Close
Photo: Sara Haas
01of 22Walnut-Rosemary Crusted SalmonView RecipeSalmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy walnut-crusted salmon recipe with a simple salad and a side of roasted potatoes for dinner.
01of 22
Walnut-Rosemary Crusted Salmon
View Recipe
Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy walnut-crusted salmon recipe with a simple salad and a side of roasted potatoes for dinner.
02of 22Stuffed Pepper CasseroleView RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleYou won’t be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups.
02of 22
Stuffed Pepper Casserole
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
You won’t be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups.
03of 22Fish Taco Bowls with Green Cabbage SlawView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyFresh salsa verde, green cabbage and avocado all contribute to the vibrant green color of this light and bright fish taco bowl. We love the mild flavor and firm, meaty texture of halibut but any firm white fish like mahi mahi or tilapia will work well in its place. We garnish this flavorful taco bowl with cilantro, but if you want to take it a step further, try toppings like sprouts or watermelon radishes for even more bright green color.
03of 22
Fish Taco Bowls with Green Cabbage Slaw
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Fresh salsa verde, green cabbage and avocado all contribute to the vibrant green color of this light and bright fish taco bowl. We love the mild flavor and firm, meaty texture of halibut but any firm white fish like mahi mahi or tilapia will work well in its place. We garnish this flavorful taco bowl with cilantro, but if you want to take it a step further, try toppings like sprouts or watermelon radishes for even more bright green color.
04of 2230-Minute Roasted Salmon Tacos with Corn & Pepper SalsaView RecipeSara HaasA honey-and-chipotle glaze gives this roasted salmon a sweet and spicy kick. If you have time, consider grilling or broiling the corn for a few minutes for additional flavor. Short on time? Thawed frozen corn can be used in place of fresh.
04of 22
30-Minute Roasted Salmon Tacos with Corn & Pepper Salsa
Sara Haas
A honey-and-chipotle glaze gives this roasted salmon a sweet and spicy kick. If you have time, consider grilling or broiling the corn for a few minutes for additional flavor. Short on time? Thawed frozen corn can be used in place of fresh.
05of 22Burrata Pasta with Cherry Tomatoes & SpinachView RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThis luscious weeknight pasta dish features burrata cheese—a soft cow’s-milk cheese that looks similar to fresh mozzarella but features a creamy center that melts beautifully. You can substitute chopped fresh summer-ripe tomatoes for the cherry tomatoes. If they are plump and juicy they will moisten and flavor the pasta well so you can hold back on adding the full amount of pasta water. Serve with crusty garlic bread and a green salad on the side.
05of 22
Burrata Pasta with Cherry Tomatoes & Spinach
This luscious weeknight pasta dish features burrata cheese—a soft cow’s-milk cheese that looks similar to fresh mozzarella but features a creamy center that melts beautifully. You can substitute chopped fresh summer-ripe tomatoes for the cherry tomatoes. If they are plump and juicy they will moisten and flavor the pasta well so you can hold back on adding the full amount of pasta water. Serve with crusty garlic bread and a green salad on the side.
06of 22Low-Carb, High-Protein Ground Turkey Zucchini BoatsView RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleSummer-fresh zucchini brims with a zesty mix of peppers, ground turkey and spices in these ground turkey zucchini boats. Nothing goes to waste here, as the flesh from the zucchini gets chopped and mixed with the filling. To ensure they cook evenly, use zucchini that are similar in size.
06of 22
Low-Carb, High-Protein Ground Turkey Zucchini Boats
Summer-fresh zucchini brims with a zesty mix of peppers, ground turkey and spices in these ground turkey zucchini boats. Nothing goes to waste here, as the flesh from the zucchini gets chopped and mixed with the filling. To ensure they cook evenly, use zucchini that are similar in size.
