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Keep your New Year’s resolutions with these healthy dinner recipes

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Ray's Grilled Salmon with Heirloom Tomato and Goat Cheese Salad. (styling by Wendell Brock ) (Photography by Renee Brock/Special)

Ray’s Grilled Salmon with Heirloom Tomato and Goat Cheese Salad.
(styling by Wendell Brock ) (Photography by Renee Brock/Special)

If you’ve stayed good through lunch and breakfast, but now that fast food drive-thru is calling your name, never fear — we pulled three recipes from the AJC archives to help you stay on track through dinner.

Check out healthy breakfast and lunch recipes here, and read about how to stay on track with your resolutions here.

Ray’s Grilled Salmon with Heirloom Tomato and Goat Cheese Salad

Vegetable or canola oil for brushing grill racks

4 (6-ounce) fillets salmon (block cut)

Sea salt

Freshly ground black pepper

Extra-virgin olive oil

4 ounces arugula or watercress

4 large, ripe heirloom tomatoes (cut into 1-inch pieces)

8 tablespoons fresh goat cheese

4 large basil leaves, washed, plus more for optional garnish

Heat grill to high, and brush racks lightly with vegetable or canola oil. Pat salmon dry and season generously with sea salt, black pepper and a drizzle of olive oil. Place salmon skin side down on hot grill, cover, and cook until medium-rare (about 6-8 minutes, or until the internal temperature is about 120 degrees at the center).

You may test fish for doneness by inserting a thin knife gently between the flakes and taking a peek.

Place greens in a large bowl. Top with tomatoes and goat cheese. Tear basil into pieces and drop into bowl. Drizzle with olive oil. Sprinkle with sea salt and black pepper.

Toss very gently so as not to break up the cheese. Taste and adjust for seasonings.

Place a mound of tomato salad in the center of serving plate. Place a piece of grilled salmon on top. Garnish with basil leaves if desired. Serve.

Serves: 4

— Adapted from a recipe provided by chef Mike Fuller.

Per serving: 381 calories (percent of calories from fat, 51), 40 grams protein, 7 grams carbohydrates, 2 grams fiber, 22 grams fat (6 grams saturated), 103 milligrams cholesterol, 179 milligrams sodium.

Go to myAJC.com/living to read dining trend predictions for 2016 from Atlanta’s top chefs.

Pasta With Grilled Salmon and Vegetables

Makes 6 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

1 pound salmon fillet, cut into 6 pieces

3 tablespoons olive oil, divided

Salt and ground black pepper to taste

1 pound whole wheat fresh pappardelle or other pasta noodles

4 cloves garlic, chopped

1/2 pound thin asparagus, cut in half, blanched and drained

3 small bell peppers, yellow, red and green, sliced

1/4 cup chopped parsley

Heat a grill or broiler and brush the salmon pieces with 1 tablespoon olive oil. Season with salt and pepper and grill 10 minutes, until salmon is cooked through but still moist. Set aside.

Cook pasta according to package directions. While pasta is cooking, heat remaining 2 tablespoons oil in a pan large enough to hold all the pasta.

Saute the garlic over medium heat for 2 minutes, until fragrant and golden. Stir in the asparagus and peppers, and saute for 2 minutes. Add the cooked, drained pasta and 1 cup of the cooking water to the pan. Toss well and simmer for 5 minutes, seasoning with salt and pepper to taste.

Serve immediately, in bowls, topped with a piece of salmon. Sprinkle with parsley.

Per serving: 402 calories, 13 grams fat, 97 milligrams cholesterol, 56 milligrams sodium.

“It’s Not Cow” Tofu Pepper Steak

Makes 4 servings

Preparation time: 20-25 minutes

Cooking time: 6-8 minutes

1 pound firm tofu cut in 1/2-inch strips

1/2 cup tamari or soy sauce

1/2 cup nutritional yeast

1 teaspoon poultry seasoning

4 tablespoons oil, divided

1 garlic clove, finely minced

2 teaspoons finely chopped fresh ginger

1 large onion, sliced thick

1 large green pepper or 1/2 green and 1/2 red pepper, cut in 1-inch squares

4 ounces fresh mushrooms, sliced

Water

2 tablespoons cornstarch

Dash of cayenne pepper

Put tofu in a container with a fitted lid. Pour tamari sauce over tofu, cover and shake to coat. Drain tofu and reserve sauce. Place drained tofu in a plastic bag with yeast and poultry seasoning. Shake to coat well. Heat 3 tablespoons oil in large skillet. Pour coated tofu into skillet, brown on both sides and remove. Set aside.

Heat remaining oil and add garlic and ginger. Saute one minute. Add onion, peppers and mushrooms and saute another minute. Do not overcook.

Add enough cold water to reserved sauce to make 2 cups. Mix with cornstarch until there are no lumps. Pour over vegetables and stir until gravy is thick and clear. Add tofu and cayenne pepper. Heat until warm. Serve.

Per serving: 295 calories, 20 grams fat, no cholesterol, 1,704 milligrams sodium.

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