This Keto-friendly dish, Pan-Fried Salmon with Green Sauce, tastes great and is easy to make. The fresh, herb-filled green sauce goes great with the salmon's crispy outside, making for a tasty and filling meal.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. Salt and pepper to taste. 2 cups fresh spinach leaves. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes optional.

Instructions: Use salt and pepper to season the salmon fillets with. Put olive oil in a pan and heat it over medium-low heat. Salmon fillets should be fried in a pan for four to five minutes on each side, or until they are cooked all the way through and are crispy. Blend or process garlic, spinach, basil, parsley, mayonnaise, lemon juice, and red pepper flakes in a food processor or blender. Mix until it's smooth. Put green sauce on top of pan-fried salmon.

Prep Time: 10 minutes

Cook Time: 10 minutes

Getty/Karl Tapales Thyme is a highly versatile herb that can be used in savory dishes, baking, oils, and marinades in the kitchen, or for its health and medicinal benefits as a tea, massage oil, or soap. Harvesting thyme is a crucial way to keep plants bushy and stop them from becoming woody, but there are right and wrong ways to do it. Thyme is at its most flavorful in early summer, but you are…

While the salmon is slowly roasting, fresh herbs like thyme, rosemary, and parsley add their flavor to the dish. Making salmon this way is easy and looks great at the same time. The fish is tender and juicy, and each bite is full of herbaceous goodness.

Ingredients: 1 lb salmon fillet. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Before you start, heat your oven to 275F 135C. Put the salmon fillet on a baking sheet that has parchment paper on it. Cut up the garlic, thyme, rosemary, and parsley, and put them in a small bowl. Whisk in the olive oil. Spread the herb mix out on top of the salmon fillet. Add salt and pepper to the salmon. Before you put the salmon in the oven, heat it up. Roast it for 25 to 30 minutes, or until it flakes easily with a fork. Just take it out of the oven and let it cool for a while. With lemon wedges, serve the salmon that has been slowly cooked. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

This Slow Cooker Mediterranean Chicken is bursting with flavor from tomatoes, olives, and aromatic herbs. It's a simple yet satisfying dish that brings the taste of the Mediterranean to your dinner table.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cherry tomatoes, halved. 1 cup pitted Kalamata olives. 1/2 cup sun-dried tomatoes, chopped. 4 cloves garlic, minced. 1 onion, thinly sliced. 1/4 cup fresh basil, chopped. 1/4 cup fresh parsley, chopped. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 cup chicken broth. Salt and pepper to taste.

Instructions: Place chicken breasts in the bottom of the slow cooker. Top with cherry tomatoes, olives, sun-dried tomatoes, garlic, onion, basil, parsley, oregano, and thyme. Pour chicken broth over the top. Season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Serve hot, garnished with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the creamy richness of this garlic herb spread. Made with wholesome cashews and aromatic herbs, it's perfect for spreading on your favorite snacks or incorporating into your recipes. Plus, it's vegan!

Ingredients: 1 cup raw cashews, soaked for 4-6 hours. 3 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1 teaspoon dried oregano. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Water, as needed.

Instructions: The cashews should be drained and rinsed. Cashews, garlic, nutritional yeast, lemon juice, parsley, chives, oregano, sea salt, and black pepper should all be put into a food processor. Blend until smooth, adding water little by little until you get the consistency you want. Check the seasonings and make changes if needed. Put the spread in a container and put it in the fridge for at least 30 minutes before you serve it. Spread it on crackers, toast, or sandwiches.