about 5 minutes.
  • While the chicken is cooking, chop the shallots and add to the chicken once you flip it. Cook for an additional 5 minutes on medium heat. Carefully mix the shallots around.
  • Add sliced lemons and orzo under the chicken. Top the chicken with mustard and spread it on the skin. Add chopped tarragon.
  • Add the chicken stock.
  • Cover with a lid and put into the oven for 15-20 minutes. Uncover and cook for an additional 5 minutes or until the orzo is cooked and stock is absorbed.
  • Gently fluff the orzo. Top with extra tarragon and serve.

Notes

If you’re low on time, cook the orzo pasta with shallots and lemon on the stovetop and then add shredded chicken or rotisserie chicken.
Heat: to reheat, just add some chicken stock to rehydrate the dish on low in a pan or pop in the microwave to reheat for a few minutes, stir every 30 seconds.
Store: Store in an airtight container for upto 3-4 days.
Gluten free: You can try to find gluten free orzo. Alternatively, you can replace the orzo with rice. Keep in mind that rice will take longer to cook, and you might need a little extra chicken stock.
Other vegetables: You can add spinach, kale, tomatoes with other vegetables, or add more veggies to the dish. Try adding artichoke hearts, olives, diced peppers, or zucchini.
Vegetarian: You can replace the chicken with chickpeas, butter beans or a vegetarian chicken substitute.

Nutrition

Calories: 601kcal | Carbohydrates: 51g | Protein: 30g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 763mg | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 341IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg

Whipped Feta Lemon Dip with Roasted Tomatoes

by

One bite and you’ll be completely obsessed with this Whipped Feta Lemon Dip with Roasted Tomatoes! Lemony whipped feta is topped with roasted tomatoes and garlic to create a heavenly dip that will be the talk of any party.

Jump to Recipe
whipped feta dip topped with roasted cherry tomatoes in a white bowl.

Lemon whipped feta dip recipe

Have you ever had the chance to dip crackers into a bowl of heaven? Well, this Whipped Feta Lemon Dip with Roasted Tomatoes is pretty close. Impossibly creamy, zesty whipped feta topped with heavenly roasted cherry tomatoes and garlic? Yes, please.

This is the dip for you if you want to:

  • Get friends and family together
  • Indulge in a delicious snack on movie night
  • Impress new friends and guests

Just like my Whipped Miso Cream Cheese Dip, this sensational tomato feta dip begins by whipping feta cheese until it’s light, airy, and fluffy. From there, roasted tomatoes and garlic are placed on top to add a pop of red to every bite, not to mention the irresistible aromas and Italian flavors. You and your guests won’t be able to get enough of this Mediterranean appetizer!

ingredients for whipped feta dip with roasted tomatoes in individual white bowls.

Ingredient notes

  • Feta cheese – Use a block of feta cheese stored in brine. Crumbled feta is too salty and dry, and it doesn’t whip as nicely as the creamy and mild alternative.
  • Greek yogurt – Most whipped feta dip recipes are made with sour cream or cream cheese to help smooth out the dip. Greek yogurt is a lighter option that will still maintain the tangy flavors of the classic. The probiotics and protein are an added bonus! 
  • Lemon – You need the fresh lemon zest and the lemon juice to help brighten every bite.
  • Oil – Extra virgin olive oil is best.
  • Roasted cherry tomatoes – Cherry tomatoes are roasted along with garlic, oil, salt, and oregano. You won’t be able to resist dipping your crackers and bread into this creamy dip once you add the irresistible ruby red and Italian-flavored topping!
4 images showing the process of roasting cherry tomatoes and making whipped feta dip in a food processor.

How to make whipped feta lemon dip

  1. Roast the tomatoes: Add the tomatoes and garlic to a baking dish and toss in the oil and salt. Bake in the oven until they’re very fragrant and the tomatoes have burst. Let them cool while you prepare the lemon feta dip.
  2. Make the whipped feta dip: Add the feta, yogurt, lemon zest and juice, and oil to a food processor. Blend until smooth.
  3. Assemble and serve: Transfer the whipped feta to a serving bowl. Top with roasted tomatoes and garlic, as well as any leftover oil in the baking dish. Serve with crackers and pita, then enjoy!
whipped feta dip topped with roasted cherry tomatoes in a white bowl.

Serving suggestions

The classic way to serve whipped feta is as a dip with crudité, but did you know it can be used in all sorts of meals and appetizers? These are my favorite ways to use it:

Feel free to play with the toppings, too. Keep this dip on theme with its Mediterranean roots by leaving the juicy roasted tomatoes on top or switch it up and place kalamata olives, fresh herbs, red pepper flakes, chili oil, or chopped nuts on top instead.

dipping pita bread into whipped feta dip topped with cherry tomatoes.

Storing

Store: The leftover dip can be stored in an airtight container in the fridge for 3 to 4 days.

Freeze: I don’t recommend freezing whipped feta dip because the texture won’t be as smooth and creamy once thawed.

Make ahead: Roast the tomatoes and garlic, and whip the feta dip ingredients together ahead of time. Keep them in separate containers in the fridge until you’re ready to assemble and serve.

More dip recipes to try

Did you try this Whipped Feta Lemon Dip with Roasted Tomatoes? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
4.12 from 9 votes

Whipped Feta Lemon Dip with Roasted Tomatoes

One bite and you’ll be completely obsessed with this Whipped Feta Lemon Dip with Roasted Tomatoes! Lemony whipped feta is topped with roasted tomatoes and garlic to create a heavenly dip that will be the talk of any party.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Party Food, Snack
Cuisine: Mediterranean
Keyword: 20 minute recipe, appetizer, cheese, dip, dipping, healthy snack, party, party food, snack
Servings: 4 servings
Calories: 379kcal
Author: Lena Gladstone

Ingredients

Whipped feta dip

  • 8 oz feta cheese use a block, not crumbles
  • ¼ cup Greek yogurt full fat
  • 1 lemon zested
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil

Roasted tomatoes and garlic (optional)

Instructions

Roasted tomatoes and garlic

  • Preheat the oven to 350°F.
  • Add the tomatoes and garlic to a baking dish. Add olive oil and season with salt.
  • Bake for 15 minutes or until tomatoes have burst.
  • Remove from the oven and set aside to cool for 5 minutes.

Whipped feta dip

  • Add feta, yogurt, lemon zest, lemon juice and extra virgin olive oil to a food processor.
  • Blend until smooth, scrape down the sides of the food processor with a rubber spatula and whip a little more until you get a super smooth consistency.
  • Add to a serving bowl, top with roasted tomatoes and garlic with a few spoonfuls of olive oil that is roasted with the tomatoes. Or keep it simple with extra olive oil and some fresh herbs on top.

Notes

Store: Store any leftover dip in the refrigerator for 3-4 days.
Freeze: Don’t freeze this dip.
Make-Ahead: Roast tomatoes and garlic ahead of time and make dip ahead of time. Once you are ready to serve, bring tomatoes to room temp and add to the feta dip.

Nutrition

Calories: 379kcal | Carbohydrates: 13g | Protein: 11g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 51mg | Sodium: 811mg | Potassium: 386mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 44mg | Calcium: 342mg | Iron: 2mg

Salmon Sushi Bowl

by

If you love ordering sushi for takeout, you’ll love this Salmon Sushi Bowl even more. It’s loaded with marinated and baked salmon, crisp vegetables, rice, and a vibrant dressing. So fun, customizable, and an easy and flavorful weeknight meal.

Jump to Recipe
an assembled salmon sushi bowl in a white bowl with wood chopsticks.

Baked salmon rice bowls

This Salmon Sushi Bowl is a fun, creative, and flavorful weeknight dinner. Just like Sushi Poke Bowls, these light and healthy rice bowls are topped with seafood, dressings, and all kinds of fresh and flavorful toppings. It’s just like your favorite sushi roll but so much easier and more fun to put together!

an assembled salmon sushi bowl in a white bowl with wood chopsticks.

Making homemade sushi can be messy and difficult, and takeout sushi is not very friendly to our wallets. Thankfully, the ingredients and toppings in this salmon sushi rice bowl are all easy to find, flexible, and relatively inexpensive. It’s made with a few different layers:

  1. Cooked rice
  2. Marinated, baked, and shredded salmon
  3. Two different dressings
  4. And crisp, fresh veggies on top

The salmon is baked low and slow in the oven, giving you plenty of time to prepare the dressing and all of your favorite toppings. Add anything you like on top – this recipe is completely flexible!

raw salmon fillet on parchment paper next to small white bowls filled with marinade ingredients.

Ingredient notes

  • Rice – Any kind of rice will work here but brown rice or sushi rice are the best.
  • Salmon – Bon Appetit recommends purchasing a center-cut salmon fillet with an even thickness to ensure it cooks evenly. As always, choose wild-caught salmon over farm-raised for the best possible quality and flavor.
  • Salmon marinade – The baked salmon always turns out bright, tangy, and flavorful when it’s seasoned in an Asian-inspired marinade. For this recipe, a mixture of avocado and sesame oil, soy sauce, honey, ginger, and garlic is poured over the salmon before it heads into the oven.
  • Soy lime honey dressing – This simple dressing is the finishing touch to add to your sushi bowls. It’s easy to make using sesame and avocado oil, garlic, ginger, honey, fish sauce, soy sauce, lime juice, and sriracha.
  • Spicy mayonnaise – Kewpie mayonnaise, sriracha, and rice vinegar mixed together add a little spice and creaminess to the bowls. Kewpie mayonnaise is not only an insanely popular Japanese condiment but also the perfect choice for sushi bowls. It’s made only with egg yolks, rice vinegar, and MSG, giving it added flavors and richness compared to regular or homemade mayonnaise.
  • Sushi bowl toppings – The toppings used in this sushi bowl recipe are similar to your favorite seafood sushi rolls. See below for all kinds of sushi bowl topping options.
4 images showing the process of marinating and baking salmon.

