31 Best Sides for Salmon

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Carrot Fries with Greek Yogurt Dip

Air fryer Carrot fries with Greek yogurt dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Air fryer carrot fries are a easy and delicious way to include lots of carrots into your diet. They are quick, easy, healthy and super tasty.

Ingredients

• 1 lb Carrots (around 4 carrots)
• 1 to 1.5 tablespoon avocado or coconut oil
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/3 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 2 teaspoon corn starch (completely optional for extra crispiness, not used here)
• chopped cilantro for garnishing
• Grated parmesan for garnishing (Optional, skip for vegan version)
• 1/4 cup Greek yogurt
• 1/4 cup sour cream
• 1 teaspoon minced chives
• 1 teaspoon minced cilantro
• Salt and pepper to taste
• 1 teaspoon lemon juice
• 1/2 cup of Greek yogurt
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 2 teaspoon of sriracha sauce

Instructions

1. Start with cleaning, peeling, and cutting the carrots into 2 inches long and around 1/2 inch wide sticks.
2. Toss these in oil and the given seasonings until well combined. Note: You can add 1 to 2 tablespoons of corn starch too to get more crispiness but its not necessary.
3. Now Air fry these at 390F for around 12 to 14 mins while tossing once halfway through. Make sure to arrange carrots in the air fryer without touching each other for making perfect crispy carrot fries.
4. While the carrots are air frying, check out the dip ideas given below and make your preferred dip to serve the air-fried carrots with.
5. Once the carrots are air fried to your preferred crispiness, take them out and toss them with chopped cilantro and grated parmesan(optional, skip for vegan version) to serve immediately. At this point, if you feel like Carrot fries need more seasoning, feel free to add. Note: It is very important to serve these immediately to maintain the crispiness.

Recipes for dips for Airfryer carrots

1. Herbed Greek yogurt dip: Mix 1/4 cup greek yogurt, 1/4 cup sour cream, 1 tsp minced chives, 1 tsp minced cilantro, salt, and pepper to taste, and 1 tsp lemon juice in a bowl and serve.
2. Sriracha greek yogurt dip: Mix 1/2 cup of greek yogurt, 1 tsp lemon juice, salt, and pepper to taste, and 2 tsp of Sriracha sauce in a bowl and serve.

How to make Carrot fries in an Oven

1. Follow the same recipe and arrange the fries on a baking sheet without touching each other. Bake at 400F for 20 to 25 mins or until fries are done.

2. Apple Sweet Potato Bake

Apple Sweet Potato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

3. Golden Garlic Rice

Garlic Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This golden garlic rice is fluffy, tender, vibrant, and packed with aromatic garlic flavor—a delicious, versatile vegan side dish. Stovetop, Instant Pot, and Rice Cooker methods included!

Ingredients

• ¼ cup of neutral oil (your choice)
• 1 tablespoon of achiote powder
• 1 small head of garlic (peeled and minced)
• 2 cups of long-grain white rice
• 3 ½ cups of vegetable broth
• Salt (to taste)
• Zest of one large orange ((optional))

Instructions

1. In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened (but is not browning).
2. Add uncooked rice to the pot. Stir until rice is evenly coated with oil.
3. Add vegetable broth and orange zest (if using) to the pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth.
4. Remove the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.

4. Keto Stuffed Mushrooms

Keto Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 servings’]

These keto stuffed mushrooms are an extremely popular appetizer at any party that’s super easy to make and perfect for a quick snack. Soft and juicy mushrooms are stuffed with a garlicky and cheesy filling. Baked until perfection and topped with parmesan, these low carb stuffed mushrooms are always a crowd-pleaser.