07of 22Greek-Inspired Burgers with Herb-Feta SauceView RecipeThese healthy burgers get a Mediterranean twist with a yogurt sauce seasoned with oregano, lemon and feta cheese. If you can’t find ground lamb, ask the butcher to grind some for you.
07of 22
Greek-Inspired Burgers with Herb-Feta Sauce
These healthy burgers get a Mediterranean twist with a yogurt sauce seasoned with oregano, lemon and feta cheese. If you can’t find ground lamb, ask the butcher to grind some for you.
08of 22Broiled Salmon with LemonView RecipeJennifer CauseyFor quick weeknight meals, go for the broiler. It preheats in a flash and acts like an upside-down grill, bringing salmon to perfect doneness in just 10 minutes. Don’t sweat it if you slightly overcook the salmon. Serve it with a dipping sauce or drizzle a bit of olive oil over top to bring back instant moisture. This basic broiled salmon recipe is even better when served with acreamy yogurt sauceand a side of quickly steamed orbroiled broccolini.
08of 22
Broiled Salmon with Lemon
Jennifer Causey
For quick weeknight meals, go for the broiler. It preheats in a flash and acts like an upside-down grill, bringing salmon to perfect doneness in just 10 minutes. Don’t sweat it if you slightly overcook the salmon. Serve it with a dipping sauce or drizzle a bit of olive oil over top to bring back instant moisture. This basic broiled salmon recipe is even better when served with acreamy yogurt sauceand a side of quickly steamed orbroiled broccolini.
09of 22Pistachio-Crusted HalibutView RecipeAli RedmondA layer of pistachios combined with panko breadcrumbs on top of the halibut fillets provides a delicious crunch and a pop of vitamin B6, a nutrient important for blood sugar regulation. We like the firm texture and mild flavor of halibut, but cod, haddock or tilapia can be used in its place.
09of 22
Pistachio-Crusted Halibut
Ali Redmond
A layer of pistachios combined with panko breadcrumbs on top of the halibut fillets provides a delicious crunch and a pop of vitamin B6, a nutrient important for blood sugar regulation. We like the firm texture and mild flavor of halibut, but cod, haddock or tilapia can be used in its place.
10of 22Prosciutto Pizza with Corn & ArugulaView RecipeThis grilled prosciutto and arugula pizza makes the perfect summer dinner. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.
10of 22
Prosciutto Pizza with Corn & Arugula
This grilled prosciutto and arugula pizza makes the perfect summer dinner. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.
11of 22Creamy Lemon & Dill Skillet ChickenView RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThis creamy lemon and dill skillet chicken recipe is a true crowd-pleaser and makes for a perfect weeknight dinner. Chicken cutlets cook quickly, taking this recipe from skillet to table in only 20 minutes. The drippings and fond from the pan are at the heart of the tangy, vibrant pan sauce that you serve with the chicken. Drizzle any extra over pasta, rice or mashed potatoes served on the side.
11of 22
Creamy Lemon & Dill Skillet Chicken
This creamy lemon and dill skillet chicken recipe is a true crowd-pleaser and makes for a perfect weeknight dinner. Chicken cutlets cook quickly, taking this recipe from skillet to table in only 20 minutes. The drippings and fond from the pan are at the heart of the tangy, vibrant pan sauce that you serve with the chicken. Drizzle any extra over pasta, rice or mashed potatoes served on the side.
12of 22Lemony Baked Salmon in FoilView RecipePhotographer: Jen Causey, Food Stylist: Ruth BlackburnBaked salmon in foil is a foolproof way to cook fish. The foil helps shield the salmon from the intense heat of the oven and locks in moisture to gently steam what’s inside. Citrus and dill flavor the sauce formed in the packet to spoon over the fish when it’s done baking. Salmon is one of thebest foods to eat to fight inflammation. The fatty fish is packed withomega-3 fatty acids, which may help tissues throughout our body.