How to cook salmon for sushi bowls

  1. Prepare the salmon: Pat the salmon fillet dry with a paper towel and place it on a parchment-lined baking sheet.
  2. Make the marinade: Whisk the avocado oil, sesame oil, soy sauce, honey, ginger, and garlic together in a bowl. Pour it over the salmon.
  3. Bake the salmon: Bake the salmon until it flakes easily with a fork. Prepare the dressings and vegetable toppings while you wait.

How to make sushi rice bowls

  1. Make the dressing: Whisk all of the soy honey lime dressing ingredients together in a small bowl or jar.
  2. Make the spicy mayo: Secondly, whisk the mayo, sriracha, and rice vinegar together in a small bowl.
  3. Assemble the bowls: Lastly, add the cooked rice to individual bowls and top with shredded salmon. Add your desired toppings, then drizzle with the lime soy dressing and spicy mayonnaise. Sprinkle with toasted sesame seeds, then enjoy!
salmon sushi bowl toppings in individual white bowls.

Sushi bowl toppings

There is no limit to the amount of fresh and flavorful toppings you can add on top of salmon and rice bowls. Use these ideas to get started:

  • Sliced avocado
  • Persian cucumbers (or regular cucumbers)
  • Green onions
  • Packaged seaweed or nori strips
  • Sesame seeds
  • Pickled ginger
  • Pickled red onions
  • Shredded carrots
  • Cilantro
  • Ahi tuna
  • Salmon roe
  • Shrimp
  • Seaweed salad
  • Pickled radishes
  • Wasabi
  • Jalapenos
2 salmon sushi bowls in white bowls with chopsticks.

Frequently asked questions

Do you cook the salmon for sushi?

The thought of sushi goes hand in hand with raw fish. However, these rice bowls aren’t like salmon sashimi. Instead, they’re topped with marinated baked salmon to expand on the depth and layers of flavor.

Are sushi bowls hot or cold?

It’s up to you. The sushi bowls can be assembled immediately after the rice and salmon are done cooking, or you can let all of the toppings and rice chill in the fridge if you prefer cold sushi bowls.

Can you make baked salmon bowls ahead of time?

I recommend preparing the salmon, rice, dressings, and toppings and storing them in separate containers in the fridge if you want to make the bowls ahead of time. The toppings will stay fresh for about 2 or 3 days and can be assembled right before serving.

2 salmon sushi bowls in white bowls with chopsticks next to smaller bowls filled with cucumbers, pickled ginger, and seaweed.

More Asian-inspired seafood recipes

Did you try this Salmon Sushi Bowl recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

Print Recipe
5 from 1 vote

Salmon Sushi Bowl

If you love ordering sushi for takeout, you’ll love this Salmon Sushi Bowl even more. It’s loaded with marinated and baked salmon, crisp vegetables, rice, and a vibrant dressing. So fun, customizable, and an easy and flavorful weeknight meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Keyword: asian salmon, dinner, fish, lunch, main course, poke salmon, salmon, seafood, weeknight dinner
Servings: 4 servings
Calories: 1079kcal
Author: Lena Gladstone

Ingredients

Salmon

  • 1 1/2 lbs salmon center-cut
  • 1 tablespoon avocado oil
  • 1 tablespoon toasted sesame oil
  • ⅓ cup soy sauce or use coconut aminos
  • 1 tablespoon honey
  • 2 tablespoons ginger grated
  • 3 cloves garlic grated

Dressing

  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil
  • 1 clove garlic grated
  • 1 tablespoon ginger grated
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 2 tablespoon soy sauce or coconut aminos
  • 1 ½ tablespoons lime juice freshly squeezed
  • 1 tablespoon sriracha sauce or to taste

Bowls

  • 2 cups brown rice cooked or use sushi rice
  • 1 avocado peeled and sliced, divided
  • 2 persian cucumbers thinly sliced on the diagonal
  • 3 green onions thinly sliced on the diagonal
  • 4.5 g package seaweed halved and thinly sliced
  • 2 tablespoon sesame seeds
  • ¼ cup pickled ginger divided, optional

Sriracha Mayonnaise

Instructions

Make the Salmon:

  • Preheat the oven to 300 degrees F.
  • Pat the salmon dry and place it in a small baking dish lined with parchment paper.
  • In a small bowl, whisk together the avocado oil, sesame oil, soy sauce, honey, ginger, garlic, and whisk until well combined. Pour over the salmon to coat evenly. Transfer the salmon to the oven and bake until the salmon flakes easily with a fork, about 25-30 minutes, depending on how thick your salmon is.

Make the Dressing:

  • In a small bowl, whisk together all of the dressing ingredients. Set aside.

Make the Sriracha Mayonnaise:

  • In a small bowl combine mayonnaise, sriracha and rice vinegar, mix well and set aside.

Prepare the Bowls:

  • To serve, flake the salmon with a fork into large pieces. Serve over rice and garnish your bowls with avocado, cucumber, green onions, pickled ginger and nori strips. Drizzle with the dressing and sriracha mayonnaise. Sprinkle it with toasted sesame seeds. Enjoy.

Notes

The salmon is cooked a little lower and slower so that you can prepare all of your bowl items and dressing while it bakes, making the recipe come together pretty quickly and easily.

Nutrition

Calories: 1079kcal | Carbohydrates: 108g | Protein: 49g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 2407mg | Potassium: 1726mg | Fiber: 10g | Sugar: 12g | Vitamin A: 450IU | Vitamin C: 20mg | Calcium: 362mg | Iron: 9mg

Lemon Basil Pasta Salad

by

Celebrate the warm weather in style with this Lemon Basil Pasta Salad. Made with a bright and herbaceous medley of orzo pasta, summer vegetables, and a simple oregano and white wine vinaigrette, it’s a must-have at any potluck or picnic.

Jump to Recipe
womans hand using a fork to take a bite of lemon basil pasta salad out of a white bowl.

Trader Joe’s lemon basil pasta salad copycat

Skip the expensive pre-made salads and make this simple, summery, and elegant Lemon Basil Pasta Salad instead. It’s easy to make using a variety of fresh vegetables, cooked orzo pasta, and a herbaceous and tangy white wine vinaigrette. Each serving is sure to bring a ton of refreshment to your picnic lunch or meal prep!

My homemade basil lemon pasta salad is inspired by the almost-identical, pre-made salad by Trader Joe’s. I wanted to elevate the flavors and bring freshness to every bite, which is where the addition of marinated artichokes, delicate orzo pasta, and vinaigrette dressing come into play. This recipe also makes enough for 4 people, which is way more than the storebought version! 

close up on lemon basil pasta salad in a white bowl.

Count on this salad to be a hit at spring potlucks and summer celebrations. It’s the perfect appetizer or side dish you can bring to Easter, Mother’s Day, Fourth of July, and more! Serve it with this Mustard and Herb Crusted Rack of Lamb and Herb Pesto Green Bean Salad for a bright, herbaceous, and vibrant feast.

ingredients for lemon basil pasta salad in individual white bowls.

What’s in this pasta salad?

  • Orzo pasta – You can make this pasta salad recipe with any type of pasta but orzo is especially great at making every bite feel fancy. Orzo is a short-cut pasta that looks just like rice but tastes like pasta. It’s my go-to in this one-pot Mediterranean chicken and my creamy lemon orzo pasta.
  • Vegetables – Marinated artichokes, peas, basil, and zucchini give this fresh spring salad its refreshing and vibrant flavors.
  • Lemon – Both the zest and juice will liven up each bite.
  • White wine vinaigrette – A simple mix of white wine vinegar, fresh oregano, and olive oil will dress the pasta salad. If you don’t have white wine vinegar, use champagne vinegar or rice vinegar instead. This tarragon mustard vinaigrette or arugula basil pesto would also dress up the salad nicely.
4 images showing how to prepare and cook lemon basil pasta salad.

How to make lemon basil pasta salad

  1. Cook the pasta: Cook the orzo or pasta of choice according to the package instructions. Transfer the cooked pasta to a large bowl and keep the pasta water in the pot.
  2. Prepare the vegetables: Cook the fresh or frozen peas in the pasta water until tender. Cut the zucchini into small matchsticks, drain the artichoke hearts, and chop the basil. Add everything to the bowl with the pasta, then stir in the lemon zest and juice.
  3. Make the vinaigrette: Stir the olive oil, white wine vinegar, salt, and oregano in a small bowl or jar.
  4. Dress the salad and serve: Pour the vinaigrette over the assembled pasta salad and toss to coat. Serve the salad in bowls with a side of lemon wedges and enjoy!
white bowl filled with lemon basil pasta salad.

Pasta salad add-ins

Spruce up the flavors, textures, and nutrients by adding all kinds of goodies to this pasta salad recipe. Use these ideas for inspiration:

  • Veggies and herbs: Add roasted or raw bell peppers, spinach or arugula, fresh parsley, sliced cherry tomatoes, olives, or capers.
  • Nuts: Sprinkle pine nuts or sliced almonds over the salad.
  • Cheese: Add shredded cheese, freshly grated parmesan, crumbled feta, or shredded asiago cheese.
  • Meat: Pre-cooked shredded chicken, baked chicken breast, shrimp, salmon, or cured Italian meats would all be delicious.

Frequently asked questions

Can you make pasta salad ahead of time?