Ingredients

• 20 large cremini mushrooms (or white mushrooms)
• 1/2 medium onion (chopped)
• 4 garlic cloves (minced)
• 2 oz cheddar cheese (shredded)
• 4 oz cream cheese
• 1 tsp Italian Seasoning (or thyme)
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and ground black pepper (to taste)
• fresh parsley or chives (to garnish)

Instructions

1. Preheat the oven to 375°F/ 190°C. Lightly grease a baking pan or line with parchment paper. Set aside.
2. Clean the mushrooms and remove the stems. Finely mince the stems.
3. Make the stuffing- Melt the butter into a skillet over medium heat. Add the chopped onion, mushrooms stems, and a pinch of salt. Cook, frequently stirring for about 4-5 minutes or until the onions are soft.
4. Add garlic and Italian seasoning. Cook for 2 more minutes until fragrant. Add the cream cheese and cheddar cheese and mix well.
5. Place the mushroom caps into the prepared baking pan. Brush each mushroom with olive oil and season with salt and pepper.
6. Fill the mushroom caps and top each with Parmesan cheese.
7. Bake the stuffed mushrooms for 15-20 minutes. Serve with chopped fresh herbs and a bit of fresh ground black pepper on top.

5. Roasted Root Vegetables

Roasted Root Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

Roasted root vegetables are a simple side dish, perfect to serve alongside a steak or roasted chicken!

Ingredients

• 3 pounds assorted root vegetables (chopped into 1 ½” pieces)
• 1 large red onion (chopped into 1 ½” pieces)
• 4 cloves garlic (minced)
• 3 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon dried rosemary
• black pepper (to taste)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
2. Combine all vegetables, onion, and garlic in a large bowl.
3. Add olive oil, kosher salt, rosemary, and black pepper.
4. Stir well until all vegetables are coated (I find that it’s easiest to use my hands to toss the vegetables).
5. Spread evenly over prepared baking sheet.
6. Bake for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
7. Vegetables are finished roasting once they are tender when pierced with a fork.

6. Parmesan Roasted Cauliflower

Air Fryer Cauliflower: Easy Side Dish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Crispy air fryer cauliflower tossed with Parmesan cheese makes an easy, flavorful side dish. Quick, hands-off, and perfect for weeknight dinners. Oven-roasted instructions included, too!

Ingredients

• 1 head cauliflower (washed, trimmed and cut into florets)
• ¼ cup olive oil (extra virgin)
• 1 head garlic (cloves cut in halves)
• ½-1 teaspoon chili flakes (or to taste, optional)
• 4-6 sprigs thyme (fresh)
• salt and pepper ( to taste)
• ½ cup pecorino romano cheese or Parmesan cheese (grated)
• 1 tablespoon lemon juice (freshly squeezed, optional)
• additional grated cheese and minced parsley for garnish (optional)

Instructions

1. If using the oven, preheat to 425℉ (220°C). Place rack in the lower third of the oven.If using an air fryer, preheat to 400° F (200°C).
2. Place cauliflower florets in a large bowl.
3. Add olive oil, garlic, chili flakes, thyme, salt, and pepper. Toss together thoroughly to evenly coat the cauliflower.
4. Spread the cauliflower on a sheet pan or air fryer basket large enough to space out evenly and accommodate in a single layer.
5. For Oven: Bake at 425℉ (220°C) for about 25-30 minutes. Turn them over after 15 minutes.For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
6. Taste for doneness.
7. When almost done, spread ½ cup of pecorino romano cheese or Parmesan cheese directly on the florets.
8. Bake or air-fry for a few more minutes.
9. Remove from the oven. If using, drizzle the tops with lemon juice.
10. Garnish with minced parsley, freshly grated cheese and serve immediately.

7. Air Fryer Roasted Bell Peppers

Air Fryer Roasted Bell Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT12M · Yield: [‘2’, ‘2 to 3 servings’]

Make these super quick and easy Air fryer roasted bell peppers for an awesome vegetable side dish or a snack. This makes an excellent gluten free and vegan side dish that is versatile enough to use in many recipes.  

Ingredients

• 3 Bell peppers (use any color, I used green, red, and orange)
• 2 teaspoon oil (coconut oil or avocado oil or any high smoke point oil)
• 1/4 teaspoon salt
• 1/4 teaspoon black or white pepper
• 1 heaped teaspoon taco seasoning

Instructions

1. Wash the bell peppers, dry them with a clean kitchen towel or a paper napkin. Now cut them in half, deseed them, and then cut them into either long or short strips or cubes, however, you prefer. Remember your air frying time will slightly vary based on the size you cut them.
2. Now take the chopped bell peppers into a bowl and toss them with oil, salt, pepper, and taco seasoning.
3. Load the seasoned bell peppers into your air fryer making sure not to crowd them. It is very important to leave space between pieces for the air frying feature to actually work.
4. Now air-fry them at 390F for 10 to 12 minutes. It took me two batches to air-fry 3 peppers. No need to shake the basket halfway through if you properly arranged them initially with enough space between the pieces. You can even go a little longer if you want the chargrilled effect. Voila !! Your perfectly done air fryer roasted peppers are ready to eat in no time. Check the post above for ideas on how to use them.

