Ingredients 4 Tbsp. olive oil 6 salmon fillets (about 2 1/2 lb. total) 1 1/4 tsp. salt 1/2 tsp. ground black pepper 1 Tbsp. honey 1 Tbsp. Dijon mustard 1 Tbsp. lemon juice Chopped fresh parsley, dill, or chives, for garnish Lemon wedges, for serving Directions 1 Preheat the oven to 325°F. 2 Drizzle a large sheet tray with 3 tablespoons of olive oil and spread all over. Place the salmon fillets on the tray, leaving about 1 inch of space in between each fillet. Season all ove

2 5- to 6-ounce fillets arctic char 2 teaspoons mayonnaise ¼ teaspoon fresh orange zest Salt and freshly ground black pepper 10 to 12 cherry tomatoes on the vine 1 mini cucumber or 2 tablespoons grated peeled cucumber 1 radish optional ¼ cup Greek yogurt 1 teaspoon olive oil ½ teaspoon white wine vinegar 2 teaspoons chopped fresh parsley dill or chives Place the arctic char fillets skin side down on a parchment paper-lined air fryer basket. Combine the mayonnaise and orange z

Ingredients – 4 (6-ounce) skinless salmon fillets, patted dry with paper towels – 1 pint cherry tomatoes, halved if large – 3 tablespoons olive oil, divided – 1/4 cup prepared basil pesto, homemade or store-bought – 1/2 teaspoon kosher salt, plus more for seasoning – 1/4 teaspoon black pepper, freshly ground – 1 lemon, cut into wedges for serving Instructions 1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup. 2. Toss the cherry

Ingredients · 1 pound large raw shrimp, peeled and deveined with tails on · 1 bunch fresh asparagus spears, trimmed of woody ends · 3 tablespoons rich extra virgin olive oil · 4 cloves aromatic garlic, minced · 1 juicy lemon, zested and juiced · 2 tablespoons cold unsalted butter, cubed · 1 teaspoon coarse kosher salt · ½ teaspoon freshly cracked black pepper · 2 tablespoons chopped fresh parsley leaves I

Ingredients 1.5 lbs fresh halibut fillet, skinless and firm to the touch 3 tbsp rich extra virgin olive oil 1 cup cherry tomatoes, halved and bursting with sweetness 1/2 cup Kalamata olives, pitted and briny 2 tbsp capers, rinsed and slightly tangy 3 cloves garlic, thinly sliced for a gentle bite 1 tsp dried oregano, fragrant and earthy 1/2 tsp finely ground black pepper 1/2 tsp sea salt, for a clean finish 1 lemon, thinly sliced for a bright garnish 1/4 cup fresh parsley, ch

Ingredients 1 lb fresh, skinless white fish fillets (like cod or halibut), patted dry 1/2 cup finely ground almonds, toasted to golden perfection 2 tbsp rich extra virgin olive oil 1 tbsp fresh lemon juice, bright and tangy 1/2 tsp sea salt, finely crushed 1/4 tsp finely ground black pepper, aromatic and pungent 1 tbsp fresh parsley, finely chopped for a burst of color Instructions Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking. In a small bow

2 tablespoons olive oil 1 and 1/2 pounds fresh white fish, cut into 3 or 4 fillets Salt and pepper For the Tomato Basil Sauce: 2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) 2 or 3 cloves garlic, finely minced 1 pint cherry tomatoes, sliced in half 1 small jalapeño, sliced 1/4 cup (60ml) vegetable stock 1/2 cup fresh basil, finely chopped 2 tablespoons fresh lemon juice 1/2 teaspoon fresh lemon zest Salt and fresh ground black pepper For the Toma

1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced ½ lemon, zested and juiced ½ cup ketchup ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too) 1 Tablespoon prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon soy sauce Dash of kosher salt and freshly ground black pepper Cilantro for garnish Dry shrimp with a paper towel; discard paper towel. Remove

3 cod fillets 1/4 teaspoon kosher salt and freshly ground black pepper 1 medium red bell pepper, sliced 2 (14 ounces) cans of light coconut milk 2 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons red curry paste Juice of 1 lime ½ tablespoon tomato paste 1 tablespoon fish sauce, optional 1 teaspoon sugar 1 teaspoon instant bouillon 2 tablespoons chopped fresh cilantro Instructions 1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200

3 salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic, finely diced 1 small yellow onion, diced 1/3 cup (80ml) vegetable broth 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper, to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley, chopped 1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in