Basil and Mint Zucchini Over Goat Cheese Crostini


There is something about fresh herbs from the garden. 

Some of you may know about the garden I planted this past spring. It’s been a fun adventure tending to and keeping it thriving through the incredibly hot summer days here in NC. A few of my potted herbs bit the dust (adios dill and cilantro!) while others have grown like weeds. ‘Tis the season for tomatoes! I’m currently glancing outside my kitchen window counting 17 shiny green tomatoes. That will be a fun harvest!

Although I did not grow zucchini this year, I seem to always have it on hand. It’s just one of those kitchen staples that I never get sick of. A few weeks ago I wanted to get a little creative with the excess of basil and mint that was sitting in a vase of water on my kitchen counter. I thought, what better way to bring out the summery freshness of zucchini than with vibrant herbs?

I love the combo of basil and mint. Many Vietnamese and other Asian cultures include these herbs together in their cuisine. Basil actually belongs to the mint family, so it makes sense that they compliment each other so well.

I started this dish by crisping up zucchini slices in a pan with a small amount of oil. Then I mellowed out the herby flavors with sweet sun-dried tomatoes, garlicy goodness, and a splash of vinegar. Crusty bread, a generous smear of tangy goat cheese, and toasted walnuts bring all of the components together to make for perfect handheld tapas or appetizers that pair best with a nice glass of wine and good conversation. You could even forget about the bread and goat cheese to effortlessly transform this recipe into a delectable side dish that all will enjoy.

Here’s what you’ll need:

2-3 medium zucchini, sliced on the bias about 1/2 inch in thickness

1-2 tablespoons of extra virgin olive oil

2 cloves of garlic

5 fresh mint leaves

2 large fresh basil leaves

1 tablespoon of sun-dried tomatoes 

1 teaspoon of red wine vinegar

1/2 teaspoon of coarse salt

1/4 teaspoon of freshly ground black pepper

1 tablespoon of toasted walnuts, chopped

1/2 teaspoon of lemon zest

Goat cheese and your favorite bread (optional, for serving)

Heat oil in a large skillet over medium heat.


Add the zucchini slices in batches to not overcrowd the pan. Leave the zucchini slices to cook for about 3-4 minutes. Carefully flip and cook for an additional 2 minutes. Both sides should be golden brown.


Remove the zucchini slices from the pan and transfer to a paper towel-lined plate to drain any excess oil. Continue this process until all of the zucchini and crisped and golden brown.


In the meantime, use a sharp knife to finely mince together the garlic, mint, basil, and sun-dried tomatoes.


Once all the zucchini are cooked and drained, add them back to the hot pan with the garlic herb tomato mixture. Toss with a spatula and add vinegar. Season with salt and pepper.


Serve over your favorite toasted bread smeared with goat cheese. Garnish with toasted walnuts and lemon zest.


Ricotta or cottage cheese would work well as a substitute for goat cheese if you desire.


You could also serve this as a side dish without the goat cheese and crostini. It’s super yummy with my lemon rosemary pan seared salmon!


Enjoy, and live well!



Posted by on August 21, 2015 in Sides and Salads, Starters


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Spinach and Prosciutto Stuffed Turkey Breast


What’s your favorite kitchen accessory?

If you know me well, you know I have the hardest time making decisions. I could tell you my favorite kitchen accessory is my Le Creuset tea kettle, but then I would change my mind and tell you it’s my mini food processor, or maybe even my cookie scoop. The answer might be different every time you ask depending on the day or the mood I’m in. As of a month or so ago, though, I’ve been pretty consistent with what I love most in my kitchen. It’s my cast iron skillet.

Why in the world did it take me 23 years to discover the endless bounty of the cast iron skillet? Seriously! I have a Lodge Logic 12″ skillet from Sur La Table. This thing takes just about anything from “OK” to over-the-top delicious. From steaks to pancakes, I’ve been cooking just about everything in this pan – gotta get it nicely seasoned, right?

These stuffed turkey breast roll-ups are especially tasty when cooked in cast iron. The pan sears the outside of the meat, which locks in extreme flavor and moisture, while nicely melting the cheese and cooking the prosciutto on the inside. A few sprigs of fresh thyme in the pan create a cloud of herby aroma that infuses the meat when you baste it half way through cooking.

