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Grilled Lemon Herb Salmon
Grilled Lemon Herb Salmon is a refreshing and light dish perfect for Palm Sunday, combining lean protein with fresh herbs for a delightful spring meal. This recipe is not only flavorful but also full of omega-3 fatty acids and essential nutrients.
Ingredients
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- 2 lemons (sliced)
- 3 cloves garlic (minced)
- Fresh dill or parsley (chopped – 2 tablespoons)
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, garlic, dill or parsley, salt, and pepper.
- Brush each side of the salmon fillets with the olive oil mixture.
- Place lemon slices directly on the grill and lay the salmon fillets on top.
- Grill for about 5-7 minutes per side, depending on the thickness of the fillet, until the salmon is opaque and flakes easily with a fork.
- Remove from the grill and garnish with fresh herbs before serving.
The use of olive oil provides healthy fats, while the lemon offers vitamin C and the herbs add antioxidants, making this dish both nutritious and satisfying.
Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad is a light and healthy dish packed with nutrients and fiber. The combination of fresh vegetables and quinoa makes it a perfect weight-loss-friendly option for Palm Sunday.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup parsley (chopped)
- 1/2 cup mint (chopped)
- 2 tomatoes (chopped)
- 1 cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/3 cup fresh lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, bring quinoa and water to a boil.
- Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Let cool.
- In a large bowl, combine cooled quinoa, parsley, mint, tomatoes, cucumber, and onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over quinoa mixture and toss to coat.
- Refrigerate for at least an hour to allow flavors to meld. Serve chilled or at room temperature.
This salad is high in protein and fiber due to the quinoa, while the fresh veggies provide vitamins and minerals, enhancing your health without adding excess calories.
Asparagus and Spinach Frittata
The Asparagus and Spinach Frittata is a hearty yet light meal filled with fresh vegetables and protein-packed eggs, perfect for a festive Palm Sunday brunch or breakfast.
Ingredients
- 8 large eggs
- 1/4 cup skim milk
- 1 tablespoon olive oil
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 2 cups baby spinach
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1/4 cup Parmesan cheese (grated)
Instructions
- Preheat your oven’s broiler.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- In a large, ovenproof skillet, heat olive oil over medium heat. Add asparagus and cook until tender, around 5 minutes.
- Add spinach and garlic, stirring until the spinach wilts, about 2 minutes.
- Pour the egg mixture over the vegetables in the skillet. Cook until the edges begin to set, about 5 minutes, occasionally drawing in the edges with a spatula.
- Sprinkle with Parmesan cheese and place under the broiler until the top is puffed and golden, about 3-5 minutes.
- Remove from oven, let cool slightly, and slice to serve.
The eggs offer protein, while the asparagus and spinach add vitamins and fiber, making this dish complete and healthful.
Roasted Vegetable Quinoa Bowl
Roasted Vegetable Quinoa Bowl, featuring a mix of seasonal vegetables and protein-rich quinoa, is a colorful and nourishing dish perfect for Palm Sunday's balanced meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper (cut into strips)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 teaspoon mixed dried herbs (oregano, thyme, etc.)
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa under cold water. In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes. Let cool.
- While quinoa cooks, place all vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and dried herbs. Toss to coat.
- Roast vegetables in the oven for 25-30 minutes, stirring halfway through until they are tender and slightly charred.
- In a large serving bowl, combine cooked quinoa, roasted vegetables, and balsamic vinegar. Toss well to combine and serve warm.
This dish is abundant in complex carbohydrates, fiber, and protein, with the quinoa and a variety of vitamins and minerals from the seasonal vegetables.
Zesty Shrimp and Avocado Salad
Zesty Shrimp and Avocado Salad is a refreshing and nutritious dish featuring lean protein and healthy fats. It's quick to prepare, making it an excellent choice for Palm Sunday lunch.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 avocado (diced)
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- Salt and pepper to taste
- Mixed greens for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute.
- Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-5 minutes. Remove from heat.
- In a large bowl, combine cooked shrimp, avocado, lime juice, and cilantro. Toss gently to coat.
- Serve the shrimp and avocado mixture over a bed of mixed greens.
The shrimp provides lean protein while avocado offers healthy fats and fiber, making this salad a nutritious and satisfying meal option.
Sweet Potato and Chickpea Curry
Sweet Potato and Chickpea Curry is a hearty, plant-based dish packed with flavors and essential nutrients. This recipe makes a warm, comforting dish perfect for Palm Sunday's vegan meal option.
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 2 sweet potatoes (peeled and diced)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until onion is soft, about 5 minutes.
- Stir in curry powder and cook for 1 minute more.
- Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
- Bring to a simmer; cover and cook until sweet potatoes are tender, about 20 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
This curry is rich in fiber and plant-based protein due to the chickpeas and sweet potatoes, offering a nutritious and flavorful meal while aiding in weight loss.
