Thanksgiving may look different this year but that does not mean the holiday loses its charm. Making some adjustments to make your Thanksgiving socially distant and safe can still be special, even if you are sharing a meal with Grandma over Zoom. This year the boys and I will be looking forward to a small meal, made special with our favorite Diablo Verde Brussel Sprouts, and instead of a huge turkey, we will be preparing Diablo Paprika Salmon with Spinach. We love both of these dishes and as I still work off the Covid weight gain from months spent in an intimate relationship with Netflix, both of these delicious dishes provide some healthy alternatives to the traditional heavy meal that is so legendary at this time of year. Thanksgiving is a time to be thankful, and a simple, elegant meal with our family favorite, Diablo Verde, inspires thankfulness in our home!
Diablo Paprika Salmon with Spinach
- 1/4 cup lime juice
- 3 tablespoons olive oil for salmon +
- 2 tablespoons for spinach
- 4 salmon fillets, 4-6 ounces each 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons smoked paprika
- Salt and pepper
- 1 pound fresh spinach or 2 - 9 ounce bags of spinach
- 2 cloves garlic, chopped
- 1/2 cup Diablo Verde Creamy Cilantro Sauce
Place lime juice, 3 tablespoons of olive oil, and salmon in a resealable freezer bag and seal. Coat the salmon with the marinade. Refrigerate 30 minutes.
Preheat oven to 400° F.
Mix smoked paprika and garlic powder. Remove the salmon from marinade and place salmon skin side down in baking dish coated with cooking spray. Season the salmon with salt and pepper. Evenly coat the top of salmon with the paprika and garlic powder mixture. Roast the salmon for 12 to 15 minutes or until the salmon is cooked through and easily flakes.
While the salmon is cooking, rinse the spinach thoroughly in cold water and dry. Heat the remaining 2 tablespoons of oil in a large skillet on medium heat. Sauté the garlic for 30-60 seconds. Add the spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper.
Serve salmon over a bed of spinach and top each fillet with 2 tablespoons Diablo Verde. Enjoy!
Diablo Bacon Brussels Sprouts
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- 12 ounces Brussels sprouts, trimmed and halved
- 1/4 cup chia seeds (optional)
- 3 strips cooked bacon, chopped
- 3/4 cup Diablo Verde Creamy Cilantro Sauce
- Salt and pepper
Heat oil and butter in a large skillet over medium-high heat. Add the onion and cook until the onions begin to soften. Reduce heat to medium. Add garlic and continue cooking for 30-60 seconds.
Add Brussels sprouts and chia seeds (optional). Cook until Brussels sprouts soften, stirring occasionally.
Lower heat to low. Add bacon and Diablo Verde. Stir to combine. Season with salt and pepper. Enjoy!