In addition to flavor, this dish wins a gold medal in the clean eats department. Turkey breast is a lean protein, and when stuffed with a superfood like spinach, it’s taken to the next level of wholesome goodness. A little cheese and prosciutto add tons of flavor without adding carbs. This dish is surprisingly easy to make with just a few steps and a short cook time. You’re in for a treat!

Here’s what you’ll need:

3 turkey breast filets (about 1.25 pounds)

2-3 tablespoons of extra virgin olive oil, divided

1 small yellow onion, diced

3 large cloves of garlic, minced

3 heaping cups of fresh spinach

1 teaspoon of balsamic vinegar

1/4 teaspoon of coarse salt

1/8 teaspoon of freshly ground pepper

1/2 cup of freshly grated Asiago cheese

2-3 large, thin slices of good prosciutto

Pinch of salt and pepper for additional seasoning

3-4 sprigs of fresh thyme

Preheat your oven to 375 degrees.

In a cast iron skillet, heat one tablespoon of oil over medium heat. 

Add onions and sauté for about 5 minutes or until they are caramel in color. Then add the garlic. Cook for 1 minute. 


Remove from heat and add the spinach and vinegar. Sauté until spinach wilts and then transfer mixture to a bowl. Mix in the cheese. Set aside. 



Pound out turkey filets to 1/4 inch in thickness. I like to put mine in a sealed plastic bag and use equal pressure with a rolling pin to get the filets equal in thickness.

Using the back of a spoon (or clean hands), spread one third of the spinach mixture in an even layer across each filet leaving about 1/3 inch of space around the edges. Top the filling with sliced prosciutto. Roll everything together, keeping the roll as tight as possible. Tuck in any filling that escapes!



Add another tablespoon of oil to the skillet. Place the rolls seam side down in the pan. Top with a drizzle of oil, salt, pepper, and fresh thyme. I like to use the leaves from one large sprig of thyme to top the rolls and I leave two to three smaller sprigs in the pan to infuse the oil with herby aroma. 


Halfway through cooking, carefully baste the turkey by spooning the juices in the pan over the rolls. This will keep the meat moist and will add an extra layer of savory, herby, deliciousness. 


Allow the meat to rest for 5-10 minutes. Serve as is or in slices.


This dish is delicious with something light and fresh – like string beans or roasted brussels sprouts.


Enjoy, and live well!



Posted by on August 17, 2015 in Poultry & Beef


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Traveling: Cooler Essentials


This past month has been full of adventure. 

My husband and I have been all around the state of NC, down to the beaches of SC, and even up to the coast of NJ. We’re blessed to be able to take vacations, see friends, and celebrate weddings this summer – but it sure has been a lot of packing, unpacking, and countless hours in the car. I’ve been asked by many of you how I stick to a clean eating lifestyle while traveling. My answer is always the same: be prepared; pack a cooler!

I don’t go anywhere overnight without a cooler packed with convenient, healthy options. Fast food and vacation “treats” are just way too tempting. I have a hard time saying no, but if I have options that I know I love to eat in my handy dandy cooler, I’m good to go!

Preparation is everything.

Long car rides? I need snacks. Carb-heavy, sugary breakfast items on the hotel buffet? I need healthier options to get me through the day. It’s always a good idea to be prepared with food that’s going to keep you on track and feeling good. However, it would be silly to restrict yourself to only foods in your cooler while on vacation. Ya gotta live a little! But knowing you can balance out that extra piece of wedding cake you enjoyed at the reception, or pina colada you sipped on the beach, with some fresh, real food will give you peace of mind. Plus, your body will thank you when you get home without the post-vacation bloat or guilt.

Here’s is a glimpse into my typical travel cooler:

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Cold Goods:

Natural nut butter – Smuckers natural PB is easy to find and inexpensive with a clean list of ingredients. I also really like Trader Joe’s crunchy PB made with chia and flaxseed.  I usually bring along a jar of homemade almond butter too. It’s nice to have options :)

Grapes – great for snacking in the car

Blueberries – great for snacking in the car or for fresh yogurt and oatmeal toppings

Shredded chicken – convenient source of protein. I try to stay away from packaged protein bars that are often filled with tons of sugars and preservatives.

Hummus – great for veggie dipping :)

Yogurt – breakfast, lunch, or dessert option. Individual serving cups make it an easy snack for the car too.

Veggie quiche muffins – I love these things. Easy to pack, easy to heat, and super satisfying for breakfast on the go.

Almond milk – not all hotels or grocery stores carry non-dairy milk, so I bring mine with me everywhere.