The best way to prepare pasta salad ahead of time is to cook the pasta and peas, and make the dressing before assembling everything together. All of your prepared ingredients can be stored in separate airtight containers in the fridge 1 day ahead of time, then assembled right before serving.

Can I use a different type of pasta?

Yes, you can replace the orzo pasta with any short-cut pasta you like. Bow tie, farfalle, and penne are all great options!

What does pasta salad pair well with?

The bright and Italian flavors in this recipe make it a perfect side dish for more summery recipes, like chicken piccata, mozzarella stuffed meatballs, and peach burrata salad. You can even serve it as an appetizer or a light dinner with an Aperol spritz!

How long will this pasta salad last?

The leftover pasta salad will last for 3 or 4 days when kept in an airtight container in the fridge. Drizzle some extra dressing over top if the pasta has absorbed most of the liquid.

white bowls filled with lemon basil pasta salad.

More fresh recipes for spring and summer

If you give this Lemon Basil Pasta Salad a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
4.5 from 2 votes

Lemon Basil Pasta Salad

Celebrate the warm weather in style with this Lemon Basil Pasta Salad. Made with a bright and herbaceous medley of orzo pasta, summer vegetables, and a simple oregano and white wine vinaigrette, it’s a must-have at any potluck or picnic.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: 30 minute meal, appetizer, easy appetizer, healthy salad, herbs, italian, mediterranean, pasta, salad, side dish, sides
Servings: 6 servings
Calories: 440kcal
Author: Lena Gladstone

Ingredients

  • 16 ounces orzo pasta
  • 12 ounces marinated artichokes
  • 1 cup fresh peas or frozen
  • 1 zucchini cut into matchsticks
  • 1 lemon zested
  • ½ lemon juiced
  • 1 cup basil leaves roughly chopped
  • ½ teaspoon oregano
  • ½ teaspoon kosher salt more for water
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar

Instructions

  • Cook the orzo pasta or any other pasta according to the package. I cooked mine for 8 minutes. Using a slotted spoon, remove the pasta into a large bowl. Rinse the pasta in cold water to stop the cooking process. Keep the pasta water.
  • Cook the peas in the pasta water for 2-3 minutes, until slightly tender. Drain and rinse with cold water to stop the cooking.
  • While pasta is cooking, cut the zucchini into thin strips and then into small matchsticks. Drain the artichoke hearts. Roughly chop the basil. Add these ingredients to the pasta bowl.
  • Zest one lemon and squeeze the juice of half lemon, you might want more depending how lemony you want your salad to be.
  • Mix olive oil, white wine vinegar, salt and oregano in a small bowl. Add dressing to the pasta and gently toss together.
  • Serve with a side of lemon wedges.

Notes

Make ahead: Cook the pasta and make sure it’s fully cooled before adding the rest of the ingredients. Add basil once you are ready to eat to keep the bright color vibrant.
Storing: Store in an airtght container. Should keep in the fridge for up to a week.

Nutrition

Calories: 440kcal | Carbohydrates: 67g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 419mg | Potassium: 365mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1037IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 2mg

Air Fryer Chicken Thighs with Honey Soy Glaze

by

These Air Fryer Chicken Thighs with Honey Soy Glaze are packed with so much flavor! They’re dressed in a sweet and savory Asian-inspired glaze and are easy to make in the air fryer, oven, or on the grill.

Jump to Recipe
Large white serving plate holding sauce-covered cooked chicken next to 2 plates of salad.

Crispy and juicy air fryer chicken thighs with honey soy glaze

The air fryer is quickly becoming my new favorite kitchen tool. I’m constantly using it to whip up crispy, fun snacks, like these Asian Pork Meatballs and Yogurt Custard Toast, or quick and tasty dinners like my Air Fryer Chicken Banh Mi. Not only do air fryer recipes cook quickly, but they always turn out super crispy and flavorful without needing a ton of oil.

It’s why I used it to make these Air Fryer Chicken Thighs with Honey Soy Glaze! The chicken always turns out crispy on the outside and juicy on the inside, plus the honey soy glaze and marinade packs in the flavor. What more could you want in an easy air fryer dinner recipe?

Even if you don’t own an air fryer, you can still make this recipe in the oven or on the grill at summer barbecues. You’ll never miss out on the sweet and savory flavors, no matter what cooking method you use!

raw chicken on a large white serving platter next to small white bowls holding brown sauces, seasonings, and green onions.

Ingredient notes

  • Chicken thighs – Boneless skinless chicken thighs cook quickly in the air fryer and become so juicy and crispy. Go ahead and use boneless chicken breasts instead if that’s what you have at home, but just know that they’ll need less time to cook. The meat is marinated and dressed in a flavor-packed Asian-inspired glaze, which soaks into the meat and becomes caramelized and sticky under the heat.
  • Asian marinade – The base of this sweet and savory Asian-inspired glaze is soy sauce, balsamic vinegar, and honey. From there, it’s mixed with sesame oil, garlic, hot sauce (gochujang paste or Sriracha are best), ginger, and salt. To make the chicken marinade gluten free, replace the soy sauce with tamari or coconut aminos.
  • Garnish – Finish this tasty dinner off with sesame seeds and scallions on top!

How to make chicken thighs in the air fryer

  1. Marinate the chicken thighs: Whisk all of the marinade ingredients together in a bowl and place the chicken inside. Cover with a lid or plastic and leave it to marinate.
  2. Cook the chicken in the air fryer: Place the chicken thighs in the air fryer basket and cook.
  3. Heat up the glaze: Pour the reserved marinade in a pot and heat over medium-low heat until it thickens slightly.
  4. Brush on the glaze and serve: Plate the cooked chicken and pour the glaze over top. Sprinkle green onions and sesame seeds on top, then enjoy!

Oven-roasted instructions

If you don’t own an air fryer, this recipe can easily be made in the oven instead:

  1. Marinate the chicken as normal, then place the meat in a baking dish. Pour some of the marinade over top.
  2. Bake the chicken in a 425ºF oven for 30 minutes (flipping halfway).
  3. Heat the reserved marinade on the stove as normal.
  4. Serve the baked chicken thighs with the Asian glaze on top, then enjoy.
a small whisk whisking a dark brown sauce in a white bowl.
raw chicken marinating in a dark brown liquid in a white bowl.
raw chicken in an air fryer basket.
a dark brown liquid inside of a small pot.
close up on cooked chicken in an air fryer basket.

Grilling instructions

These chicken thighs would be perfect for the summer barbecue! Here’s how to cook them on the grill:

  1. Lightly grease the grill grates with oil and heat over medium-low heat.
  2. Heat the reserved marinade on the stove or grill as normal.
  3. Place the chicken on the grill and cook for about 25 minutes (flipping halfway). You can brush the thickened glaze over the thighs as they grill if you want or pour it on top once they’re fully cooked.
  4. Serve the grilled chicken thighs and enjoy.
close up on a piece of cooked sliced chicken on a plate with salad.

Serving suggestions

Keep this dish simple with a side of cheesy ranch potatoes, kale caesar salad, and roasted cauliflower on the side. To continue with the sweet and savory Asian-inspired flavors, serve the chicken with cucumber salad, sauteed bok choy, cabbage salad, or shishito peppers.

Frequently asked questions

Can you make this recipe ahead of time?

Yes! Either leave the chicken in the marinade a few hours ahead of time or cook the chicken and leave it in the fridge until later.

How long do you cook chicken thighs in the air fryer?

The chicken thighs will cook for 14-15 minutes in the air fryer. If you can’t tell if they’re done, use an instant read thermometer to make sure they’ve reached an internal temperature of 165ºF.

At what temperature do you cook chicken thighs in the air fryer?

A temperature of 400ºF is best because it will help crisp the outside of the chicken while keeping the meat juicy.

Do you have to marinate the chicken?

This recipe will still work even if you don’t have time to wait for the chicken to marinate. Quickly toss the chicken in some of the marinade while you wait for the air fryer to pre-heat, then cook as normal and add the remaining glaze on top.

How long can you marinate chicken thighs?

The chicken thighs can be left in the marinade for at least 30 minutes or up to 8 hours. If you aren’t planning on air frying the chicken right away, place a lid on top of the bowl or container with the chicken and marinade and keep it in the fridge.

white plates holding shredded cabbage salad and cooked sauce-covered chicken.
close up on chopsticks holding a piece of cooked chicken with a plate of chicken and salad in the background.

How to store baked chicken thighs

  • Store: Keep the cooked chicken thighs in an airtight container in the fridge for up to 4 days.
  • Freezer: Leftover chicken thighs can be frozen in an airtight container for up to 3 months.
  • Reheating: Place the leftover chicken back in the air fryer and reheat at 350ºF for 7 to 10 minutes.

More easy chicken recipes

If you give these Air Fryer Chicken Thighs with Honey Soy Glaze a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
5 from 1 vote

Air Fryer Chicken Thighs with Honey Soy Glaze

These Air Fryer Chicken Thighs with Honey Soy Glaze are packed with so much flavor! They’re dressed in a sweet and savory Asian-inspired glaze and are easy to make in the air fryer, oven, or on the grill.
Prep Time6 mins
Cook Time14 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: American, Asian
Keyword: 30 minute meal, air fryer, asian, chicken, dinner, easy dinner, main course, main dish, marinade
Servings: 8 servings
Calories: 186kcal
Author: Lena Gladstone

Ingredients

Instructions

  • Preheat the air fryer to 400˚F.
  • Using a fork, poke the chicken all over to help the marinade get in.
  • In a small bowl, add all the marinade ingredients and whisk together to combine. Reserve ¼ cup of marinade.
  • Add the marinade to the chicken; mix around to combine well, cover and marinate for 30 minutes, or up to 8 hours. Refrigerate if not planning to cook the chicken within 2 hours.
  • Remove chicken from marinade and transfer 4 chicken thighs to the air fryer; you’ll have to cook in 2 batches.
  • Cook for 8 minutes; flip the chicken over and continue to cook for 6 more minutes. Remove and set aside.
  • Continue with the rest of the chicken.
  • While the chicken cooks, place the reserved sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. Set aside.
  • When ready to serve the chicken, add your favorite sides along with the chicken, drizzle with the thickened sauce, sprinkle with green onions and sesame seeds.

