Salmon Peppers Asparagus, Onions Mushrooms Lemon slices Preheat oven to 400º Layout a large piece of foil. Add a fillet of salmon in the center, and surround it with chopped veggies. Season to taste with your choice of seasonings, and top with a couple of lemon slices. Wrap the foil packets by folding in the top and the bottom edges, and then wrapping the left and the right into the center. Add foil packets to a large cookie sheet to catch any juices that might be released. B

1 tablespoon olive oil ½ lb deveined shelled medium shrimp, finely chopped ½ cup finely chopped red bell pepper Garlic salt and pepper to taste 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust ½ cup Alfredo sauce ½ cup fresh spinach 1 cup shredded mozzarella cheese (4 oz) Heat oven to 400°F. In an 8-inch skillet, heat oil over medium heat. Add shrimp and bell pepper; sprinkle with garlic salt and pepper. Cook shrimp 2 minutes on each side until pink. Remove from h

Ingredients 2 Tablespoons Extra virgin olive oil 1 Clove garlic, crushed 1 Tablespoon Parsley, dried Crushed Red Pepper flakes (optional) 12 oz. Fresh Scallops Directions Over medium heat, add olive oil, garlic, parsley and pepper (optional). Sautee lightly for about 1 minute, stir occasionally. Add scallops. Cook scallops until medium brown, about 3 to 4 minutes each side. Remove scallops from oil (serve over prepared brown rice or use pasta and cook it in the pan with the r

1 tablespoon cumin seeds ½ teaspoon salt ¼ teaspoon freshly ground black pepper 4 (6-ounce) Chilean sea bass fillets (about 1 inch thick) ½ teaspoon olive oil 2 tablespoons chopped fresh parsley 4 lemon wedges Preheat oven to 375°. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets. Heat oil in pan over m

1 pound shrimp (peeled and deveined) 3/4 teaspoon kosher salt (divided) 1/4 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced jalapeno 1 cup diced yellow onion (¼-inch dice) 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 cup green bell pepper (diced, ¼-inch dice) 1/4 cup tequila (or dry white wine) 1/2 cup unsalted vegetable stock 14 ounces tomatoes (can of whole, cut into ½-inch dice,

4 fresh Arctic Char fillets (about 6 ounces each) 3 tablespoons maple syrup 2 tablespoons soy sauce 1 tablespoon fresh ginger 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water 1 scallion, sliced thin (white part plus about 2-3 inches of the green) 1 tablespoon toasted sliced almonds (optional) Instructions In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the Arctic Char fillets skin-side-down in a shallow baking pan. Pour the

¼ cup blue cheese crumbles 16 tablespoons unsalted butter (room temperature) (6) ¼-inch thick slices Italian bread canola cooking spray 12 raw medium tail-on shrimp ¾ cup hot sauce Instructions Prepare the grill for medium-high heat cooking, approximately 400°F. Combine blue cheese crumbles and ½ stick (4 tbsp.) room temperature unsalted butter in a small bowl and blend well. Store blue cheese butter at room temperature while preparing the crostini and buffalo shrimp. Spray b

3 tablespoons butter 3 tablespoons maple syrup 1 tablespoon Dijon mustard 1 medium lemon (juiced) 1 garlic clove, minced 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 salmon fillets (4 ounces each) Preheat air fryer to 400&deg. Meanwhile, in a small saucepan melt butter over medium-high heat. Add maple syrup, mustard, lemon juice and minced garlic. Reduce heat and simmer until mixture thickens slightly, 2-3 minutes. Remove from heat; set aside. Drizzle olive

2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon pepper 12 sea scallops (1 to 1-1/2 pounds) 2 tablespoons butter, divided 1/2 cup white wine or chicken broth In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm. Add

2 lb Chilean sea bass, or another white fish fillet of your choice extra virgin olive oil kosher salt and black pepper 1 tsp Red pepper flakes ¼ cup basil pesto 1 cup grape tomatoes, halved (optional) Heat the oven to 425 degrees F and position a rack in the middle. Put the fish in a large lightly oiled baking pan. Drizzle the top of the fish with extra virgin olive oil and season with kosher salt, black pepper, and red pepper flakes. Cover the baking pan tightly with foil. B