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Jacques Pépin’s Mussels in Hot Sauce
By Jacques PépinThis quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.
Ingredient: Seafood and Fish
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Citrus Salmon Sheet-Pan Meal
By Kaelyn RileyThis complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.
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Salmon-Dill Burgers
By Robin AsbellYou can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
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Rainbow Poke Bowls
By Kaelyn RileyIf you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
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Flexible Fried Grains With Shrimp
By Robin AsbellUse quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
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Breakfast Egg Muffins
By Robin AsbellThese kale-and-tomato mini-quiches can be frozen for up to a month.
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Poached Coconut-Ginger Salmon
By Rebecca KatzWild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.
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Avocado-Citrus Salad With Poached Salmon and Yogurt-Dill Sauce
By Rebecca KatzThis bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.
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Poached Salmon With Mint Chimichurri Sauce
By Rebecca KatzOne simple technique brings out the delicate flavor of this nutritious fish.
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Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli
By Rebecca KatzSimple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.
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Watercress-Edamame Salad With Poached Salmon and Asian Pesto
By Rebecca KatzAn Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.
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Austrian Potato Soup
By Russ CrandallThis classic potato soup derives earthiness and depth from porcini mushrooms and bacon.
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Mediterranean Fish Soup With Many-Herb Drizzle
By Rebecca KatzThink bouillabaisse — but so much easier.
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Salade Niçoise With Tuna, Green Beans, Potatoes, and Sun-Dried Tomatoes
By Katie CaldesiA hearty — and classic — French salad with canned tuna, green beans, and potatoes.
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Smoked Salmon and Hard-Boiled Egg Salad
By Melissa JoulwanThis protein-rich Icelandic breakfast will keep you energized all day.
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Prosciutto Maple Salmon
By Tana Amen, BSN, RNChoose wild-caught salmon rather than farm-raised to avoid pesticides and pollutants.
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Broccoli Soup With Smoked Trout and Chives
By Allen Lim, PhDServed hot or cold, this is a simple soup you can enjoy throughout the year. For a vegetarian version, skip the smoked fish and finish it with a splash of good extra-virgin olive oil.
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Belly-Friendly Burger
By Robyn YoukilisThis versatile burger recipe can be made with turkey, chicken, grassfed beef, fish, or black beans.
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Sautéed Wakame and Green Beans
By Crystal June MaderiaThis calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
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Pan-Seared Scallops
By Betsy NelsonCooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.
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Build a Smorgasbord
By Betsy NelsonIf you don’t have much time for meal prep, try the smorgasbord approach. These sturdy foods hold up well in summer heat.