Weekdays can be hectic, thanks to our hectic schedules that involve our jobs, children, and spouses. Weeknights are no better. You come home from work, and you need to fix a healthy dinner for you and your family, but you are too beat so you opt for a quick fix.
Not anymore. Thanks to these two healthy dinner recipes, you can have easy but healthy dinners every weeknight no matter how busy you are. The dishes may appear complicated but they are easy enough to fix on a weeknight. They take about 40-50 minutes to serve.
1. Pan-Seared Salmon with Kale and Apple Salad
• Four Salmon fillets (5-ounces each) about 1-inch thick
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 bunch kale without ribs and thinly sliced
• Kosher salt
• ¼ cup dates
• 1/4cup finely grated pecorino
• 1 honey crisp apple
• Freshly ground black pepper
• 3 tablespoons toasted slivered almonds
• 4 whole-wheat dinner rolls
1) Defrost the salmon before cooking.
2) Meanwhile, whisk together 2 tablespoons of the olive oil, lemon juice, and ¼ teaspoon salt in a bowl. Add the kale, toss to coat and leave to stand for 10 minutes.
3) Cut the dates into thin slivers and the apple into matchstick slices. Add the dates, apples, cheese and almonds to the kale and season with pepper. Toss well and set aside.
4) Sprinkle the salmon evenly with some pepper and 1/2 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high and place the salmon in the pan, skin-side up. Cook until golden brown on one side, (takes about 4 minutes). Turn the fish over, and cook until it feels firm to the touch, (about 3 minutes more.)
5) Serve with the kale and whole wheat rolls
2. Roasted Pork Chops and Butternut Squash With Kale
• 1 small butternut squash (weighs about 2 pounds)
• 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
• 1/4cup fresh sage leaves
• 2 tablespoons plus 1 teaspoon olive oil
• Kosher salt
• Black pepper
• 2 garlic cloves, thinly sliced
• 1 large bunch kale, without ribs and leaves, roughly chopped
1) Peel and seed the butternut squash, and cut it into 11/2 inch pieces
2) Heat oven to 400° F. Toss the squash, 1 tablespoon of the oil, sage, ¼ teaspoon black pepper, and ½ teaspoon salt, on a large baking sheet. Roast and toss once until tender, (takes 30 to 35 minutes).
3) As the squash cooks, heat a teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ¼ teaspoon of black pepper and ½ teaspoon of the kosher salt. Cook until browned for about 3 to 5 minutes per side.
4) Put the pork on the baking sheet together with the squash and roast until the pork is cooked through, (about 6 to 8 minutes more).
5) Meanwhile, return the skillet to medium heat. Add garlic and the remaining tablespoon of oil. Cook as you stir until fragrant (about 30 seconds). Add the kale, ¼ cup water, and ¼ teaspoon of salt. Toss the kale and keep scraping any brown bits that may stick to the bottom of the skillet. Cook until tender (5 to 7 minutes).
6) Serve with the pork and squash.