Easy & Delicious Fish Recipes to Elevate Your Home Cooking

Directions

• Preheat the oven to 350°F. 
• Add rice and water to a rice cooker (or boil water on the stove in a medium pot and add rice once boiling). 
• While rice is cooking, line two baking sheets with parchment paper. 
• Add sliced zucchini and bell pepper to one baking sheet, and top with garlic, olive oil, and red pepper. 
• Add salmon to the 2nd baking sheet and drizzle salmon with olive oil, lemon juice, and some Italian seasoning. 
• Bake veggies in the oven for about 10-15 minutes. 
• Keep veggies in the oven and add salmon to the oven for 15 min. 
• Transfer veggies and rice to a bowl and mix in pesto sauce. 
• Place mixture in bowl and top with salmon.

Directions

• Preheat the oven to 350°F. 
• Line a sheet pan with parchment paper.
• Add olive oil to a pan and sauté on medium to low heat sun-dried tomatoes, spinach, and walnuts. 
• Once cooked, remove from heat and add feta cheese, salt, and pepper, then set aside your filling. 
• Cut salmon in half, but not all of the way through. Be sure to leave a small area for the salmon to remain bound (think of the binding of a book). 
• Coat the outside of the salmon with olive oil, and transfer the salmon to the sheet pan. 
• Add green beans to the same sheet pan, and drizzle with olive oil before placing the pan in the oven. 
• Cook salmon and green beans for about 25-30 minutes. 
• While the salmon is cooking, prepare the quinoa side. Cook quinoa in a pot or rice cooker with broth. 
• Once cooked, transfer to a bowl and mix in diced cucumber, tomato, olive oil, lemon juice, lemon zest, and salt and pepper to taste.

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Directions

• Mix all dressing ingredients together with whisk. Set aside. 
• In a large bowl, combine all salad ingredients. 
• Pour the dressing over the salad ingredients and toss to combine. 
• Salt and pepper to taste. 

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Directions

• Preheat the oven to 400°F. 
• While the oven is heating, arrange potato slices on a parchment-lined baking sheet. 
• Brush potato slices with olive oil, add thyme and salt and pepper. 
• Roast potatoes for roughly 15-20 minutes (turning over halfway through) or until browned and crispy. 
• Remove from the oven and transfer to a platter to cool. 
• In a bowl, combine bell pepper, olives, onion, and parsley. 
• Add 1 tablespoon olive oil, lemon juice, and season with salt and pepper. 
• Top each potato slice with an anchovy and a spoonful of the mixture.