Notes

Store: Keep the cooked chicken thighs in an airtight container in the fridge for up to 4 days.
Freezer: Leftover chicken thighs can be frozen in an airtight container for up to 3 months.
Reheating: Place the leftover chicken back in the air fryer and reheat at 350ºF for 7 to 10 minutes.

Nutrition

Calories: 186kcal | Carbohydrates: 7g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1204mg | Potassium: 340mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Oven-Baked Steelhead Trout

by

Oven-Baked Steelhead Trout is a tender, juicy, and protein-packed main dish or lunch. Served with a tangy herb olive salsa on top, this is a quick 30-minute meal you’ll want to make again and again!

Jump to Recipe
baked trout topped with olive herb salsa on a large white platter.

Baked steelhead trout recipe

This Oven-Baked Steelhead Trout is a quick and easy seafood recipe you can have on the table in just 30 minutes. Steelhead trout is naturally delicious, lean, and healthy, and an incredible source of vitamins, minerals, and omega 3 fatty acids. Baking the fish with orange slices and dressing it in a homemade herb olive salsa is the secret to making every bite taste bright, vibrant, and delicious.

4 bottles of langetwins wine next to glasses of wine and flowers.

*This post is sponsored by LangeTwins Family Winery and Vineyards. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Lena’s Kitchen possible. 

While baked steelhead trout is impressive on its own, the best way to transform this recipe into a show-stopper is to pair it with the right wine. Thankfully, the LangeTwins Wine Club makes this so easy. Every quarter, I receive a shipment of the best quality wines, as well as access to the Wine Club Rewards Program, discounts on wine purchases, complimentary wine tastings, exclusive event invitations, and more.

bottles of langetwins wine next to baked trout.

In addition, LangeTwins’ commitment to the environment through sustainable farming and business practices helps each glass stand out. Their 2021 Albariño Corsaire Vineyard and 2021 Nero d’Avola Rosé complement every bite of baked trout perfectly. Be sure to subscribe to their newsletter to learn more about them and be the first to hear of new releases! Also, LangeTwins offers one-cent shipping on all orders!

ingredients for baked trout with herb olive salad in individual bowls.

Ingredient notes

  • Steelhead trout – This juicy and tender fish is perfect for those looking for a healthy, low carb, and protein-packed main dish. Both steelhead and rainbow trout are popular on the west coast near the Rocky Mountains, but steelhead is a sea-going fish whereas rainbow trout is a freshwater fish. Both can be used in this recipe, or you can swap it for salmon!
  • Herb olive salsa – Olive salsa is the perfect compliment to baked trout. It’s easy to make using Castelvetrano olives, shallots, green onions, cilantro, arugula, lemon juice and zest, and olive oil. Top it on the baked fish when it’s done and enjoy the burst of briny, tangy, and bright flavors.
4 images showing the process of preparing and cooking oven baked trout with herb olive salsa.

How to bake a whole steelhead trout fillet

  1. Prepare the trout: Lay the trout skin-side down on a lined baking sheet. Pat it dry with paper towels, then brush the filet with oil. Sprinkle salt on top and then the sliced orange.
  2. Bake in the oven: Bake the trout until it flakes easily or the internal temperature reaches 145ºF.
  3. Make the olive salsa: Stir the oil, lemon juice and zest, garlic, olives, shallot, green onion, cilantro, and arugula together in a bowl. Salt to taste. Set aside.
  4. Serve the trout and enjoy: Add the baked trout to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with herb olive salsa. Serve with LangeTwins 2021 Albariño Corsaire Vineyard and 2021 Nero d’Avola Rosé and enjoy!

Grilling instructions

I can’t think of a better meal for summertime than a piece of grilled steelhead trout paired with a cold glass of rosé. Here’s how to grill the trout filet instead:

  1. Prepare the trout the same way and place it on a piece of heavy-duty foil.
  2. Grill the trout for about 12 to 15 minutes or until an instant read thermometer reaches 145ºF. 
  3. Serve and enjoy!
baked trout topped with herb olive salsa on a white serving platter.

What to serve with baked steelhead trout

Serve the baked steelhead trout warm, room temperature, or cold. Dressed in the olive salad, it becomes a show-stopping dish you can slice and serve on top of a butter lettuce salad, pasta, crispy smashed potatoes, roasted vegetables, or rice for dinner or lunch.

Wine pairings for steelhead trout

Pair the fish with a full bodied white wine or a light red wine. All of these options from LangeTwins would be very complimentary:

  • The intense aromas and earthy tones in a Zinfandel pair beautifully with the tender fish and tangy olives.
  • The notes of fruit and spice in a Petite Sirah add a slight bite to the meal.
  • A bright and tropical Albariño is always a great choice in summer and a must next to this light and vibrant fish.
  • The depth and rich flavors of a Nero d’Avola Rosé are more robust but still pair well next to the baked trout.
knife and fork cutting into oven baked trout.
baked trout topped with herb olive salsa on a white serving platter next to a knife and fork.

Frequently asked questions

What temperature should trout be baked at?

Trout is best when it’s baked in a 450°F oven.

Do you eat the skin on trout?

Fish skin is safe to eat as long as it’s been cleaned well before baking. It’s a great source of omega 3 fatty acids and protein!

Is it better to bake fish covered or uncovered?

Bake the trout uncovered. It only needs to bake for up to 15 minutes which isn’t enough time to dry out the meat.

Can you substitute trout for salmon?

Yes! The salmon filet can be prepared and cooked in the exact same way as the trout.

How do you know when trout is done cooking?

The best way to tell that trout is done cooking is to gently prick it with a fork. If the meat flakes easily, it’s done. If you’re still unsure, use an instant read thermometer to check the internal temperature.

What temperature should steelhead trout be cooked to?

Trout should be cooked until it reaches an internal temperature of at least 135-145ºF. An instant read thermometer will make this process easy.

oven baked trout topped with herb olive salsa on a white serving platter next to 2 bottles of wine.

Storing

Make ahead: Cook the trout up to 1 day ahead of time. Cover it in plastic wrap and store it in the fridge. The herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.

Store: Keep the leftover trout in an airtight container in the fridge for 4 days.

Freeze: Keep the trout wrapped in foil and in an airtight container in the freezer for 1 month. Let it thaw in the fridge before reheating.

Reheat: Cooked trout is best reheated in a 350ºF oven, but you can use the microwave if you’re in a hurry.

More delicious seafood recipes

If you give this Oven Baked Steelhead Trout a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
4.25 from 4 votes

Oven-Baked Steelhead Trout

Oven-Baked Steelhead Trout is a tender, juicy, and protein-packed main dish or lunch. Served with a tangy herb olive salsa on top, this is a quick 30-minute meal you’ll want to make again and again!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, baked, dinner, easy, easy dinner, easy meal, fish, seafood, weeknight dinner
Servings: 6 servings
Calories: 325kcal
Author: Lena Gladstone

Ingredients

Trout

  • 2 lbs trout or sub with salmon
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 medium orange thinly sliced

Herb Olive Salsa

  • 2 tablespoons olive oil
  • 2 tablespoon lemon juice
  • 1 lemon zested
  • ½ cup green olives sliced
  • 1 small shallot finely chopped
  • 3 green onions finely chopped
  • ½ cup cilantro finely chopped
  • 1 cup arugula finely chopped
  • ¾ teaspoon kosher salt more to taste

Instructions

  • Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Place the trout skin side down on a parchment-lined baking sheet. Make sure to pat it dry first on both sides. Brush trout with olive oil. Sprinkle it with salt. Add sliced orange.
  • Bake for 12-15 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. An instant-read thermometer should read 135-145° F.
  • In a bowl add the olive oil, lemon juice, lemon zest, olives, chopped shallot, chopped green onions, chopped cilantro and chopped arugula. Mix to combine. Salt to taste.
  • Once the trout is done cooking, add to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with Herb Olive Salsa and serve with LangeTwins 2021 Albariño Corsaire Vineyard and 2021 Nero d'Avola Rosé and enjoy!

Notes

Cooking tip: An instant-read thermometer should read 145° F. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
Make-Ahead Instructions: The trout can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.
Serving: Serve this trout warm, room temperature, or cold. Add on top of a salad, pasta, potatoes, roasted veggies, or rice.

Nutrition

Calories: 325kcal | Carbohydrates: 6g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 936mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 3mg

Easy Chicken Piccata

by

This Easy Chicken Piccata is dressed in a bright and tangy lemon caper sauce. It’s bursting with fresh and savory flavors, and is ready to eat in less than 30 minutes!

Jump to Recipe
chicken piccata topped with lemons and capers on a white serving platter.

The best chicken piccata recipe

Busy weeknights are why this Easy Chicken Piccata recipe was invented. The pan-fried chicken and lemon caper sauce are both easy to make in one pan and take 30 minutes from start to finish. It’s a restaurant-worthy meal the whole family will love!

The chicken breasts are sliced thinly and pounded flat to help them fry quickly. The chicken piccata sauce is tart and creamy thanks to the lemon, butter, and capers, but features an added brightness from a splash of white wine and chicken broth. Both elements of this simple dish cook very quickly and pair so well with cooked pasta noodles, mashed potatoes, cauliflower mash, and a glass of white wine.

close up on chicken piccata topped with lemons and capers.

