Our favorite lunbox ideas, and a recipe!

In the PaolaGang we share lots of ideas for easy meals to eat at home, or on the go! Here are a few simple - but never boring - lunchbox combinations and a recipe from community member Marissa C.

– Roast chicken thighs, spinach, arugula, avocado, loads of chopped parsley, cucumber, olive oil, salt, and a few chopped olives.

– Salmon, steamed and sautéed asparagus, roasted radicchio with olive oil, salt, garlic powder, and dried herbs.

– Salmon, turmeric roasted carrots, and romanesco cauliflower with olive oil, salt, garlic powder, and thyme.

– Cod fish, roasted parsnips in ghee, sautéed broccoli rabe with olive oil, salt, cracked pepper, and garlic powder.

CITRUS SALMON WITH FENNEL AND SWEET POTATO  

  • 1 orange or grapefruit 

  • 1 lb. wild salmon

  • Salt, to taste

  • Extra virgin olive oil

  • 2 fennel bulbs, sliced with fronds reserved 

  • 1 sweet potato, sliced

  • 1 lemon

Directions: 

  • Preheat oven to 425° F. Slice citrus into 1⁄4” slices and lay flat on a sheet tray. Season citrus with salt and drizzle with olive oil.

  • Lay fish over citrus and season again. Scatter fennel and potato around fish and season vegetables. Roast for 10-12 minutes or until fish is completely opaque and cooked through.

  • Remove fish from the oven and for good measure drizzle with more olive oil and a squeeze with lemon. Garnish with fennel fronds. 

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