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Grilled Lemon Salmon

One 4-ounce serving of wild salmon provides a full day's requirement of vitamin D and is a good source of omenga-3 fatty acids
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 248 kcal


  • 1 1/2 lb salmon fillets
  • 1/8 tsp lemon pepper
  • 1 tbsp minced fresh rosemary or thyme
  • 1/3 cup coconut aminos
  • 1/3 cup filtered water
  • 1/2 cup extra-light olive oil, plus ore for oiling grill


  • Cut the salmon fillet into 4 equal portions. Sprinkle fillets with lemon pepper and rosemary.
  • Mix together coconut aminos, lemon juice, water and olive oil.
  • Place fish in a large resealable plastic bag with marinade mixture, seal and turn to coat. Refrigerate for 2 hours, turning several times.
  • Lightly oil a grill or large skillet. Place salmon on cooking surface and discard marinade. Cook salmon for about 6 - 8 minutes per side, or until the fish flakes easily. Serve.

Mediterranean Salad

Main Dish
Course Main Course
Cuisine Mediterranean
Servings 4


  • 10 Ounces Chopped Romaine Lettuce
  • 8 Ounces Fresh Green Beans Cooked and drained
  • 5.5 Ounces Solid White Tuna Flaked
  • 8 Ounces Cherry Tomatoes Halved
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 Tbs. Cider Vinegar or White Vinegar
  • 1 1/2 Tsp. Dijon mustard
  • 1/2 Tsp. Black Pepper
  • 1/4 Tsp. Salt


  • Place lettuce, green beans, tuna and tomatoes in large bowl
  • To make dressing, whisk oil, vinegar, mustard, pepper and salt in small bowl until blended.
  • Pour dressing over salad
  • Toss well and serve immediately