Baby carrots – prime snack option with serious crunch factor. Great option on the road when you’re craving potato chips, or the like.

Celery sticks – similar to carrots, but super delicious to dip in nut butter :)

Homemade energy bars – I recently made coconut flour fruit and nut bars. They were a great option while driving, riding bikes, or just adventuring in general.

Ezekiel bread – I love a slice smeared with some nut butter or mashed avocado. You won’t find a bread option this healthy in a hotel.

LaCroix sparkling water – because it’s important to stay hydrated, but sometimes plain water can be boring. Coconut is my absolute favorite flavor!


Dry Goods:

Shakeology – daily dose of dense nutrition!

Whole grain rice cakes – quick and easy snack option, or great for breakfast smeared with nut butter and sliced nana

Bananas – the hubs’ favorite. I don’t think he’s ever gone a day without.

Apples – crunchy and satisfying. Easy to eat on the road or to throw in a bag when on the go.

Avocado – cado toast is hard for me to go without. If ripe enough, you should be able to slice with a plastic serrated knife.

Raw nuts – almond and walnuts are my go-to. Pack in zip top snack bags for portion control and convenient snacking.

Dried cranberries – craving a little something sweet? Cranberries are great by the palmful or they go nicely mixed in yogurt, atop a rice cake, etc.

Organic whole grain oats – I pre-portion servings of dry oats in small zip top bags. With hot water (usually can get it from hotel lobby coffee/tea machine) or a microwave, you can have a healthy, satisfying breakfast that will curb those mid-morning cravings. I like to mix in nuts, cranberries, and/or fresh fruit. Try mixing with a teaspoon of nut butter and sliced grapes for a PB&J twist :)

Green tea bags – I can’t live without hot tea. No matter the weather, I’m going to want a steaming mug of it.



PB&J quick oats



Mashed avocado on a rice cake – yummy lunch driving down I-95

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Banana breakfast cake from Fit Foodie Finds with a smear of nut butter – healthier alternative to hotel continental breakfast & a tasty late night road trip treat.

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Veggie quiche – loved having this for breakfast or even on the road.




Fruit and nut energy bars – perfect for car rides, beach snacks, or biking adventures. They’re full of healthy seeds, nuts, and dried fruit with no added sugar, gluten, or grains.

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Our breakfast view for a week on Fripp Island in SC. The island is pretty secluded, so dining options were scarce. Turkey bacon, veggie quiche, and fresh fruit made for an amazing start to our day.


Posted by on August 11, 2015 in Sweet Treats


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Spaghetti Squash Chicken Pad Thai


Is there a food out there that never makes you feel good, but you love it anyway?

I thought I was the only one with this dilemma, so I was pretty relieved to hear from a few others who experience the same predicament. Let me explain a little further – I love Thai food, and if I could, I would marry Pad Thai. It’s been my favorite Asian dish since I can remember, and it’s always my first choice when ordering takeout. Here’s the thing, though – every time I order Pad Thai takeout, I enjoy eating it, and then I am hit with this awful feeling of stomach bloating and fatigue. It’s miserable! Maybe it’s the MSG or excess oil used in cooking; I’m really not sure. What I am sure of, however, is that food should fuel your body and make you feel GOOD.

Ever heard of mindful eating? It’s a pretty cool concept that encourages individuals to become more aware of their own eating experiences by acknowledging responses to foods. Basically, if something doesn’t make you feel great, even if it’s a food that’s supposed to be “healthy” for you, DON’T eat it. Your body will tell you what it needs, what it likes, and what it dislikes. Just pay attention.

So after years of loving Pad Thai but not loving how it made me feel, I decided to take action and attempt this delicious dish in my own kitchen with a few cleaner ingredients. I’d be lying if I said I wasn’t intimidated at first. I read through about ten or twelve different traditional Pad Thai recipes. I gathered together all of the most common ingredients and added a few of my own. I taste tested with every new flavor I added, and just like that the most mouthwatering, authentic-tasting Pad Thai I’ve ever eaten was born.

Want to know a few of my favorite things about this dish? First of all, it made a ton of food. I only used half of a large spaghetti squash, and even then there were close to 6 servings. Second, spaghetti squash noodles mean veggies (that taste like noodles!) instead of carb or nutrient-lacking traditional noodles. Score!