What is chicken piccata?

Chicken piccata is an Italian-American recipe made with dredged and pan-fried chicken or veal and a butter lemon caper sauce. “Piccata” is an Italian word that means “to be pounded flat”, which describes the thin chicken breasts or veal cutlets. You’ll often see chicken piccata on the menu at Italian-American restaurants like Olive Garden, but veal piccata is the more popular variation in Italy.

chicken piccata ingredients in individual white bowls.

Chicken piccata ingredients

  • Chicken – Boneless skinless chicken breasts are sliced and pounded thin so they cook quickly and are easy to eat. Piccata recipes can be made with any type of meat but chicken, fish, and veal are some of the more popular choices. As long as the meat is pounded flat, dredged and fried, and served with a lemon butter sauce, your piccata recipe will be as close to authentic as possible.
  • Flour and garlic powder – The chicken is coated in a mixture of all purpose flour and garlic powder to help the outside crisp up in the frying pan. Gluten free flour can also be used.
  • Butter and olive oil – Both are used to pan-fry the chicken.
4 images showing the process of preparing and cooking chicken piccata in a metal skillet.

What is chicken piccata sauce made of?

The best chicken piccata recipes are always made with a sauce that features lemon, butter, and capers. It comes together so easily using a few basic ingredients:

  • Capers – Just think of capers as tiny olives. They belong to the same family and have similar briny, salty flavors. Their punchiness really makes this sauce stand out.
  • Lemon – You need fresh lemon juice.
  • Butter – Melted unsalted butter is a must in any piccata sauce recipe, but you can use olive oil in a pinch.
  • Dry white wine – Go with a Chardonnay or Pinot Grigio. If you would rather keep the piccata sauce alcohol-free, replace the wine with more chicken broth.
  • Chicken broth – The savory and salty flavors in chicken broth really round out this sauce.
chicken piccata in a large metal skillet.

How to make chicken piccata with lemon caper sauce

  1. Prepare and dredge the chicken: Thinly slice the chicken breasts diagonally into 4 to 6 pieces diagonally. Pound the chicken pieces with a meat mallet into 1/4 inch thickness.  Mix the flour and garlic powder together on a plate, then toss the chicken in the mixture.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add the flour-coated chicken pieces and cook until they’re brown all over. Set the cooked chicken aside on a plate.
  3. Make the lemon caper sauce: Add the butter, garlic, and capers to the same pan. Saute until the garlic is fragrant, then add the wine, broth, lemon juice, salt and remaining butter. Let the sauce simmer until it reduces.
  4. Mix everything together: Place the chicken back into the pan with the sauce. Let the chicken heat through, then serve with extra sauce, sliced lemons, and parsley on top. Enjoy!

Serving suggestions

I recommend serving your easy chicken piccata with a few more Italian-inspired dishes, like mozzarella arancini, shaved zucchini salad, burrata salad, or radicchio Caesar salad on the side. The fried chicken and sauce are great on their own but get even better when topped over a bed of mashed potatoes, pasta, or creamy polenta.

chicken piccata in a large metal skillet.
scooping sauce with a spoon out of chicken piccata in a metal skillet.

What type of wine goes with chicken piccata?

White wine is your best bet when looking for a wine pairing for chicken piccata. The dish is bright, acidic, buttery, and rich, which means you’ll need a dry and acidic wine to cut through those complex flavors. Any of these options will do:

  • Chardonnay or Pinot Grigio are great choices and are guaranteed to pair well because they’re used in the piccata sauce.
  • The high acidity in a Sauvignon Blanc will also pair really well.
  • For the red wine drinkers, choose a full bodied Rosé.

Storing

Store: Store the cooked chicken piccata in an airtight container in the fridge for 4 to 5 days.

Freeze: The leftovers freeze really well for up to 3 months when stored in an airtight container. Let them thaw in the fridge before reheating.

Reheat: Pop the leftovers in a 350°F oven for 10 minutes, in a skillet on the stove, or in the microwave.

Looking for more easy chicken recipes?

Did you try this Easy Chicken Piccata recipe? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Print Recipe
4.2 from 5 votes

Easy Chicken Piccata

This Easy Chicken Piccata is dressed in a bright and tangy lemon caper sauce. It’s bursting with fresh and savory flavors, and is ready to eat in less than 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: 20 minute recipe, chicken, dinner, easy, easy dinner, easy meal, one sheet pan meal, weeknight dinner, wine pairing
Servings: 4 servings
Calories: 470kcal
Author: Lena Gladstone

Ingredients

Chicken

  • 2 chicken breast boneless and skinless or use chicken tenders (about 2 pounds)
  • 1 teaspoon kosher salt
  • 1 tablespoon garlic powder for seasoning flour
  • ½ cup flour for dredging
  • 2 tablespoons unsalted butter cut into pieces
  • 4 tablespoons olive oil divided

Lemon Caper Sauce

  • 2 cloves garlic minced
  • 2 ½ tablespoons capers drained
  • ¼ cup dry white wine like chardonnay or pinot grigio or add more stock
  • ½ cup chicken broth
  • 1 medium lemon juiced
  • 4 tablespoons unsalted butter divided
  • ¼ teaspoon kosher salt or more to taste
  • 1 medium lemon thinly sliced
  • 1 ½ tablespoons flat-leaf parsley finely chopped

Instructions

  • Prep the chicken: Using a sharp knife, thinly slice the breast into 4-6 pieces diagonally (you want ½ inch thick pieces). Using a meat mallet, pound the chicken pieces out flat to 1/4 inch thickness. Season the chicken with kosher salt on both sides.
  • Dredging: Combine the flour and garlic powder on a large plate. Set aside. Dredge each chicken piece and tap off any excess flour. (Throw away the flour when finished.)
  • Cook the chicken: In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter set over medium-high until the butter has melted. Working in 2 batches, add the chicken and brown on both sides for about 2 minutes per side. Set the chicken aside on a plate and cover with foil to keep warm. Repeat with remaining chicken.
  • Make the sauce: Using a paper towel, carefully wipe the pan out after cooking the chicken, leaving some of the browned bits for flavor. Add 2 tablespoons of butter, garlic, and capers, saute on medium-low heat for 1 minute. Add wine and scrape any browned bits off. Add in the stock, lemon juice, salt, and the remaining 2 tablespoons of butter. Cook on medium heat uncovered for 5 minutes until the sauce is reduced.
  • Finishing touches: Add the chicken and any juices from the plate into the pan with the sauce, cook on low heat to heat the chicken back up, about 3-4 minutes. Spoon the sauce on the chicken. Remove from heat, add sliced lemons and sprinkle with parsley.
  • Serving: Transfer the chicken to a platter. Drizzle the sauce over the chicken. Serve over mashed potatoes, pasta, or with a side salad and veggies.

Notes

Substitution: Substitute chicken broth for the wine if you’re looking for an alcohol-free version.
Storing: You can store this chicken piccata easily in the fridge. In an airtight container, it will keep for 3 – 5 days, just be sure it’s properly cooled before storing.
Freezing: If you’d like to make and freeze this chicken piccata ahead of time just place it in the fridge until it’s completely cooled. Store in an airtight container, then transfer to the freezer. It should last for 3 months.
Reheating: When ready to serve, allow it to thaw overnight in the fridge before popping it back in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.

Nutrition

Calories: 470kcal | Carbohydrates: 18g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1030mg | Potassium: 551mg | Fiber: 2g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 26mg | Calcium: 34mg | Iron: 2mg

Chicken Meatball Banh Mi

by

This Chicken Meatball Banh Mi is a playful twist on the classic banh mi sandwich. Strips of chicken or pork are swapped for baked chicken meatballs and layered in a roll with pickled daikon and carrots, spicy mayo, cilantro, and jalapeños.

Jump to Recipe
close up on 2 banh mi meatball sandwiches next to green herbs and jalapeno slices.

Vietnamese meatball banh mi recipe

If you love the refreshing flavors and delectable meat in a traditional Vietnemese banh mi sandwich, then you’re sure to love this Chicken Meatball Banh Mi. It swaps the strips of chicken or pork for herby and richly seasoned chicken meatballs. Just as refreshing, rich, and vibrant as the classic, but with an added boost of tender baked chicken!

I made this banh mi chicken recipe with ground chicken meatballs instead of pork to keep everything as light and fresh as possible. The sandwich still features all of the banh mi classics, like pickled daikon and carrots, spicy mayo, cilantro, and jalapeños. What’s even better is that the Vietnamese-inspired meatballs used as a topping on grain bowls or in lettuce wraps when you aren’t in the mood for the carbs!

What is banh mi?

Banh mi is a Vietnamese sandwich traditionally made with pate, pork, or chicken on a French roll or baguette and topped with pickled vegetables, spicy chili peppers, cucumber, cilantro, and mayo. Originating in Saigon, a banh mi sandwich is a popular street food that’s always refreshing and filling.

ingredients for chicken meatballs in individual bowls.

Banh mi meatball ingredients

  • Ground chicken – The base of the banh mi meatballs is made from ground chicken. These light, tender, juicy, and flavorful meatballs come together really easily and cook quickly. If you’re looking to mix things up, substitute the ground chicken for ground pork.
  • Fresh herbs and seasonings – Banh mi’s are famously refreshing, so I wanted to extend those delightful flavors into the chicken meatballs. Fresh cilantro, scallions, garlic, and ginger in the ground chicken mixture get this done.
  • Fish sauce – For an umami flavor that’s true to Vietnamese cuisine. If you don’t want to use fish sauce, soy sauce or gluten free tamari will work as well.
  • Sesame oil – This adds a little nuttiness and moisture into the meatballs. 
  • French rolls – Or use a crackly baguette to hold your sandwich fillings.
  • Banh mi toppings – You’ll find spicy mayonnaise, jalapeños, cilantro, and pickled daikon and carrots on most banh mi’s. You can add more if you’d like, such as pickled red onions, cucumber, mint, sliced bell peppers, or parsley.
4 images showing the process of mixing, forming, and baking chicken meatballs.

