This Thanksgiving, keep the holiday warmth and flavor with healthier recipes, packed with fresh ingredients and plenty of flavor. It's perfect for gathering around the table, sharing good food, and enjoying the season without feeling weighed down.
Honey Mustard Salmon
Serves 4
Ingredients
- 4 wild-caught salmon fillets
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp whole grain mustard
- 2 garlic cloves (minced)
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped parsley or other herb (optional for garnish)
Directions
- Preheat oven to 410°F (210°C). Line a baking sheet with parchment.
- Whisk together Dijon, honey, whole grain mustard, garlic, olive oil, and a pinch of salt and pepper until smooth.
- Pat salmon dry, season lightly with remaining salt and pepper, and brush generously with the glaze.
- Roast 8–12 minutes, depending on the thickness of the fillets, until it flakes easily and reaches 125–130°F internal for medium (145°F for well-done). Thinner fillets can be closer to 8 minutes; thicker cuts may need the full 12.
- Plate and garnish with parsley.
Caramelized Sweet Potatoes
Serves 4
Ingredients
- 5 small-medium sweet potatoes (scrubbed well)
- 6 tbsp olive oil
- 6 fresh thyme sprigs
- ¾ tsp coarse salt
Directions
- Preheat oven to 410°F (210°C). Line a baking sheet with parchment.
- Trim the ends off the sweet potatoes and halve each lengthwise.
- Pour the olive oil onto the baking sheet and scatter the salt and thyme over it.
- Place the potato halves cut-side down onto the oiled, herbed baking sheet, pressing and wiggling each piece so the cut surface is fully coated (uncovered spots will burn). Drizzle a little extra oil over the skin side.
- Roast 35–50 minutes, until completely soft inside and deeply golden-brown (caramelized) at the cut edges. Start checking at 30 minutes.
- Let cool a few minutes off the tray—they'll reabsorb the pooled oil—then serve.
Sautéed Green Beans with Garlic, Lemon & Toasted Almonds
Serves 4–6, as a side
Ingredients
- 1 lb (500g) fresh or frozen green beans
- 3 tbsp olive oil (can mix with salted butter for flavor)
- 2–3 garlic cloves (minced or grated)
- Salt (about ½ tsp, to taste)
- Black pepper (about ¼ tsp, to taste)
- Juice of ½ lemon (or more, to taste)
- ½ cup water
- Handful of sliced almonds (toasted)
- Optional: chili flakes
Directions
- Trim the stem end off the beans if using fresh beans.
- Heat the olive oil in a wide skillet over medium-high heat. Add the beans and garlic and sauté together for about 1 minute, until the garlic is fragrant.
- Add the water, cover the skillet, and bring to a boil.
- Cook covered for 2–4 minutes, until the beans are slightly softened, a deep green color, and still crisp.
- Uncover. If there's still water in the pan, push the beans to one side and cook over high heat until most of it evaporates.
- Add the lemon juice generously, along with salt and black pepper to taste; cook for another 20 seconds, and stir.
- Transfer to a serving plate and top with toasted sliced almonds (and chili, if using). Best served immediately.
Dr. Ari Katz is a physician at Banner Peak Health in Walnut Creek.