Lastly, I love that this dish made me feel great. The flavors are fresh, the textures are exciting, and there’s no puddle of oil left on the plate like there typically is in my plastic takeout container. Why does this Pad Thai make me feel good? Probably because it’s 100% clean, real food. When you feed your body wholesome ingredients (those not processed in plants), it will thank you. Additionally, when you make this recipe and share it with your loved ones, they will thank you too :)

Here’s what you’ll need:

1 small (or 1/2 large) spaghetti squash

2 tablespoons of organic, virgin coconut oil 

2 large cloves of garlic, minced

2 large eggs

1 1/2 tablespoons of coconut aminos (or soy sauce)

2 tablespoons of fresh lime juice

1 teaspoon of fish sauce

1 teaspoon of sriracha

1 teaspoon of raw honey (or 4-5 drops of liquid stevia)

1 tablespoon of natural peanut butter (should contain at least 90% peanuts with no artificial sweeteners, colors or preservatives; I like crunchy, but you can use smooth) 

1 – 1 1/2 cups of cooked skinless chicken breast, cubed (optional)

3 green onions + more for garnish, chopped

5 ounces of bean sprouts 

1/4 teaspoon of red pepper flakes

1/4 cup of chopped peanuts + more for garnish

Cilantro for garnish

Preheat your oven to 375 degrees. In the meantime, prepare your squash by carefully cutting it in half and scooping out the seeds. Lightly brush with oil and sprinkle with a bit of coarse salt and pepper. Bake cut side down for 45 minutes.


^ This is what happened when I asked my husband to help by cutting the squash in half. Hmm…


While the squash is baking, heat the coconut oil in a large skillet over medium heat. Add the garlic and cook for 3-5 minutes until fragrant.

 Whisk the eggs together in a small bowl and add them to the pan. Move the eggs around the pan with a spatula or wooden spoon until they are no longer liquidy. Remove the pan from the heat.


In a mixing bowl, stir together the coconut aminos (or soy sauce), lime juice, fish sauce, sriracha, and honey (or stevia).

Transfer the pan with eggs back to low heat. Pour in the mixed sauce and simmer.

Once the sauce begins to bubble, add the peanut butter and stir until it is completed incorporated.

Add the cooked spaghetti squash to the simmering sauce. Stir in the chicken if desired, green onions, bean sprouts, red pepper flakes, and peanuts. Continue cooking over low heat for 5-10 minutes, stirring occasionally. Season with a pinch of salt if needed. If using full sodium coconut aminos (or soy sauce), or salted peanuts, you probably will not need more sodium.




Garnish each serving with chopped peanuts, green onions, and fresh cilantro.


You can certainly substitute tofu for chicken if you want this meal to be vegetarian.


Enjoy, and live well!

– Kelsey


Posted by on July 31, 2015 in Poultry & Beef, Vegetarian


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Crisp Apple Nachos


This past month or so has been quite an adventure.

In addition to pushing through two intensive five-week summer school courses for my grad program, I have taken on yet another adventure.  As a regular gym-goer (for nearly seven years now) and a self-proclaimed “clean eater,” I was tired of being so tired. I couldn’t figure out why the mid-afternoon slump inevitably snuck up on me no matter how much sleep I got the night before or how much coffee I consumed. It didn’t matter how long I ran on the elliptical or how many spin classes I attended, I still couldn’t get the muscle definition or physical endurance I so badly desired. I felt like a hamster running in one of those wheels.

Now don’t get me wrong – the majority of my diet for the majority of my adult life has been clean, wholesome foods. Heck, I started this blog devoted to clean eating over three years ago! However, it wasn’t until recently that I discovered just how much sugar I was consuming on a daily basis…yes, it even lurks in many “healthy” foods. When I snuck a peek in my fridge and intently read the labels on many of my favorite organic dressings, sauces, beverages, etc., I was shocked. Don’t even get me started on the boat loads of sugar I was consuming just from eating what I thought was “good-for-you” granola and yogurt. Did you know 4 grams of sugar is the equivalent of 1 teaspoon of granulated white sugar? Yikes!

After ridding my kitchen of all things with more than 5 grams of sugar, I also attempted to get rid of most things with a label. As Jamie Oliver says, “Real food does not ‘have’ ingredients because it IS ingredients.”

On June 11th, I decided to take a leap of faith and make even greater changes to impact my health. I began eating 100% clean foods without cheats or treats for 21 days. This means I completely detoxed my body from all refined sugars and processed foods. Was it tough? Oh yeah. Was it worth it? A million times yes.