How to make a meatball banh mi sandwich

  1. Make the chicken meatball mixture: Add the ground chicken, cilantro, scallions, garlic, ginger, fish sauce, sesame oil, and kosher salt to a large bowl. Mix with clean hands to combine.
  2. Shape the meatballs, then bake: Form portions of the mixture into meatballs using a cookie scoop and place them on a lined baking sheet. Broil the chicken meatballs until cooked through or the internal temperature reaches 165ºF.
  3. Prep the sandwich toppings: Make the quick pickled carrots and daikon, Sriracha mayo, and slice the jalapeños and cilantro.
  4. Assemble the sandwiches: Spread some spicy mayo on both sides of the rolls. Add the meatballs, then add the rest of your toppings and enjoy!

Tips and variations

  • Infuse a little heat into the Vietnamese chicken meatballs by mixing Thai green chilis or red pepper flakes into the mixture.
  • Wet your hands when rolling the meatballs. This will prevent the meat from sticking!
  • I recommend making your own mayonnaise for the absolute best banh mi experience. Once it’s whipped up, homemade mayo stores well in the fridge for up to 2 weeks.
ingredients for chicken meatball banh mi sandwiches.
layering chicken meatballs on banh mi sandwiches.
layering pickled vegetables, cilantro, and jalapeno on banh mi sandwiches.

What to serve with chicken banh mi

There are two great ways to enjoy the Vietnamese meatballs and refreshing banh mi toppings: as the classic sandwich or in a grain bowl! Use these serving suggestions for inspiration:

  • Meatball banh mi sandwich: Keep any sides next to this sandwich light and refreshing. My Asian cabbage salad or cucumber salad would both pair really well. Alternatively, turn the sandwiches into mini slider sandwiches and serve on a platter with vegetables and spicy mayonnaise for dipping.
  • Banh mi meatball bowl: Add some rice, vermicelli noodles, buckwheat noodles, or cauliflower rice to a bowl. Layer the meatballs and banh mi sandwich toppings on top, and finish with a drizzle of spicy mayonnaise or garlic aioli.

Frequently asked questions

What meat is traditional in banh mi?

The meat in a traditional banh mi is typically pork, chicken, or pate, but beef or marinated tofu can also be used.

What is usually on a banh mi?

You’ll usually find fresh cilantro, Sriracha mayonnaise, pickled carrots and daikon, cucumber, and jalapeños on a banh mi sandwich.

What are Vietnamese meatballs made of?

A lot of Vietnamese meatball recipes are made with ground pork and seasoned with fresh herbs (like cilantro or mint), scallions, fish sauce, ginger, and garlic. I made these meatballs with ground chicken for a lighter option.

What is banh mi sauce made of?

Mayonnaise mixed with Sriracha or another hot sauce. That’s it!

3 meatball banh mi sandwiches next to small bowls of pickled vegetables and jalapeno slices.

How to store banh mi meatballs

Store: Keep the leftover cooked meatballs in an airtight container and store in the fridge for up to 4 days.

Freeze raw meatballs: Place the raw meatballs on a baking tray, then freeze until solid. Transfer them to an airtight container or ziplock bag and freeze for up to 2 months. They can be cooked from frozen but may need an extra few minutes in the oven.

Freeze cooked meatballs: Place the meatballs in an airtight container or ziplock bag and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating.

Reheat: Heat the pre-cooked meatballs in the microwave, on the stovetop, or in a 350ºF oven until warmed through.

More meatball recipes

Did you try this Chicken Meatball Banh Mi? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Print Recipe
5 from 1 vote

Chicken Meatball Banh Mi

This Chicken Meatball Banh Mi sandwich is a playful twist on the classic banh mi sandwich. Strips of chicken or pork are swapped for baked chicken meatballs and layered in a roll with pickled daikon and carrots, spicy mayo, cilantro, and jalapeños.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: asian, chicken, lunch, main course, meatballs, sandwich
Servings: 8 servings
Calories: 470kcal
Author: Lena Gladstone

Ingredients

Chicken Meatballs

  • 2 pounds ground chicken preferably dark meat
  • ½ cup cilantro finely chopped
  • 4 scallions finely chopped
  • 5 cloves garlic grated
  • 2 tablespoons ginger grated
  • 2 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon avocado oil or any light oil for baking sheet

Assemble the Sandwiches

Instructions

Chicken Meatballs

  • Preheat the oven to broil and place the rack close to the top. Line a baking sheet with foil. Lightly oil the foil.
  • Make the pickled daikon and carrots ahead of time.
  • In a mixing bowl add ground chicken, cilantro, scallions, garlic, ginger, fish sauce, sesame oil and kosher salt. Mix well to combine.
  • Using a 1-inch cookie scoop, scoop out the meatballs onto the baking sheet. Using wet hands form the meatballs into perfect balls.
  • Broil for 7-8 minutes under the broiler. The internal temperature should be at 165F using a meat thermometer.

Prep the Sandwich Toppings

  • Make the sriracha mayonnaise by mixing the mayo with sriracha. Slice the jalapeño, prep the cilantro by trimming some of the stem.
  • A few minutes before the meatballs are done, cut the rolls in half but not all the way, use the oven to toast the rolls on the bottom rack.

Assemble the Sandwiches

  • Add sriracha mayonnaise to both sides of the rolls. Then add the meatballs, top with pickled daikon and carrots, cilantro and jalapeños. Enjoy.

Notes

Store: Keep the leftover cooked meatballs in an airtight container and store in the fridge for up to 4 days.
Freeze raw meatballs: Place the raw meatballs on a baking tray, then freeze until solid. Transfer them to an airtight container or ziplock bag and freeze for up to 2 months. They can be cooked from frozen but may need an extra few minutes in the oven.
Freeze cooked meatballs: Place the meatballs in an airtight container or ziplock bag and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating.
Reheat: Heat the pre-cooked meatballs in the microwave, on the stovetop, or in a 350ºF oven until warmed through.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 26g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1281mg | Potassium: 653mg | Fiber: 1g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 12mg

Fresh Salmon Tartare with Avocado

by

Fresh Salmon Tartare with Avocado is a refreshing, sophisticated, and vibrant appetizer. Quick to prepare using sushi-grade raw salmon, avocado, herbs, and a light dressing, this elegant dish is sure to be a hit!

Jump to Recipe
salmon tartare on a white plate with sliced bread, cucumber, and lemon.

The best salmon tartare appetizer

Have you had the pleasure of eating raw fish before? Don’t be intimidated; it’s a delicacy for good reason! Not only is it a popular choice in Japanese cuisine, like sushi and poke bowls, but it’s safe to eat and completely delicious.

If you’re a fan of raw fish or new to trying it, you’ll be sure to love this Fresh Salmon Tartare with Avocado. Just like ceviche or classic steak tartare, the flavors are decadent and rich. You won’t believe how easy it is to make either!

close up on salmon tartare on a white plate.

This surprisingly simple appetizer is exploding with flavor thanks to a mix of raw salmon, avocado, shallots, chives, and a few other flavor enhancers. You can serve it before your dinner party or put out a bowl at your next cocktail party. The vibrant flavors, rich avocado, and tender salmon get even better when spread onto crackers, bread, and cucumbers.

Disclaimer: Always prepare this recipe with fresh, high-quality salmon. Serve it immediately and do not make it ahead of time. It is advised that pregnant women should not eat raw meat. Visit foodsafety.gov to learn more about food safety.

What is salmon tartare?

Most people may think of beef tartare when they hear “tartare”, but the term is used to refer to all raw meat and fish. Salmon tartare is made with finely chopped sushi-grade raw salmon and flavor enhancers, such as shallots, avocado, cucumber, fresh herbs, or citrus juice. It’s best served as an appetizer or snack and spread onto crackers, bread, cucumbers, or potato chips.

ingredients for salmon tartare in small individual bowls.

Ingredient notes

  • Salmon – As with any raw fish recipe (like salmon sashimi and poke), you’ll need to find very fresh, sushi-grade salmon. Choose a wild-caught boneless and skinless filet if possible or go with smoked salmon instead. If the salmon comes with skin on the bottom, carefully cut it off before chopping or ask the fishmonger to do it for you.
  • Avocado – Cubed avocado will help the salmon tartare taste nice and creamy. Don’t use an overripe avocado as this can spoil the fish.
  • Shallots – Shallots are tart, slightly sweet, and crisp. If you don’t have any, use red onion instead. 
  • Capers – This briny member of the olive family compliments the fish so well.
  • Chives – Fresh chives are best.
  • Flavor enhancers – A little olive oil, lemon juice, mustard, and salt help the salmon tartare shine.
4 images showing the process of making salmon tartare.

How to make salmon tartare

  1. Prepare the salmon and avocado: Cut the salmon into cubes and place it into a mixing bowl with the chopped avocados, shallots, chives, and capers.
  2. Add the rest of the ingredients: Add the oil, lemon juice, mustard, and salt into the bowl. Toss to combine.
  3. Serve and enjoy: Serve the tartare in a bowl with chips or toasted baguette slices on the side for dipping. Enjoy!

