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30 Minutes or Less

5-Ingredient Baked Honey Teriyaki Salmon Recipe

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Close up image of a honey teriyaki salmon fillet on a plate with rice and sliced green onion.

My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

What You’ll Need to Make Honey Teriyaki Salmon

Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

  • salmon fillets in a baking dish with salt on top
  • salmon fillets in a baking dish with honey teriyaki sauce
  • cooked honey teriyaki salmon in a baking dish

Tips and Tricks

  • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
  • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
  • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
Honey teriyaki salmon flaked apart on a plate.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

5-Ingredient Baked Honey Teriyaki Salmon Recipe
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5-Ingredient Baked Honey Teriyaki Salmon Recipe

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!

Ingredients

  • 4 6-8 ounce salmon fillets

  • salt, to taste

  • 1/4 cup tamari

  • 3 tablespoons honey

  • 2 garlic cloves, grated

  • 1-inch piece fresh ginger, peeled and grated

  • For serving:

  • 2 cups cooked rice

  • 1 crown broccoli, steamed

  • sliced green onion

  • sesame seeds

Directions

  • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
    • honey teriyaki salmon step 1
  • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
    • honey teriyaki salmon step 2
  • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
    • honey teriyaki salmon step 3
  • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
  • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
    • honey teriyaki salmon step 5
  • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.

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Dairy-Free

Creamy Butternut Squash Pasta (vegan!)

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Placing down a bowl of vegan creamy butternut squash pasta.

Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

fork lifting butternut squash pasta out of a bowl.

What You’ll Need to Make Butternut Squash Pasta

Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

close-up image of butternut squash pasta in a bowl.

Tips and Tricks

  • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
  • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
  • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.
Easy and Creamy Butternut Squash Pasta
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Easy and Creamy Butternut Squash Pasta

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

Ingredients

  • 2-3 cups cubed butternut squash, skin left on or peeled off

  • 1 whole head garlic, peeled

  • 2 shallots, peeled and cut in half

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 1 pound pasta

  • 1 cup vegetable broth, or water

  • 1/2 cup raw cashews, unsalted

  • 2-3 fresh sage leaves

Directions

  • Preheat oven to 400° Fahrenheit.
  • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
  • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
  • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
  • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
  • Serve immediately with additional fresh herbs.

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Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

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30 Minutes or Less

Garlic and Herb Olive Oil Dip

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bread being dipped into garlic and herb olive oil dip.

A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

overhead image of garlic and herb olive oil dip on a plate.

What You’ll Need to Make Garlic and Herb Olive Oil Dip

Garlic – Duh! Add plenty of fresh minced garlic to your dip. Heck, you can even add more than 3 cloves if you want. More garlic = more better …or at least I think so!

Dried Oregano – Dried oregano is a pantry staple in my opinion. It freshens up any dish, but is dried so you don’t have to worry about it ever going bad. I used 2 teaspoons in this garlic and herb olive oil dip recipe, but feel free to use as much or as little as you’d like. OR, replace the dried oregano with your favorite dried herb or herb blend.

Garlic Powder – Because there can truly never be too much garlic! A touch of garlic powder works to amp up that incredible fresh garlic flavor.

Olive Oil – For an especially delicious olive oil dip, use good quality olive oil like this! I’m a firm believer that high-quality olive oil tastes better. And since we’re not cooking or heating the olive oil in this recipe, you’ll actually be able to taste it. So, skip the cheap stuff for this particular recipe.

Parsley – Fresh chopped parsley is the cherry-on-top of this dip! While optional, I highly recommend you add some. It adds tons of fresh and delicious flavor.

garlic and herb olive oil dip on a plate with bread on the side.

Tips and Tricks

  • Have fun with this recipe! You can jazz up this garlic and herb olive oil dip however you’d like. Replace the dried oregano with dried Italian seasoning, use as much or as little garlic as you’d like, or throw in some fresh grated parmesan cheese for even more flavor!
  • Serve this dip with any kind of bread. I enjoyed mine with classic french bread – but focaccia, or even sourdough would make for a great pairing. Or, if you’re up for a little fun, drizzle this oil on a sandwich!
  • Prep it ahead of time! Making this olive oil dip for your next party? You can prep it up to one week in advance. Then, simply store in an airtight container at room temperature until ready to serve. Doing this actually amps up the flavor, since the garlic and herbs have more time to marinate in the olive oil!

This Garlic and Herb Olive Oil Dip is….

