Tilapia with Salsa Verde & Farro Salad

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 2


  • 12 oz Tilapia about 2 fillets
  • 1/2 tsp Cajun Seasoning
  • 1 Lemon
  • 1/4 tsp Red Pepper Flakes
  • 1/2 cup Semi-Pearled Farro
  • 2 Zucchini chopped
  • 1 1/2 tbsp Golden Raisins
  • 1 Red Onion halved, peeled, and thinly sliced
  • 1 oz Green Olives about 4; pitted and roughly chopped
  • 1/2 cup Salsa Verde


  • Place the raisins in a small bowl. Cover with hot water. Set aside and let rehydrate for at least 10 minutes.
  • Using a zester, finely grate the lemon to get 1 teaspoon of lemon zest. Quarter the remaining lemon.
  • Fill a medium pot 3/4 of the way with salted water. Heat to boiling. Once boiling, add the farro. Cook, uncovered for 20 minutes. Once farro is cooked, turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
  • Heat a medium non-stick pan over medium-high heat. Add a drizzle of olive oil and heat. Add the sliced onion. Cook, stirring occasionally for 4 – 5 minutes, or until slightly softened. Add the zucchini, garlic, and red pepper flakes. Cook, stirring occasionally for 5 – 7 minutes, or until the vegetables are slightly browned and softened. Turn off the heat. Add the raisins and olives. Stir to combine. Transfer vegetables to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
  • Pat the fish dry. Season both sides with salt, pepper, and cajun seasoning. In the pan, heat a drizzle of olive oil over medium-high heat until hot. Add the fish to the pan. Cook 8 – 10 minutes or until fish reaches an internal temperature of 145F, flipping the fish halfway through.
  • Add the vegetables, lemon zest, and juice of 2 lemon wedges to the farro. Stir to combine.
  • Serve the farro and vegetables topped with the fish. Drizzle with salsa verde. Serve with the remaining lemon wedges. Enjoy!


Instead of farro, rice or couscous or quinoa could be used.
Recipe adapted from Blue Apron.
Keyword fish

Meal Planning – Week 6

Well, I didn’t get to everything that I wanted to make last week but that’s okay. I ended up rolling one recipe from last week to this week!


  • Blueberry Waffles, Scrambled Eggs, Fruit
  • Smoothies


  • Leftovers
  • English Muffin Breakfast Sandwiches, Fruit


  • Chili Lime Chicken & Black Bean Cauliflower Bowls (this is the meal that I didn’t get to last week)
  • Crispy Breaded Pork Chops, Mac & Cheese, Salad (you can find the recipe for the pork chops here)
  • Sweet & Spicy Chicken Waffle Sandwiches, Salad (the waffle sandwiches are from one of my Disney cookbooks)
  • Pot Roast (I use this recipe as a base recipe and add in my own things)

Meal Planning – Week 5

One of my favorite things about meal planning is the opportunity to try new recipes. You don’t have to try new recipes every single week but sometime it’s nice to plan a new recipe and have something to look forward to. This week, I’m trying a couple of new recipe (fingers and toes crossed that life doesn’t get in the way).


  • Waffle with Peanut Butter and Banana
  • Smoothies


  • Leftovers
  • English Muffin Pizzas, Fruit


  • Biscuits & Gravy, Scrambled Eggs, Fruit
  • Air-Fried Chicken Sandwiches, Mr. Kamal’s Fries (you can find the air-fried chicken sandwich recipe here and the Mr. Kamal’s Fries recipe is from one of my Disney cookbooks and it’s one of the new recipes that I’m trying this week)
  • Honey Spicy Crispy Chicken, Rice, Roasted Veggies (the chicken is a new recipe that I’m trying and also from a Disney cookbook)
  • Chili Lime Chicken & Black Bean Cauli Bowls (also a new recipe and from this cookbook)

Meal Planning – Week 1

Here’s what I’ve got planned to eat for this upcoming week. Next week, I’m heading to Disney World to run the half-marathon so no meal planning ideas next week but when I get back, I’ll definitely share Disney World and Universal Eats.



  • Avocado Toast
  • Leftovers


  • Grilled Cheese & Tomato Soup
  • Blackened Fish Taco Bowls
  • One-Pan Miso Glazed Chicken
  • Udon Veggie Stir-Fry

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Meal Plan – Week of August 30

Breakfast for dinner is one of my favorite dinners along with tacos and I’ve got both in the meal plan this week. I’m very excited about the sweet potato pancakes that are going to be part of breakfast for dinner.



  • Black Bean Wraps – this is a simple lunch idea; all you need are tortillas, black beans, and toppings (avocado, cheese, salsa, etc)
  • Leftovers


  • Steak, Baked Potato, Side Salad
  • Breakfast for Dinner – Sweet Potato Pancakes, Scrambled Eggs, Bacon, Grapefruit – here’s the recipe that I used for the sweet potato pancakes; I’ll be making some of my own tweaks and will share when I’m ready
  • Air Fried Chicken Sandwiches, Side Salad – the inspiration behind this chicken sandwich can be found here
  • Fish Tacos – recipe coming soon