Tips and variations

  • Place the salmon in the freezer for 20 minutes beforehand so it’s easier to slice.
  • If fresh salmon not available? Replace it with sushi-grade fatty tuna to make tuna tartare instead. You can also use smoked salmon instead.
  • Serve the tartare in a bowl with potato chips, toasted bread (like crostini), crackers, or cucumbers on the side for dipping or spreading.
close up on salmon tartare on a white plate with sliced bread, cucumber, and lemon.

More salmon tartare mix-ins

Think of this salmon tartare recipe as a blank canvas. You can play with the flavors by adding all kinds of mix-ins, like:

  • Cucumber
  • Caviar or fish row
  • Dill
  • Red onion
  • Parsley
  • Sesame seeds
  • Soy sauce
  • Fresh mango
  • Lime juice and zest
  • Jalapeno
  • Cilantro
  • Sesame oil
  • Fresh ginger

Frequently asked questions

Is salmon tartare safe to eat?

Salmon that is labeled SUSHI GRADE will be safe to use in a salmon tartare recipe. The FDA requires all sushi-grade fish to be frozen before it’s sold to ensure any unwelcome bacteria or parasites are killed off. When shopping for sushi-grade fish, make sure to talk to your local fishmonger to ensure the fish has been frozen first.

Is salmon tartare healthy?

Yes! Not only is salmon a great source of omega-3 fatty acids and protein, but the fresh vegetables and dressing keep the dish light and healthy.

Can it be made ahead of time?

No, salmon tartare should be served as soon as it’s assembled in the bowl. The citrus juice will actually cook the fish as it sits and change the color. If you really need to save time, chop all of the ingredients ahead and keep them in separate containers in the fridge until it’s time to eat.

How long does salmon tartare last?

Unfortunately, there is no way to store leftover salmon tartare. It must be eaten fresh.

salmon tartare on a white plate with sliced bread, cucumber, and lemon.

More salmon recipes you’ll love

If you give this Fresh Salmon Tartare with Avocado a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
4.67 from 3 votes

Fresh Salmon Tartare with Avocado

Fresh Salmon Tartare with Avocado is a refreshing, sophisticated, and vibrant appetizer. Quick to prepare using sushi-grade raw salmon, avocado, herbs, and a light dressing, this elegant dish is sure to be a hit!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: American, Asian
Keyword: 10 minute meal, 20 minute recipe, appetizer, easy appetizer, fish, healthy snack, party, party food, salmon, salmon tartare, seafood, snack, tartare
Servings: 4 servings
Calories: 137kcal
Author: Lena Gladstone

Ingredients

  • ½ lb salmon boneless and skinless, finely chopped (buy high quality salmon)
  • 2 tablespoons shallot finely chopped
  • ½ small avocado finely chopped
  • 1 tablespoon capers chopped
  • 1 tablespoon chives finely chopped
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon grainy mustard
  • ¼ teaspoon kosher salt more to taste

Instructions

  • Prep the salmon by thinly slicing it lengthwise into 1/8″-wide sheets. Cut each sheet into 1/8″-long strips. Cut strips crosswise into 1/8″ cubes. Place salmon in a medium mixing bowl.
  • Finely chop the avocado to match the size of the salmon, chop the shallots, chives, and capers, add to the bowl.
  • Add olive oil, lemon juice, mustard and salt. Gently toss together. Adjust any seasoning. Keep in the refrigerator until ready to serve.
  • When ready to serve, transfer salmon tartare to a bowl and serve with chips or serve on a plate with toasted baguette or slices of cucumbers for a low carb option. Add a few slices of lemons, top with some extra chives and enjoy.

Notes

Salmon Skin: If the salmon comes with skin on the bottom, carefully cut it off before chopping. You can also ask your fishmonger to take the skin off for you.
Make-Ahead: You can chill the Salmon Tartare for up to 20-30 minutes at the max, right after making and before you serve.
Disclaimer: Be sure to use fresh and high-quality salmon to prepare this recipe. Serve immediately and do not make ahead. It is advised that pregnant women should not eat raw meat. Visit foodsafety.gov to learn more about food safety.

Nutrition

Calories: 137kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 271mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

Creamy Garlic Tuscan Chicken

by

This 15-minute Creamy Tuscan Garlic Chicken is a quick and easy one-pot meal. Chicken breasts are cooked in a garlic cream sauce with spinach, sun-dried tomatoes, and basil. It’s sure to become your new favorite!

If you love this creamy chicken recipe, then you’ll have to try my Creamy Garlic Tuscan Salmon as well.

Jump to Recipe
creamy tuscan chicken topped with fresh basil in a large black skillet.

Olive Garden copycat creamy Tuscan garlic chicken 

If you’ve ever been to an Olive Garden Italian Restaurant, then chances are you’re familiar with their Tuscan garlic chicken. It’s a creamy and delicious meal that’s packed with flavor. No wonder why it’s so popular!

close up on a spoon scooping creamy sauce out of tuscan chicken in a large skillet.

Now you can bring the restaurant into your home with my Creamy Garlic Tuscan Chicken recipe. It’s a quick and easy one-pan dinner that takes 15 minutes from start to finish. It’ll save you money too!

Chicken breasts are pan-seared before being combined with an easy cream sauce. Every bite is elevated with fresh basil, spinach, and sun-dried tomatoes on top. Serve the creamy Tuscan garlic chicken over mashed potatoes, rice, or spaghetti, and enjoy the bright Italian flavors!

ingredients for creamy tuscan chicken in individual bowls.

Ingredient notes

  • Chicken breasts – Boneless skinless chicken breasts are cut into tenders to ensure everything fits in one pan. You can leave the breasts as-is if you’re only serving one or two people. If you’d prefer to make this recipe without chicken, use salmon to make my creamy Tuscan salmon with spinach instead.
  • Sun-dried tomato oil – While this is the best option and gives the dish its true Tuscany flavors, regular olive oil can always be used in its place.
  • Cream sauce – All you need is heavy cream and vegetable broth to make the simple cream sauce. This sauce can easily be adjusted if you’re dairy free or looking for more flavor. Simply replace the heavy cream with regular milk, dairy free milk, or coconut cream instead and use white wine in place of the broth for brightness.
  • Sun-dried tomatoes – These dehydrated tomatoes are still packed with flavor and add a sweet, tangy, and chewy element to this one-pot chicken dinner.
  • Spinach – For a pop of green and added nutrition. Feel free to use kale in its place!
4 images showing the process of making tuscan creamy chicken.

How to make creamy garlic Tuscan chicken

  1. Prepare the chicken: Dry the chicken breasts with paper towels, then cut them into tender-size pieces. Season with paprika and salt.
  2. Sear the chicken: Sear the chicken tenders in a skillet with the sun-dried tomato oil until cooked through. Transfer to a plate.
  3. Make the cream sauce: Add more oil, then the garlic and sun-dried tomatoes into the same pan. Pour the broth and heavy cream into the pan and stir. Season with salt to taste, then reduce the heat.
  4. Combine everything together: Place the chicken back into the pan along with the spinach. Cook until the spinach wilts and the sauce begins to thicken. Serve with chopped basil on top and enjoy!
creamy tuscan chicken in a large black skillet.

Tips for pan-searing chicken breasts

Pan-searing chicken is one of the easiest cooking methods. It’s quick, helps develop a golden brown crust and juicy inside, and is very low-maintenance. Use these tips to make the perfect pan-seared chicken:

  • Boneless skinless chicken breasts cut into tenders should only need to pan-fry for 2 minutes per side over medium-high heat. The cooking time will depend on the thickness of the tenders.
  • You’ll know the chicken is done cooking when the center is no longer pink or the internal temperature reaches 165ºF.
  • Use an instant read meat thermometer to measure the internal temperature.

Would you rather bake the chicken breasts instead? Make my Everyday Baked Chicken Breasts separate from the sauce and combine the two right before serving.

close up on creamy tuscan chicken in a skillet.

What to serve with creamy Tuscan chicken

This show-stopping meal is great on its own but can be made even more satisfying with the right sides. Serve the creamy chicken over top of rice, mashed potatoes, creamy mashed cauliflower, zoodles, or orzo pasta. Mozzarella arancini and baked asparagus would both fit in with the Italian theme and be delicious on the side!

How to store Tuscan garlic chicken

  • Store: The leftover chicken can be stored in an airtight container in the fridge for about 3 days. It can be kept in the same container or separate from the sauce.
  • Freeze: I don’t recommend freezing the Tuscan chicken in the cream sauce because dairy tends to separate and lose its creamy texture once thawed.
  • Reheating: Heat the chicken with sauce in a skillet over medium heat until it’s warmed through.