Change in my diet was only one component of this new adventure. I also started exercising for just 30 minutes a day (at home!). As someone who was previously obsessed with cardio and keeping track of calories in versus calories out, I quickly realized how more much effective (and fun!) these workouts were in building and toning my muscles. My gym membership? It’s gone. My living room is now my gym :)

Through clean eating and improving my physical fitness, I can’t say enough how incredible I feel. I have so much energy that lasts throughout the entire day. I sleep better, I am more focused when doing my school work, I have a positive attitude, and I haven’t experienced headache, bloating, or fatigue in over a month. Gotta love that, right?

It’s seriously amazing how well your body responds to foods that it recognizes as nutrient-dense fuel. I’m excited to start sharing new recipes with you! I’ve loved experimenting in my kitchen with new ingredients and natural sugars from plants. I’ve also loved helping other people get serious about their health and wellness through nutrition and exercise. The changes I’ve experienced are better than anything I could have imagined. If you’re interested in making a change, let me know. I’d love to motivate, support, and encourage you through the process. I promise, it’s worth it…because more than anything, YOU are worth it.

Whether you’re making a lifestyle change or you’re just in the mood for a tasty {healthy} snack, these apple chips are the way to do it. They’re super simple, free of sugar, and they pack a crunch that can be heard from across the room. See ya potato chips, hello crispy baked apple chips!

Here’s what you’ll need:

One medium apple

1/2 teaspoon of cinnamon

2 teaspoons of nut butter (homemade almond butter is my go-to; read ingredient labels and make sure there is no added sugar, salt, or preservatives)

1 tablespoon of raw almonds, chopped

Preheat your oven to 225 degrees.

Using either a spiralizer or mandolin, slice your apple very thin. Be sure to keep the skin on the apple because that’s where you’ll get the majority of the fiber and nutrients!



Place the apples in a single layer on a baking sheet and dust with cinnamon. I would recommend using a silpat non-stick baking mat or parchment paper. I used a naked pan and some of my apples were tough to flip. 


Bake the apples for 45 minutes, then carefully flip them.

Bake for an additional 45 minutes until the edges curl up and the apples are crisp. When they come out of the oven, a few of the apples may seem a little soft. After a few minutes of cooling, they will crisp up. I promise. 



Transform your apple chips into nachos by drizzling with warm nut butter and topping with crunchy almonds.




I love this snack because it’s a full serving of fibrous fruit, a bit of healthy fat and protein from the nut butter/nuts, and a whole lot of flavor and crunch-factor that never fails to satisfy my “junk food” cravings.


Enjoy, and live well!

– Kelsey


Posted by on July 24, 2015 in Starters


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Pineapple Jalapeño Salsa


It’s been a hot summer. 

Here in NC, things have been pretty hot. Temperatures above 100 have been the usual with some serious humidity. With this heat, it’s a little tough finding things to do. Even going to the pool or the beach is simply TOO hot. Basically being outdoors is an activity that can only take place early in the morning or after the sun sets. The brief moments I do spend outside during the brutal heat have been with my vegetable and herb garden. I’m so thankful it’s still thriving. I give it a drink a few times a day because my back patio is not shaded. I love watching the stems and leaves slowly start to perk back up after being rehydrated.

The other weekend I harvested a handful of jalapeños. These peppers typically range in hotness – you kind of have to play chance when you eat them; some can be pretty spicy while others more mild, but none should blow you away. I knew the peppers from my first harvest were going to be extra hot just from holding them in my hand. The faintest whiff tingled my nose and watered my eyes. I guess my jalapeños were just rolling with the theme of summer: HOT, and nothing but.

No worries if your peppers are hotter than expected, and there’s no need to eliminate jalapeños all together if your palate can’t take the heat. You can ease the spice to a more manageable level while keeping the delicious flavor in a few ways.

One option – Remove the seeds and the ribs (the white part inside the pepper). You’ll still have some heat from the actual pepper, but this is where the heat is concentrated. Take everything out for the least amount of heat, or play halvesies and just take out the seeds and ribs from one side of the pepper. It’s up to you, but I do advise either wearing gloves or carefully using a very sharp paring knife to make the removal process less painful later on when you have a few beverages, forget all about pepper prepping, and rub your sleepy eyes. Ouch!