8. Pineapple Pico De Gallo Salsa with Avocado

Pineapple Pico de Gallo Salsa Recipe with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Add flavor to anything from fish tacos to chicken burritos with the simple pineapple Pico de Gallo salsa. This sweet and spicy salsa can be a perfect side for your grilled chicken, fish or shrimp.

Ingredients

• 1 pineapple
• 1 avocado
• 1 onion
• 1/2 red pepper
• 1/2 green pepper
• 1 jalapeno (or green chilli)
• 2 tablespoons lime juice
• 3/4 teaspoon pink salt or sea salt
• a handful of fresh cilantro

Instructions

1. Finely dice the pineapple, avocado, bell peppers and onion.
2. Remove the seeds and ribs from the jalapeno/ green chilli and finely chop. Add it to finely chopped cilantro, lime juice and salt in a small bowl. Mix well, toss with the rest of the ingredients and serve.

Serving in a pineapple boat/ bowl

1. If you are serving in the pineapple boat, cut the pineapple into half lengthwise and cut along the inner rim of the pineapple, leaving about 1/2 inch of flesh from the shell. Now cut the flesh inside into cubes carefully without cutting through the shell, then scoop out the cubes with a spoon.For serving in a pineapple bowl, cut off the top part of the pineapple. Cut out the flesh and proceed as above.
2. Refrigerate the shell and the salsa separately and assemble just before serving.

9. Lazy Slow Cooker Rice

Lazy Slow Cooker Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [‘6’, ‘6 Servings’]

Slow cooker rice is so easy to make it is practically foolproof. Just add some water and rice and let your crockpot take over. You will have fluffy, delicious, perfectly cooked rice with minimal effort.

Ingredients

• 2 cups uncooked long grain white rice**
• 4 cups water
• pinch salt
• non-stick spay of choice

Instructions

1. add rice to strainer. hold over sink and rinse with cool water until water runs clear
2. spray slow cooker (or liner if using) with non-stick agent of choice
3. add rice, water and salt to slow cooker
4. cover and cook on high 2-2½ hours
5. After about 1¾ hours, test rice to see if the grains are cooked all the way through. Continue to check every 5 minutes or so until rice reaches desired consistency.
6. once rice is fully cooked, remove from the slow cooker. If you leave this dish on warm, the rice will stick to the pot, and/or become mushy
7. rice can be used immediately or stored for future use,

10. Lemon Butter Rice

Lemon Butter Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘3’]

Lemon Butter Rice is bursting with tangy lemon and salty soy sauce flavor. This lemon rice recipe makes the best side dish and it’s only made with 4 easy ingredients. If you love sour lemons then you will love this rice.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups water
• 3 tablespoons butter (unsalted)
• 3 tablespoons lemon juice
• 3 tablespoons soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Measure out the rice and rinse it well. This can be done in a bowl with fresh water. Add water to the rice, swish around, and dump water. Do this 3-4 times until the water is mostly clear. Drain rice with a fine mesh strainer.
2. Measure out the water and bring it to a boil over medium high heat.
3. Add in rice and give it a stir. Put on the lid and drop the heat to low. Don’t lift the lid while the rice is cooking. Cook for about 12-15 minutes until all the water is absorbed.
4. Turn off the heat, move rice to a cool burner and let it set, covered, for about 10 minutes.
5. Fluff with a fork. Separate rice into three bowls. Top each bowl with 1 tablespoon of butter, mix it in, letting it melt. Next, add to each bowl 1 tablespoon lemon juice and 1 tablespoon soy sauce. Sprinkle with salt and freshly ground pepper.

11. Easy Honey Roasted Carrots

Honey Roasted Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Delicious honey oven-roasted carrots, cooked to perfection, starting to caramelize, seasoned with nutmeg, are what winter vegetables are all about. We make these delicious roasted carrots as part of our Sunday dinner, Thanksgiving dinner, and Christmas dinner, they’re a side dish that gets eaten in a flash, they are everyone’s favorite!