Garlic and Herb Olive Oil Dip
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Garlic and Herb Olive Oil Dip

5 from 1 vote
Recipe by Samantha Course: AppetizersDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

Ingredients

  • 3 large garlic cloves, minced

  • 2 teaspoons dried oregano

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • pinch of red pepper flakes

  • 1/2 cup good quality olive oil

  • bread, for dipping

  • fresh chopped parsley, optional

Directions

  • Add garlic, dried oregano, garlic powder, salt, and red pepper flakes to a medium shallow bowl or plate with high sides.
  • Pour in the olive oil, then stir to combine. Top with an optional sprinkle of fresh chopped parsley, and serve with bread for dipping!

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30 Minutes or Less

Mediterranean Quinoa Salad

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close-up overhead image of mediterranean quinoa salad in a bowl.

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

close-up image of mediterranean quinoa salad in a bowl.

What You’ll Need to Make Mediterranean Quinoa Salad

Quinoa – Start with 2 cups of cooked red or white quinoa (I used white quinoa) for this recipe. To cook quinoa, simply rinse 1 cup of dry quinoa, then add to a small saucepan with 2 cups of water and a pinch of salt. Bring the quinoa to a boil, then reduce to a simmer and cover with a lid. Simmer quinoa for about 15 minutes, or until all liquid has been absorbed. Once cooked, let cool to room temperature before adding to this salad!

Chickpeas – A can of chickpeas adds some extra protein to this grain salad. However, if you don’t like chickpeas, you can leave them out. Or, feel free to swap out the chickpeas with your favorite white bean – canneloni beans or navy beans would also taste great!

Kalamata Olives – This classic mediterranean ingredient adds tons of delicious flavor to this quinoa salad! Either buy pitted kalamata olives, or slice and pit them yourself for this recipe.

Feta – Another staple ingredient in many mediterranean recipes! Feta cheese is deliciously creamy and salty, and takes this salad recipe to the next level. Though if feta’s not your thing, you can leave it out or replace if with your favorite soft white cheese.

mediterranean quinoa salad ingredients separated in a bowl.

Tips and Tricks

  • This salad is great for meal prep! You can fully prep and store this salad in the fridge for up to 4 days. The flavors will only intensify as it sits.
  • Feel free to change up this salad however you’d like! Not a fan of one of the ingredients? Either leave it out or replace it with whatever you prefer. This mediterranean quinoa salad is super easy to customize and make your own.
  • Love this recipe? Try this very similar Jennifer Aniston salad next!
mediterranean quinoa salad in a bowl with a glass of water on the side.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Surprise! This mediterranean quinoa salad is already gluten-free! Quinoa is a naturally gluten-free grain.

Make it Vegan/Dairy-Free: Simply leave out the feta, or swap it out for your favorite non-dairy feta – I love this Violife Vegan Feta.

Mediterranean Quinoa Salad
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Mediterranean Quinoa Salad

5 from 1 vote
Recipe by Samantha Course: MainCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

0

minutes
Total time

15

minutes

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

Ingredients

  • 2 cups cooked quinoa

  • 1 (15.5 ounce) can chickpeas, drained and rinsed

  • 1/2 English cucumber, chopped

  • 1 bell pepper, chopped

  • 1/2 red onion, chopped

  • 1/2 cup kalamata olives, pitted and sliced in half

  • 1/2 cup sun-dried tomatoes, finely chopped

  • 1/2 cup fresh basil, finely chopped

  • 1/3 cup crumbled feta

  • For the lemon dressing:

  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • Add the quinoa, chickpeas, cucumber, bell pepper, red onion, kalamata olive, sun-dried tomatoes, basil, and feta to a large bowl.
    • mediterranean quinoa salad step 1
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
    • mediterranean quinoa salad step 2
  • Pour the dressing over the salad and toss to combine. Enjoy immediately or store in an airtight container in the fridge for up to 4 days.

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30 Minutes or Less

Healthy Summer Fruit Crisp

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Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

What You’ll Need to Make Summer Fruit Crisp

Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

Tips and Tricks

  • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
  • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
  • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

Healthy Summer Fruit Crisp
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Healthy Summer Fruit Crisp

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

Ingredients

  • For the filling:

  • 2 cups blueberries

  • 2 cups sliced strawberries, or raspberries

  • 2-3 peaches, pitted and sliced

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • For the crisp:

  • 1 1/2 cups rolled oats

  • 1/2 cup almond flour

  • pinch of salt

  • 1/4 cup butter or coconut oil, solid

  • 1/4 cup maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
  • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
  • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

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