KetoFLEX 12/3 Kitchen: Finding the JOY in Cooking

January invites us to reframe cooking not as a chore but as a mindful pause — a chance to slow down, engage the senses, and reconnect with the simple pleasure of preparing real food. Each chop, stir, and simmer becomes an act of gratitude for nourishment that supports healing, metabolic balance, and brain health. In this spirit, KetoFLEX 12/3 cooking is about presence and intention — finding joy in the process as much as in the meal itself.

This month’s recipes for our PreCODE and ReCODE members include Herb Marinated Olives, Roasted Vegetable Salmon Salad with Za’atar Rosemary Almonds (recipe below), and Lemon Herb Sparkling Mocktail.

Roasted Vegetable Salmon Salad with Za’atar Rosemary Almonds

This vibrant salad combines fresh greens, roasted vegetables, and tender salmon to nourish both body and brain. Mesclun and arugula form a nutrient-rich base, balanced by crisp cucumber, Kalamata olives, and dill, while roasted zucchini, tomatoes, peppers, mushrooms, and fennel add warmth and depth. Flaked salmon supplies brain-supportive omega-3s, and za’atar-rosemary almonds bring satisfying crunch — making this hearty yet refreshing salad both comforting and deeply nourishing.

Yield: serves four

Tips:

• A hearty salad that feels special without being complicated — perfect for both entertaining and everyday meals.
• There’s a bit of veggie chopping here — put on your favorite music and enjoy the rhythm of it.
• Keep it simple by roasting the vegetables and salmon on the same sheet pan. 
• For lemon zest, use a USDA organic lemon to avoid the fungicide used on conventional lemons.  
• If you’re sensitive to lectins, use skinless almonds.

Ingredients:

Salad

• 6 cups mesclun (spring mix), USDA organic
• 4 cups baby arugula
• 1 cup sliced cucumber
• ½ cup pitted, halved Kalamata olives
• ¼ cup chopped fresh dill
• ¼ cup no-sugar lemon vinaigrette

Roasted Vegetables

• 2 cups sliced zucchini, USDA organic (2 medium)
• 1 cup halved cherry tomatoes
• 2 cups medium bell pepper strips (yellow, orange, or red)
• 1 cup sliced mushrooms
• 1 medium red onion  
• 1 tbsp avocado oil
• 1 tsp dried oregano
• Sea salt and black pepper, to taste

Salmon

• 1 lb salmon fillet
• 1½ tbsp avocado oil
• Zest and juice of 1 lemon, USDA organic
• 1 tsp dried oregano
• Sea salt and black pepper, to taste

Za’atar Rosemary Almonds

• 1 cup sliced almonds
• 1 tbsp avocado oil
• 1 tsp chopped fresh rosemary
• 2 tbsp za’atar
• Pinch sea salt

Directions

1. Preheat oven to 400°F and line a large sheet pan with parchment paper.
2. Toss zucchini, cherry tomatoes, bell peppers, mushrooms, and fennel with 1 tbsp avocado oil, 1 tsp dried oregano, sea salt, and black pepper. Spread on half the sheet pan.
3. Place salmon on the other half of the sheet pan; drizzle with 1½ tbsp avocado oil, lemon zest and juice, 1 teaspoon dried oregano, sea salt, and black pepper. Let it rest for 10 minutes.
4. Roast salmon and vegetables for 18 to 20 minutes, until salmon flakes easily and vegetables are tender.
5. Mix sliced almonds with 1 tbsp avocado oil, chopped rosemary, 2 tbsp za’atar, and a pinch of sea salt. Spread on a small baking sheet and roast for 10 to 12 minutes, stirring once. Let cool completely
6. Toss spinach, arugula, cucumber, olives, and dill with a no-sugar lemon vinaigrette in a large bowl or on a platter
7. Layer the warm roasted vegetables and flaked salmon on top. Sprinkle with the almonds, and drizzle with the remaining vinaigrette as needed.