Ingredients

• 2 pounds carrots (halved length ways and then quartered)
• Kosher salt (to taste)
• coarse ground pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• ¼ teaspoon nutmeg

Instructions

1. Preheat your oven to 350°F/180°C
2. Bring a large pan of water to a boil and then add your fresh carrots, bring the water back up to a boil and cook for 5 minutes. Next, drain the semi-cooked carrots and leave them in a colander to dry for 3 minutes. Place your semi-cooked carrots on a large, prepared baking sheet or in a roasting tin and season with kosher salt and coarse ground black pepper
3. In a jug, mix the olive oil, honey, cider vinegar, and nutmeg. Now, brush your carrots with the oily mixture and place the baking sheet with the carrots in the oven, cook for 25 – 30 minutes. When the honey-roasted carrots are cooked, they will have turned a golden brown and be soft. Remove them from the oven and serve immediately. The perfect oven-roasted carrots – enjoy!

12. Cilantro Lime Taco Slaw

Taco Slaw (5-Minute Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 servings’]

Make cabbage slaw for tacos in just 5 minutes! My easy taco slaw with creamy cilantro lime dressing is the perfect Mexican topping or side.

Ingredients

• 3/4 cup Mayonnaise
• 1/4 cup Lime juice
• 1/2 tsp Cumin
• 1/2 tsp Garlic powder
• 1/4 tsp Sea salt
• 1/4 tsp Cayenne pepper
• 14 oz Shredded coleslaw mix
• 1/4 cup Green onions ((sliced))
• 1/2 cup Cilantro ((chopped))

Instructions

1. In a small bowl, whisk together the mayonnaise, lime juice, cumin, garlic powder, salt and cayenne.
2. Place the shredded coleslaw mix, green onions, and cilantro into a large bowl. Pour the dressing over evenly and toss to coat.
3. If you have time, refrigerate the cilantro lime slaw for an hour to let the flavors develop. Stir again before serving. Serve chilled.

13. Garlic Butter Mushrooms

Garlic Butter Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT9M · Total: PT14M · Yield: [‘4’, ‘4 servings’]

These Garlic Butter Mushrooms sauteed in a skillet with fresh garlic are perfect for an easy appetizer or side dish. Ready in just 15 minutes (or less), these sauteed mushrooms will become a staple as they pair incredibly with everything.

Ingredients

• 1 pound 500 g white or brown mushrooms
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 garlic cloves (minced)
• 1/2 medium onion (chopped (optional))
• 2 tbsp dry white wine
• 1 tsp dried thyme
• 2 tbsp fresh parsley (chopped)
• Salt and pepper to taste

Instructions

1. Clean mushrooms by gently wiping with a paper towel or using a mushroom brush.
2. Place a large skillet on medium heat. Melt the butter and add olive oil.
3. Once the butter is melted, sauté the onion until fragrant for about 3 minutes, stirring constantly.
4. Add the mushrooms and stir to coat with the melted butter. Cook for about 5 minutes until golden.
5. Add in the wine (if using) and cook for 2 minutes to evaporate.
6. Add garlic, chopped parsley, thyme, and cook for 1-2 minutes more, until fragrant.
7. Season with salt and pepper to your taste.

14. Whole Roasted Baby Potatoes

Whole Roasted Baby Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 people’]

These Whole Roasted Baby Potatoes with Polenta will become one of your favourite side dishes. They are quickly and easily made and go with almost every main dish. It takes just a few minutes to prepare them and get them in the oven, leaving you free to get on with the rest of your meal.

Ingredients

• 500 g (1.1 lb) baby potatoes – all roughly the same size so they cook evenly (See Note 1)
• 2 tbsp extra virgin olive oil (See Note 2)
• 1 tbsp fresh rosemary – finely chopped
• 1 tbsp polenta – finely ground
• sea salt flakes and freshly ground black pepper – to taste

Instructions

1. Preheat your oven to 200 degrees C (390 F).
2. Line a sheet pan with baking paper.
3. Wash and thoroughly dry the potatoes.Add the potatoes to a large bowl, along with the oil, rosemary and polenta. Season with salt and pepper. Toss well to combine and ensure the potatoes are coated evenly.
4. Turn the potatoes onto the sheet pan, ensuring they are evenly spaced.
5. Place the potatoes in the oven and roast for 25-40 minutes. (The cooking time will depend on the size of your potatoes.)After 15 minutes, turn the potatoes over and return to the oven until they are golden brown and evenly cooked.
6. Put the potatoes in a serving bowl and serve immediately.