More one-pot recipes you’ll love

Did you try this Creamy Garlic Tuscan Chicken? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 3 votes

Creamy Tuscan Garlic Chicken

This 15-minute Creamy Tuscan Garlic Chicken is a quick and easy one-pot meal. Chicken breasts are cooked in a garlic cream sauce with spinach, sun-dried tomatoes, and basil. It’s sure to become your new favorite!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: 20 minute recipe, chicken, creamy, dinner, easy, easy dinner, easy meal, italian, weeknight dinner
Servings: 4 servings
Calories: 459kcal
Author: Lena Gladstone

Ingredients

Chicken

  • 1 ½ pounds chicken breasts boneless and skinless and halved horizontally to make 4 filets
  • 1 teaspoon kosher salt (adjust to your tastes)
  • 1 ½ teaspoons paprika
  • 2 tablespoons sun dried tomato oil reserved from sun dried tomatoes or olive oil

Sauce

  • 6 cloves garlic minced
  • 1 tbsp sun-dried tomato oil reserved from sun dried tomatoes or olive oil
  • ¼ cup sun-dried tomatoes roughly chopped
  • 5 oz baby spinach fresh
  • ¼ cup chicken broth
  • 1 cup heavy cream sub out with coconut cream or dairy-free creamer
  • ¼ cup basil finely chopped
  • 1 teaspoon kosher salt or more to taste

Instructions

  • Pat the chicken dry with a paper towel. Cut the chicken in half diagonally so you get chicken tender size pieces. Season with smoked paprika and salt.
  • Heat a large skillet on medium-high heat until hot. Add 2 tablespoons of sun-dried tomato oil or olive oil. Add chicken pieces and sear on each side for 2 minutes a side. Then remove to a plate and cover with foil to keep warm.
  • In the same pan, add more oil, chopped garlic and chopped sun dried tomatoes. Cook on medium low heat for 1-2 minutes. Move around so the garlic doesn’t burn.
  • Pour in the broth and heavy cream and stir to combine. Season with salt. Using a wooden spoon to scrape anything that stuck to the bottom of the pan, those are flavors. Reduce the heat to low and cook stirring for 2 minutes.
  • Add the spinach and chicken back in along with any juices the chicken released and let it cook for about 3-5 minutes to let the sauce thicken.
  • Sprinkle the dish with freshly chopped basil. Taste and adjust the seasonings according to taste.

Notes

Storing: The leftover chicken can be stored in an airtight container in the fridge for about 3 days. It can be kept in the same container or separate from the sauce.
Reheating: Heat the chicken with sauce in a skillet over medium heat until it’s warmed through.
Creamy sauce substitutions: The heavy cream base can be swapped for milk or dairy-free coconut cream and you can use white wine instead of vegetable broth.

Nutrition

Calories: 459kcal | Carbohydrates: 11g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1512mg | Potassium: 1332mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4901IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 3mg

Beef and Broccoli Stir Fry

by

Swap the takeout for this 15-minute Beef and Broccoli Stir Fry instead! Sliced flank steak, broccoli florets, and a flavorful stir fry sauce come together in one pan to create this flavorful dish that’s perfect for dinner, meal prep, and more.

Jump to Recipe
white rice and beef and broccoli stir fry in a large white bowl with black chopsticks next to small bowls with green onions and sesame seeds.

15-minute beef and broccoli recipe

Instead of reaching for the takeout menu after a busy day, make this quick and easy Beef and Broccoli Stir Fry! This super savory and satisfying meal comes together in one pan and is ready to eat after just 15 minutes. It’s perfect for those lazy nights or when you need something in a flash for meal prep.

Beef broccoli stir fry features 3 simple elements:

  1. Sliced flank steak
  2. Broccoli florets
  3. And a tangy, sweet, and savory stir fry sauce

The meal is complete when served over white rice, noodles, quinoa, or even cauliflower rice if you’re looking to lessen the carbs. Serve each bowl next to cucumber salad and blistered shishito peppers for a simple homemade dinner that’s even easier and more budget-friendly than your typical Friday night takeout.

close up on a beef and broccoli stir fry topped with sesame seeds and green onions.

What’s the best cut of beef for beef stir fry?

Flank steak is the top choice when making beef and broccoli because it’s tender and lean. It’s sliced into thin strips, which cook easily, soak in tons of flavor, and make the entire dish easy to chew. Flank steak is also an inexpensive cut of beef and keeps this recipe budget-friendly.

If you don’t have flank steak, replace it with another lean beef. Top sirloin, tri-tip, and strip steak are all great alternatives. Ground beef can also be used as a last-minute resort.

white bowls filled with sauces, seasonings, green onions, and broccoli florets next to a tray of raw beef.

Ingredient notes

  • Steak – Flank steak is best in beef and broccoli because it’s lean, tender, and extra flavorful when cut into small strips and pan fried.
  • Broccoli – Either chop the broccoli into florets yourself or save time by buying pre-chopped broccoli instead.
  • Soy sauce – Or use tamari or coconut aminos for a gluten free stir fry sauce.
  • Chicken stock – This can be substituted for beef stock, vegetable stock, or bone broth.
  • Rice wine vinegar – While I don’t recommend replacing the rice vinegar with any other kind, you can use apple cider vinegar or white wine vinegar in a pinch.
  • Brown sugar – The added sweetness creates balance among the acidic and savory ingredients.
  • Ginger and garlic – Necessary for a savory baseline of flavor.
Four images showing the process of cooking broccoli in a pan, whisking a brown sauce in a bowl and pan, and cooking strips of beef in a metal pan.

How to make beef and broccoli stir fry

Prepping beef and broccoli is so easy and there’s no marinating involved! The entire dish is cooked in one pan and ready to enjoy in less than 15 minutes. This is how it’s done:

  1. Slice the flank steak.

    Cut the flank steak in half lengthwise. Slice it against the grain into thin strips. Pro tip: Freeze the steak for 10 to 15 minutes first so it’s easier to cut.

  2. Make the beef and broccoli sauce.

    Whisk the soy sauce, chicken stock, rice vinegar, sesame oil, brown sugar, ginger, garlic, and Sriracha together in a small bowl. Set aside.

  3. Cook the steak.

    Heat the oil in a large skillet. Add the steak and cook until it’s browned and cooked through. Transfer it to a bowl while you cook the broccoli.

  4. Cook the broccoli.

    Place the broccoli in the same pan and cook until the florets are slightly firm and tender. Transfer it to a bowl.

  5. Combine everything with the sauce.

    Pour the sauce into the pan and cook until it slightly thickens. Add the steak and broccoli back into the pan and toss to coat. Once it’s warmed through, serve the beef and broccoli over rice or noodles and enjoy!

cooked strips of beef and broccoli florets in a large metal pan.

Beef broccoli variations

  • Instead of beef – Chicken and pork can easily be used instead of the steak tips.
  • Looking for a vegetarian version? Replace the meat with tofu, vegetarian “steak tips”, or soy curls.
  • Low carb beef and broccoli – Replace the brown sugar in the stir fry sauce with a keto sweetener, like stevia or monk fruit sweetener.
  • Add more vegetables – Cauliflower, bell peppers, snap peas, carrots, or edamame would all be delicious additions.
  • For serving – Beef and broccoli can be served over rice, cauliflower rice, quinoa, rice noodles, gluten free soba noodles, or on its own.

Making ahead and storing

Beef broccoli stir fry is a perfect meal prep recipe because it can be made a few days ahead of time and is super filling! Once the batch is cooked and cooled, store some in an airtight container with rice or noodles in the fridge for about 4 days. The leftovers can be reheated easily in the microwave or in a skillet on the stove.

close up on a beef and broccoli stir fry on top of white rice in a white bowl with small bowls of green onions and sesame seeds in the background.

Looking for more takeout-inspired recipes?

If you try this Beef and Broccoli Stir Fry, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 2 votes

Beef and Broccoli Stir Fry

Swap the takeout for this 15-minute Beef and Broccoli Stir Fry instead! Sliced flank steak, broccoli florets, and a flavorful stir fry sauce come together in one pan to create this flavorful dish that’s perfect for dinner, meal prep, and more.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: Asian
Keyword: 20 minute recipe, asian, beef, dinner, easy, easy dinner, easy meal, main dish, steak, weeknight dinner
Servings: 4 servings
Calories: 500kcal
Author: Lena Gladstone

Ingredients

Beef and Broccoli

  • 1 ½ lb flank steak very thinly sliced into bite-sized strips
  • 2 tablespoons avocado oil
  • 1 ½ lb broccoli (cut into 6 cups of florets)
  • 2 teaspoons sesame seeds for serving
  • 2 green onions finely chopped for serving

Stir Fry Sauce

Instructions

  • Cut steak in half lengthwise and then cut into thin strips against the grain. Tip: it’s easier if you freeze the meat for about 10-15 minutes before slicing.
  • Prep the broccoli by cutting into bite sizes, I like to cut the stem off and finely slice them.
  • In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, brown sugar, ginger, garlic, Sriracha and set aside.
  • Heat avocado oil in a large skillet over medium-high heat. Add steak and cook in batches without overcrowding the pan, flipping once, about 1-2 minutes per side. Remove to a bowl. Repeat until all the steak is cooked.
  • In the same pan, add the broccoli florets and stems, cook for 2 minutes on high heat. You want the broccoli to still have a bite. Remove to a plate.
  • Add sauce to the same pan, scrape off any bits with a wooden spoon and cook for 2 minutes.
  • Add the steak and broccoli back in along with any meat juices and cook until reheated for 2 minutes to hear back up. Toss while cooking.
  • Serve over rice or noodles, top with green onions and sesame seeds.

Notes

Beef broccoli variations
  • Instead of beef – Chicken and pork can easily be used instead of the steak tips.
  • Looking for a vegetarian version? Replace the meat with tofu, vegetarian “steak tips”, or soy curls.
  • Low carb beef and broccoli – Replace the brown sugar in the stir fry sauce with a keto sweetener, like stevia or monk fruit sweetener.
  • Add more vegetables – Cauliflower, bell peppers, snap peas, carrots, or edamame would all be delicious additions.
  • For serving – Beef and broccoli can be served over rice, cauliflower rice, quinoa, rice noodles, gluten-free soba noodles, or on its own.
Making ahead and storing
Beef broccoli stir fry is a perfect meal prep recipe because it can be made a few days ahead of time and is super filling! Once the batch is cooked and cooled, store some in an airtight container with rice or noodles in the fridge for about 4 days. The leftovers can be reheated easily in the microwave or in a skillet on the stove.

Nutrition

Calories: 500kcal | Carbohydrates: 26g | Protein: 47g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 103mg | Sodium: 2380mg | Potassium: 1292mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1122IU | Vitamin C: