Careme Recipes

Location: Roosevelt Square (1026 NE 64th St)

Lemon Garlic Salmon with Asparagus

A light, balanced plate with roasted salmon, asparagus, and lemon for a simple healthy dinner.

Ingredients

  • Atlantic Salmon Portion 2 portions $6.99
  • Green Asparagus 1 bunch $4.99
  • Lemon 1 $0.99
  • Organic Garlic, 3 CT 2 cloves $2.89
  • Olive oil 1 tbsp pantry
  • Salt to taste pantry
  • Black pepper to taste pantry

Instructions

  1. Heat oven to 425°F.
  2. Trim asparagus and place on a sheet pan with olive oil, salt, and pepper.
  3. Roast asparagus for 10 to 12 minutes.
  4. Season salmon with salt, pepper, and a little lemon zest.
  5. Add salmon to the pan or a second pan and roast 8 to 10 minutes until just cooked.
  6. Mix minced garlic with lemon juice and spoon over the salmon before serving.
  7. Serve salmon with asparagus and extra lemon wedges.

Cook time: 30 minutes

Estimated cost: $12-16

Health notes: High protein, rich in omega-3s, low in refined carbs.

Drink pairing: Sparkling water with lemon

Shrimp, Bok Choy & Mushroom Skillet

A fast vegetable-forward stir-fry with lean shrimp and greens.

Ingredients

  • Easy Peel Black Tiger Shrimp 21-25 Count, 12 OZ 1 package $8.88
  • Organic Baby Bok Choy 1 bunch $2.99
  • 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package $2.99
  • Green Onion 3 stalks $1.39
  • Lime 1 $0.59
  • Organic Garlic, 3 CT 2 cloves $2.89
  • Olive oil 1 tbsp pantry

Instructions

  1. Peel the shrimp and pat dry.
  2. Slice mushrooms and green onions; halve bok choy.
  3. Heat oil in a skillet over medium-high heat.
  4. Cook shrimp 1 to 2 minutes per side, then remove.
  5. Cook mushrooms until browned, then add bok choy and a splash of water.
  6. Add garlic and green onions; cook 30 seconds.
  7. Return shrimp to pan and finish with lime juice.
  8. Serve hot.

Cook time: 25 minutes

Estimated cost: $9-13

Health notes: Lean protein, high in vegetables, moderate calories.

Drink pairing: Unsweetened iced tea

Chicken with Roasted Cauliflower & Carrots

A hearty but healthy chicken and roasted vegetable meal with lots of color.

Ingredients

  • Boneless Skinless Chicken Breast 2 small breasts $5.99
  • Organic Cauliflower 1 small head $4.99
  • Organic Carrot Bag, 16 OZ 2 to 3 carrots $1.69
  • Lemon 1 $0.99
  • Organic Dill Bunch 2 tbsp chopped $2.49
  • Olive oil 1 tbsp pantry
  • Salt to taste pantry
  • Black pepper to taste pantry

Instructions

  1. Heat oven to 425°F.
  2. Cut cauliflower into florets and slice carrots.
  3. Toss vegetables with olive oil, salt, and pepper and roast for 25 minutes.
  4. Season chicken with salt, pepper, and lemon zest.
  5. Sear chicken in a skillet over medium heat for 5 to 6 minutes per side until cooked through.
  6. Slice chicken and serve with roasted vegetables.
  7. Top with chopped dill and lemon juice.

Cook time: 35 minutes

Estimated cost: $8-12

Health notes: Lean protein, high fiber, and nutrient-dense vegetables.

Drink pairing: Pinot Gris

Shopping list
  • Atlantic Salmon Portion 2 portions
  • Green Asparagus 1 bunch
  • Lemon 1, 1
  • Organic Garlic, 3 CT 2 cloves, 2 cloves
  • Olive oil 1 tbsp, 1 tbsp, 1 tbsp
  • Salt to taste, to taste
  • Black pepper to taste, to taste
  • Easy Peel Black Tiger Shrimp 21-25 Count, 12 OZ 1 package
  • Organic Baby Bok Choy 1 bunch
  • 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package
  • Green Onion 3 stalks
  • Lime 1
  • Boneless Skinless Chicken Breast 2 small breasts
  • Organic Cauliflower 1 small head
  • Organic Carrot Bag, 16 OZ 2 to 3 carrots
  • Organic Dill Bunch 2 tbsp chopped

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Planned by Careme.