15. Keto Roasted Asparagus

Keto Roasted Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 small servings’]

The best keto roasted asparagus recipe! It’s an easy, healthy side dish everyone will love. Plus, it is gluten-free and can easily be made whole30 and paleo-compliant – making everyone happy!*This only makes 3 to 4 small servings, however, it can easily be doubled or tripled.

Ingredients

• 1 Pound Asparagus
• 2 Tablespoons Olive Oil (or avocado oil)
• 4 Cloves Garlic (minced)
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Lemon Pepper
• 2 Tablespoons Butter (optional)
• 1/4 Cup Parmesan Cheese (optional (freshly grated or powdered))

Instructions

1. Preheat oven to 400 degrees and line a large baking sheet with foil (optional).
2. Trim the woody ends off of the asparagus and discard (see notes below).
3. Place the asparagus on the baking sheet. Drizzle with olive oil. Then sprinkle with sea salt, pepper, garlic, and lemon pepper. Toss to combine so everything is evenly coated with the oil and seasonings. Arrange in a single layer. *Note- If doubling or tripling the recipe, you may need to use 2 pans or cook in batches so they cook in a single layer.
4. Arrange small pats of butter on top of the asparagus, if using. Bake thin asparagus for 8 to 12 minutes and thick asparagus for 15 to 20 minutes, or just until the base of the asparagus is tender and easily pierced through with a fork. If desired, sprinkle with parmesan cheese the last 6 to 8 minutes of baking.
5. Serve immediately.
6. Roasted asparagus is best fresh, but leftovers can be stored in an airtight container in the fridge for around 3 days. It can be reheated in the microwave or on the stovetop. I do not recommend freezing.

16. Tabbouleh

Lebanese Tabbouleh Recipe (Tabouli Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Fresh, zesty and ready in 30 minutes, this Lebanese Tabbouleh works next to just about anything, from grilled meats to a full mezze spread.

Ingredients

• ½ cup fine bulgur
• 2 medium tomatoes ((finely diced))
• 1 small red onion ((finely diced))
• 3 cups flat leaf parsley ((finely chopped))
• 2 tbsp fresh mint leaves ((finely chopped))
• ½ pomegranate ((seeds))
• 1 ½ tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tbsp extra virgin olive oil
• 1 tsp salt

Instructions

1. Place the bulgur in a pan filled with cold water and bring to a boil on medium heat.
2. Lower the heat when it boils and gently simmer for 5 minutes or until they are cooked al dente.
3. Drain the bulgur and let it cool down while preparing the rest of the salad. When it’s cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
4. Wash and finely dice the tomatoes and place them in a large bowl.
5. Peel and finely dice the red onion and add to the tomatoes.
6. Wash the parsley leaves and let them totally dry before chopping. Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves.
7. Wash, dry, and chop the mint leaves and add to the bowl with tomatoes and onions along with the bulgur, parsley, pomegranate seeds, lemon juice, pomegranate molasses, olive oil, and salt.
8. Mix all together until nicely combined, taste, and adjust the amount of seasoning to your taste.

17. Keto Broccoli with Lemon and Garlic

Keto Broccoli with Lemon & Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [’12’]

My lemon garlic broccoli may not look like much but it is the BEST broccoli you will ever eat. I could eat pounds of this keto broccoli recipe!

Ingredients

• 3 lbs broccoli florets
• 1/2 cup olive oil (good quality)
• 1/4 cup lemon juice (fresh, not bottled)
• 1 tsp garlic powder
• 1 tsp salt

Instructions

1. Steam broccoli until tender.  Drain. 
2. Meanwhile combine olive oil, lemon juice, garlic powder, and salt in a small blender. Blend until creamy. 
3. Pour the lemon garlic dressing over the broccoli and toss gently. Season with additional salt as needed.

18. Cheesy Garlic Broccoli

Cheesy Garlic Broccoli (3-Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 plates’]

Cheesy garlic broccoli is a perfect side dish anyone can make with just 3 ingredient. It’s nutritious, full of deliciousness, extra yummy, gluten-free, high protein and vegetarian.

Ingredients

• 4 crowns broccoli
• 2 cups cheddar cheese (shredded)
• 5 garlic cloves (minced)
• a pinch of salt and black pepper

Instructions

1. Preheat the oven to 375F.
2. Chop up the broccoli into florets. Spread them on a baking dish.
3. In a separate bowl, mix cheddar cheese, minced garlic, salt, and black pepper.
4. Sprinkle the cheese all over the broccoli in the baking dish.
5. Bake for 25 minutes.

19. Crispy Air Fryer Brussels Sprouts

Crispy Air Fryer Brussels Sprouts (Keto, Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Deliciously crispy Brussels sprouts made easily in the air fryer!

Ingredients

• 2 cups Brussel sprouts
• 2 Tablespoons coconut oil
• 1/4 cup parmesan cheese (grated)
• 1/4 cup almonds (sliced and crushed)
• 2 Tablespoons everything bagel seasoning
• Sea salt (to taste)

Instructions

1. Add Brussel sprouts to a medium saucepan with 2 cups of water, cover and cook over medium heat for 8-10 minutes.
2. Drain Brussels sprouts and allow to cool, then slice each one in half.
3. Toss Brussel sprouts in a large mixing bowl with oil, parmesan cheese, crushed almonds, everything bagel seasoning, and salt.
4. If needed, use a wooden spoon to stir and make sure the Brussel sprouts are fully coated in seasoning.
5. Transfer the Brussels sprouts to the air fryer, and cook for 12 to 15 minutes at 375 or until golden for both sides.

20. Garlic Herb Roasted Vegetables

Garlic Herb Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 Servings’]

Infusing veggies with fresh garlic and dried herbs and roasting them in the oven will turn even the pickiest eater into a roasted vegetable fanatic! Make this easy healthy vegetable side dish for weeknight meals or for special occasions alike!

Ingredients

• 1 large red onion (sliced)
• 3 large carrots (chopped)
• 2 crowns broccoli (chopped into florets)
• 2 medium-sized yellow squash (chopped)
• 1 zucchini squash (chopped)
• 1 red bell pepper (cut into match sticks)
• 6 Tbsp avocado oil (divided)
• 1 Tbsp dried herbs of choice*
• ½ tsp garlic powder
• 1 tsp sea salt (to taste)
• 4 large cloves fresh garlic (finely minced)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.
3. Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.
4. Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid them stacking on top of each other).
5. Bake in the preheated oven for 20 minutes.
6. While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.
7. Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.
8. Serve with your choice of entree and enjoy!
9. Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.

21. Rice Cooker Coconut Rice with Black Beans

Rice Cooker Coconut Rice with Black Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups jasmine rice, rinsed
• 2 cups light coconut milk
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon coconut oil or neutral oil
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro (optional)
• 1 tablespoon lime juice (optional)

Instructions

1. 1. Add rinsed rice, coconut milk, water, salt, and oil to the rice cooker; stir to combine.
2. 2. Start the cooker and cook until the rice is tender and the liquid is absorbed.
3. 3. Fold in black beans and heat through for 1–2 minutes.
4. 4. Fluff the rice, then stir in cilantro and lime juice before serving.

22. Red Lentil Pasta Salad

Red Lentil Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

Red Lentil Pasta Salad is a lightened up version of the classic pasta salad with a Mediterranean twist. It’s made with red lentil pasta, which is high in protein and fiber, canned chickpeas, tomatoes, cucumbers, roasted red peppers, zucchini and olives.

Ingredients

• 8 oz red lentil penne (or rotini pasta )
• 2 medium zucchini (about 1 lb)
• 1 pint cherry tomatoes
• 12 oz jar of pickled roasted red peppers (drained)
• ⅔ cup pitted kalamata olives (halved (3 oz))
• 2 mini cucumbers
• 15 oz can of chickpeas (rinsed and drained)
• 2 oz thinly sliced red onions
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• salt and pepper (to taste)
• 1 recipe Creamy Greek Dressing (about ⅔ cup)
• chopped fresh basil or parsley (for garnish)

Instructions

1. Preheat the oven to 210 degrees Fahrenheit. Cut the zucchini lengthwise into long quarters and then slice into a ½ pieces. In a large bowl toss zucchini pieces in 1 tablespoon olive oil and dried oregano. Season with salt and pepper and arrange on a baking sheet in one layer. Bake for 20-25 minutes until soft and lightly browned on the edges. Take out of the oven and let cool while you are preparing the salad.
2. Slice red onions, place in a small bowl and cover with cold water. Let the onions soak for at least 15 minutes to get rid of the harsh onion flavor.
3. Cook the pasta according to instructions on the package. Drain on a colander, run cold water over it and set aside to cool and drain completely.
4. Make the dressing according to my Homemade Creamy Greek Dressing recipe.
5. Cut cherry tomatoes and pitted kalamata olives into halves, chop cucumbers into thick quarter slices and roughly chop pickled roasted red peppers.
6. Assemble the salad. Place the cooked, drained and cooled red lentil pasta in a large mixing bowl. Add rinsed and drained canned chickpeas, cherry tomatoes, cucumbers, soaked and drained red onion slices, kalamata olives, pickled red peppers and now cool roasted zucchini.
7. Pour 2/3 of the Greek dressing in and toss the salad together. If it looks like it could use more dressing, add more to your own preferences.
8. Garnish with freshly chopped basil or parsley and serve right away at room temperature or chill in the fridge and enjoy later.

23. Keto Cauliflower Risotto

Keto Cauliflower Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 2 cups chicken broth (low-sodium)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Heat olive oil in a large skillet; sauté onion until translucent, about 3–4 minutes.
2. 2. Add garlic; cook 30 seconds until fragrant.
3. 3. Add cauliflower rice; cook 5–7 minutes, until tender but still slightly al dente.
4. 4. Pour in chicken broth; simmer until mostly absorbed.
5. 5. Stir in heavy cream and Parmesan; cook until creamy and thickened.
6. 6. Stir in butter; season with salt and pepper; garnish with parsley.

24. Bulgur Wheat Salad

Bulgur Wheat Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

25. Mediterranean Roast Vegetables

Mediterranean Roast Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

Mediterranean roast vegetables is an amazing colorful side dish, and you can make it in just 20 minutes!

Ingredients

• 1 zucchini
• 3 peppers
• 10 cherry tomatoes
• 2 small red onions
• 2 tbsp olive oil
• 1/2 tsp parsley
• 1 tsp basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp dried oregano

Instructions

1. Preheat the oven to 425 °F / 220 °C / 210 °C fan oven.
2. Dice and chop all the vegetables into similar sized chunks. Add them to a bowl, along with the other ingredients.
3. Stir until every vegetable piece is well coated in the oil and herbs. Transfer them to a baking sheet, and bake them in the oven for about 10-15 minutes, or until all the vegetables have softened and warmed through.
4. Serve the veggies immediately while they are still warm for the best results.

26. Sprouted Brown Rice Pilaf

Sprouted Brown Rice Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

This recipe for sprouted brown rice pilaf is cooked in chicken stock and flavored with onions, garlic, and carrots. We chose cumin and cinnamon for the spices and some toasted whole almonds for a little crunch

Ingredients

• 2 tablespoons olive oil
• ½ onion (finely chopped )
• 1 large carrot (diced)
• 2 garlic cloves (finely chopped)
• Salt and pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 cup sprouted brown rice
• 1 ½ cups chicken broth
• ½ cup almonds (toasted and chopped; divided)
• 2 tablespoons fresh chopped parsley
• fresh parsley

Instructions

1. In a medium-size saucepan set over medium-high, heat the oil and add the onion, carrots and garlic. Season with the salt and pepper and cook until the onions are slightly soft, about 5-6 minutes. Stir in the cumin, cinnamon and rice. Cook, stirring frequently, for another 3-4 minutes until some of the grains appear a little translucent about 3-5 minutes.
2. Add the chicken broth, and bing to a boil. Reduce heat, cover the saucepan and simmer until the rice is tender and the liquid absorbed, about 30-35 minutes. Remove the saucepan from the heat and fluff with a fork. Place a clean kitchen towel over the saucepan and add the lid. The kitchen towel will absorb the steam and keep the rice fluffy. Allow to sit undisturbed for 10 minutes. Stir in half of the toasted almonds and the chopped parsley.
3. Transfer the rice to a serving dish, sprinkle with the remaining chopped almonds and garnish with parsley sprigs.