Another option (my favorite) – Invite some sweetness to the party! Fruit is an awesome way to give your mouth a break from the heat. I think pineapple pairs perfectly with jalapeños, especially if the peppers are spicier than usual. The acid from the pineapple breaks the peppers down a bit so they have less of a raw bite to them. The sweetness calms down, but does not eliminate, the heat. It’s a great combination of fresh flavors, and if you’ve never tried it, I hope you do soon!

Here’s what you’ll need:

2 cups of fresh pineapple, finely diced

1 jalapeño pepper (1 use only half of the seeds, remove all for less spicy or use all for a lot of heat)

1/2 teaspoon of salt

1/8 teaspoon of pepper

1 tablespoon of red wine vinegar

Juice and zest from half a lime

2 tablespoons of white onion, finely diced

1-2 tablespoons of fresh cilantro, chopped

Add the pineapple, jalapeño, salt, pepper, vinegar, lime zest and juice, and onion in a medium mixing bowl. Stir to combine and let sit for five minutes for the flavors to soften.




Stir in the cilantro and refrigerate covered for at least 30 minutes.


Serve chilled with pita or tortilla chips.


I also love this salsa on top of fresh fish, grilled chicken, or even marinated pork (think Hawaiian style BBQ).


Top your favorite summer salad with this salsa to add some heat and tropical sweetness.

You could even use it as a delicious condiment to liven up a turkey burger.

Whatever you do, enjoy your summer and keep on cooking!

– Kelsey


Posted by on July 6, 2015 in Starters


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Lemon Rosemary Pan Seared Salmon


Salmon has a lot going for it. 

I really think I could eat salmon prepared just about any way. I love it raw in sushi, smoked for dips and spreads, grilled on cedar planks, or even pattied for salmon burgers. Check out my recipe for salmon burgers with creamy dill and arugula here.

Other than the flavor and texture of the fish, I also love salmon because of all the incredible health benefits it provides. Salmon is loaded with omega 3 fatty acids, antioxidants, proteins, and essential vitamins and minerals. That’s a win-win in my book!

The other night my husband brought home some salmon from the store. Let’s just say it was dinner time and we both were super hungry – that kind of hungry where you don’t care what you eat, you just know you need food in your belly…or else. Let’s go ahead and call it “hangry” (so hungry you can feel the beginning signs of anger starting to creep up without warning) – got me?

So we were hangry, and beautiful salmon fillets were before me. I thought of the quickest way to prepare the most flavorful, delicious fish, and I think this recipe definitely nailed it.

I start with a simple mix of salt, pepper, lemon zest, and fresh rosemary. Lemon and rosemary pair perfectly together and really make the salmon taste vibrant. 

I coat the fillet with my lemony herb seasoning and do a quick sear just to crisp the outside of the fish while locking in all the tender juices and decadent flavors. In order for this flavor-locking goodness to happen, you have to make sure your pan (and ghee) are hot enough. Stick with medium heat to bring everything to temperature – anything higher and you’re probably going to burn the delicate fish. The ghee should look pretty glossy and thin as it swirls around in the pan. When the fish hits the pan, it should sizzle, but not smoke. No sizzle? Wait a little longer to get the pan nice and hot before putting the fish back in.

Here’s what you’ll need:

(serves 2)

2 wild salmon fillets, about 6 ounces each (without skin)

1-2 teaspoons of ghee

1 teaspoon of coarse salt

1/2 teaspoon of freshly ground black pepper

A heaping teaspoon of lemon zest

2 sprigs of fresh rosemary, removed from stem and finely chopped

Heat ghee in a skillet over medium heat.

While the pan is getting hot, combine the salt, pepper, lemon zest, and rosemary together to create a seasoning blend.


Gently pat the salmon fillets dry on both sides.

Season each side with the blend.

Sear the salmon for about 4 minutes without touching it. Moving it around in the pan will make it really hard to get the crisp golden sear you’re looking for.


Then carefully flip the fillet and sear for an additional 2-3 minutes until the outside is crisp and the center is medium rare.

Serve with lemon slices and fresh rosemary.



I’m not sure a salmon recipe could get any simpler, healthier, or more delicious!

Since it only takes a few minutes in the kitchen, why not get creative with how you eat it?

Try it flaked on a fresh summer salad, served over a fluffy bed of quinoa, or paired with oven roasted asparagus and brown rice. The options are endless!


– Kelsey


Posted by on June 24, 2015 in From the Sea


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