4 heart-healthy meal ideas: tips from Stanford Health Care

Pat the salmon dry to help it grab seasoning.

Season the salmon with pepper.

Mix olive oil and lemon juice, then add to the salmon in a pan.

Peel and dice a sweet potato into 1-inch cubes.

Season the sweet potato with paprika, black pepper, and olive oil, then mix well.

Lay the seasoned sweet potatoes out on a sheet tray and place them in a 450°F oven.

Cut broccoli into 1.5-inch pieces for even cooking.

Season broccoli with garlic, pepper, and olive oil, then place cut surfaces down on a sheet tray.

Cut cauliflower similarly to broccoli and season with garlic, pepper, and oil.

Place the broccoli and cauliflower in the same 450°F oven for about 7 to 8 minutes.

Prepare a honey mustard vinaigrette in a sealable bottle by mixing Dijon mustard, honey, apple cider vinegar, olive oil, and pepper; shake until emulsified.

Use the honey mustard vinaigrette to glaze the salmon before serving.

Whisk two eggs with a little pepper to incorporate air for fluffiness.

Chop charred broccoli, cauliflower, and sweet potatoes into bite-sized pieces for the frittata.

Sauté garlic in a pan until hot, then turn off the heat and add the garlic to the egg mixture.

Pour the egg mixture into a hot pan and bake in a 400°F oven for about 15 minutes.

For croquettes, crack an egg and prepare to use half of it.

Mash some sweet potato to use as a binding agent for the croquettes.

Chop vegetables and herbs, adding them to the mixture along with pepper and half of the egg.

Add salmon to the mixture last to keep some flakes intact.

Dietary

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