Ingredients:

• 2 garlic cloves, minced
• 2 cups broccoli florets, cubed zucchini, or a combination of both
• 8-10 Brussel sprouts, trimmed and halved
• 1 small tomato, diced
• ¼ teaspoon of salt
• ⅛ teaspoon red pepper flakes (or to taste)
• Cooking spray

Directions:

• Add cooking spray to a heated skillet over medium heat. Add garlic and cook until fragrant, for about a minute or so. Add the broccoli/zucchini, Brussel sprouts and tomato to the skillet. Season with salt and red pepper flakes.
• Stir the mixture and cover the skillet for about 5 minutes to brown the Brussel sprouts on one side. Uncover, stir the mixture, and then cover the skillet for another 5 minutes or so, until the Brussel sprouts are brown on the sides.

Ingredients:

• 1 salmon steak (4 ounces is a serving)
• lemon juice
• vinegar
• ¼ teaspoon of Old Bay Less Sodium Seasoning
• olive oil

Directions:

• Baste salmon steak with a mixture of lemon juice and vinegar. Use a 1:1 ratio.
• Season both sides of the salmon steak with the Old Bay Less Sodium Seasoning. Cover and put in refrigerator to marinate for an hour.
• Lightly coat the salmon with olive oil and grill the salmon steak for about 4 minutes on each side.

Ingredients:

• 1.5 pounds baby red potatoes, quartered
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• Salt and ground pepper

Directions:

• Preheat oven to 425 degrees. Toss the potatoes with the olive oil and rosemary. Spread the potatoes in a single layer on a baking sheet.
• Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Recipe excerpted from: Martha Stewart