2 lobster tails, room temperature ½ tsp. paprika, divided 1 tbsp. extra virgin olive oil, divided salt & pepper to taste lemon wedges for garnish Prepare a baking sheet with parchment paper. Turn the oven onto a low broil. With a kitchen scissors, cut the shell by cutting down the middle of the lobster tail while lifting the shell away from the flesh. Cut until the shell, exposing the flesh. Discard the shell. Place lobster tails on prepared baking sheet. Drizzle the extra vi

4 medium zucchinis, spiralized I lb Shrimp, peeled and deveined 1 tbsp. extra virgin olive oil 1 15 oz. can diced tomatoes, no salt added and drained 2 tbsp. minced garlic 1 tbsp. Italian seasoning ½ tsp. crushed red pepper 1 tsp. dried basil sea salt to taste Bring a large saucepan to medium heat. Add extra virgin olive oil and minced garlic. While the garlic begins to cook, place the shrimp between paper towels and pat dry. Set aside on a plate. Once the garlic is fragrant,

2 halibut filets 1 bunch asparagus ¼ cup avocado oil ½ cup Parmesan cheese, grated ½ tbsp. garlic powder 1 tsp. basil, chopped 1 tsp. parsley, chopped salt and pepper to taste Preheat oven to 375 F and prepare a sheet pan with parchment paper. Clean the asparagus, slice the ends and dry well. Place the asparagus on the sheet pan then nestle the halibut fillets in between. Brush the halibut and asparagus with the oil, sprinkle with salt and pepper, the garlic powder and cheese

Ingredients 2 cups Diced Sweet Potatoes, about ½ inch cubes 1 TBSP Sesame Oil, divided Salt, to taste Pepper, to taste 4 Salmon Fillets 4 cups Broccoli Florets ½ cup Thinly Sliced Red Onion Teriyaki Sauce 1 cup Coconut Aminos or Soy Sauce* 2 TBSP Rice Vinegar 2 tsp Sesame Oil 3 Garlic Cloves, minced 2 tsp Freshly Grated Ginger Pinch of Chili Flakes 4 tsp Tapioca Flour or 2 TBSP Cornstarch 2 TBSP Water 2 tsp Sesame Seeds (optional for garnish) *Add 1/2 cup brown sugar or paleo

FOR THE GREMOLATA: 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon minced garlic, (about 1 large clove) 1 teaspoon freshly grated lemon zest Freshly ground black pepper to taste FOR THE WHITE BEANS: 1 tablespoon olive oil 1/3 cup finely chopped onion 1/2 teaspoon salt and pepper 3 cloves garlic,, minced 2 14 ounce cans rinsed and drained white cannelini beans 1 tablespoon finely chopped fresh rosemary 1 cup chicken stock 2 tablespoons fresh lemon juice 3/4 pou

Shrimp, peeled & deveined 2 ounces prosciutto 2 tbsp. ghee or grass-fed butter, melted 1 tbsp. lemon juice 1 tsp. parsley 1 tsp pepper How to Make It Preheat the oven to 350 F. Prepare a baking sheet with parchment paper. Pat the shrimp dry with a paper towel then place on the lined baking sheet. Slice the prosciutto into long strips that are about 1-inch wide. Wrap each strip around the shrimp then place back on the baking sheet. Place the lemon juice and melted ghee or butt

Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches. Mix ½ c. pesto, 3 tbsp lemon juice, 1 med carrot finely chopped (1/2 c.) and 1 med leek chopped . Place fish in dish. Spread vegetable mixture over fish. Cover and bake about 30 minutes or until fish flakes easily with fork.