27. 5-Minute Lemon Pepper Asparagus

5-Minute Lemon Pepper Asparagus (oil-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT5M · Yield: [‘2’]

Literally 5 minutes from start to finish, this stovetop recipe for lemon pepper asparagus with no oil or butter is a quick and easy side dish. Pan seared with a splash of water, they are perfectly crisp tender.

Ingredients

• 1/4 cup water
• 1 pound asparagus (ends trimmed)
• 1/8 teaspoon sea salt
• 1/8 teaspoon lemon pepper seasoning

Instructions

1. Heat a wide skillet over medium high heat. We want a wide enough pan that the asparagus can cook in one layer, so they all cook evenly. Add 1/4 cup of water to the pan.
2. Add asparagus in one layer in the pan. Sprinkle on the salt and lemon pepper seasoning. Cook until asparagus is bright green, flipping, as necessary to cook it evenly.

28. 5-Minute Easy Rice and Beans

5-Minute Easy Rice and Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT3M · Total: PT5M · Yield: 4

This incredibly adaptable Easy Rice and Beans recipe relies on simple pantry staples and is ready in just 5 minutes (you can even prep it ahead)! Be sure to check out all the ideas in our post to help you quickly adapt the flavors to match whatever main course you’re making! • Ready in 30 Minutes or Less • Make Ahead •

Ingredients

• 2 (8.8-ounces each) shelf-stable pouches of Uncle Ben’s Chicken-Flavored Whole Grain Brown “Ready Rice”
• 1 (15-ounce) can black beans (preferably organic or reduced-sodium), rinsed and drained
• 1/4 cup minced Spanish onion
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• optional garnishes such as minced fresh parsley, cilantro, or chives (depending on what you’re serving this with – see suggestions in post)

Instructions

1. Combine all ingredients (except optional garnishes) in a medium bowl, stirring to thoroughly combine.
2. Microwave for approximately 3 minutes (the exact power and wattage of microwave ovens varies), until hot.
3. Serve with optional garnishes as desired.

29. Lemon Brown Rice

Lemon Brown Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Lemon brown rice with dill, pistachios, garlic, and feta. Make this recipe as a wholesome side dish for seafood, chicken, or anything else!

Ingredients

• 2 cups cooked brown rice ((I used basmati rice))
• 1/4 cup roasted salted pistachios, lightly chopped
• 1/4 cup crumbled feta
• 1 tsp. chopped fresh parsley ((optional))
• 1/4 cup chopped green onion
• 1 tsp. chopped fresh dill
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. minced garlic

Instructions

1. Add all dressing ingredients together into a small well sealing container (mason jars work well) and shake vigorously to emulsify. Set dressing aside and let sit
2. Stir rice, pistachios, and feta together in a medium bowl.
3. Shake dressing one more time and then pour over rice mixture and toss with a spoon. Serve right away.

30. Cilantro Lime Caulirice

Cilantro Lime Caulirice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 1/4 cup chopped fresh cilantro
• Zest and juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons finely chopped green onions

Instructions

1. 1. Heat olive oil in a skillet over medium heat; add cauliflower rice.
2. 2. Cook 5–6 minutes, stirring occasionally, until heated through.
3. 3. Remove from heat; stir in cilantro, lime zest, and lime juice; season with salt and pepper.
4. 4. Serve warm as a bright side.

31. Easy Mixed Vegetable Rice

Easy Mixed Vegetable Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 3 cups water
• 1 cup mixed frozen vegetables (peas, carrots, corn)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Pepper to taste

Instructions

1. 1. In a saucepan, bring water to a boil; add rice, reduce heat, and simmer until tender (about 15–18 minutes).
2. 2. In a skillet, heat olive oil; sauté garlic 30 seconds; add frozen vegetables; cook 3–5 minutes until warmed through.
3. 3. Stir cooked vegetables into the cooked rice; add soy sauce; season with salt and pepper.
4. 4. Fluff and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.