12of 22
Lemony Baked Salmon in Foil
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Baked salmon in foil is a foolproof way to cook fish. The foil helps shield the salmon from the intense heat of the oven and locks in moisture to gently steam what’s inside. Citrus and dill flavor the sauce formed in the packet to spoon over the fish when it’s done baking. Salmon is one of thebest foods to eat to fight inflammation. The fatty fish is packed withomega-3 fatty acids, which may help tissues throughout our body.
13of 22
Baked Mahi-Mahi with Garlic-Herb Butter
14of 22Scallops with Lemon-Basil SauceView RecipeOxmoor HouseLarge sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors. Look for dry-packed sea scallops at your local seafood market. They haven’t been soaked in a liquid solution, which increases their weight and sodium content.
14of 22
Scallops with Lemon-Basil Sauce
Oxmoor House
Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors. Look for dry-packed sea scallops at your local seafood market. They haven’t been soaked in a liquid solution, which increases their weight and sodium content.
15of 22Easy Baked Fish FilletsView RecipeRandy MayorLooking for a simple fish dinner? Skip the frozen fillets and try this easy recipe for baked, fresh fish fillets. With little prep involved, this is a great last-minute, easy dinner for the family. Any firm white fish works well. The breading is not too overwhelming, but adds a delicious crunch. Serve it with leafy greens or thinly sliced oven-baked potatoes.
15of 22
Easy Baked Fish Fillets
Randy Mayor
Looking for a simple fish dinner? Skip the frozen fillets and try this easy recipe for baked, fresh fish fillets. With little prep involved, this is a great last-minute, easy dinner for the family. Any firm white fish works well. The breading is not too overwhelming, but adds a delicious crunch. Serve it with leafy greens or thinly sliced oven-baked potatoes.
16of 2215-Minute Pesto Shrimp Packs 27 Grams of ProteinView RecipePhotographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire SpollenThis versatile and quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. We like the brightness and fresh flavor of refrigerated pesto, but a homemadeclassic basil pestowill make the dish extra special.
16of 22
15-Minute Pesto Shrimp Packs 27 Grams of Protein
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
This versatile and quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. We like the brightness and fresh flavor of refrigerated pesto, but a homemadeclassic basil pestowill make the dish extra special.
17of 22Sheet-Pan Lemon-Pepper Chicken with Broccoli & TomatoesView RecipeAli RedmondThis sheet-pan lemon-pepper chicken with broccoli and tomatoes offers a blend of vitamin-rich vegetables, a healthy dose of fiber, and lean protein to fill your plate. Lemon pepper seasons the dish, adding brightness and spice.
17of 22
Sheet-Pan Lemon-Pepper Chicken with Broccoli & Tomatoes
This sheet-pan lemon-pepper chicken with broccoli and tomatoes offers a blend of vitamin-rich vegetables, a healthy dose of fiber, and lean protein to fill your plate. Lemon pepper seasons the dish, adding brightness and spice.
18of 22Black Bean & Salmon TostadasView RecipePickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
18of 22
Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
19of 22Salmon with Potatoes & Horseradish SauceView RecipeRomulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire SpollenYou can’t go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.
19of 22
Salmon with Potatoes & Horseradish Sauce
Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen
You can’t go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.
20of 22One-Pot Pasta With Spinach & TomatoesView RecipeCaitlin BenselThis one-pot pasta dinner is simple, fresh, and healthy—what’s not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover chicken or cooked and crumbled sausage. We’ve happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application.
20of 22
One-Pot Pasta With Spinach & Tomatoes
Caitlin Bensel
This one-pot pasta dinner is simple, fresh, and healthy—what’s not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover chicken or cooked and crumbled sausage. We’ve happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application.
21of 22Baked Kale Salad with Crispy QuinoaView RecipePhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoCrisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.
21of 22
Baked Kale Salad with Crispy Quinoa
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.
22of 22Green Goddess Farro BowlView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyFarro and vegetables with a thick green goddess dressing pack this grain bowl with plenty of flavor. Finish it off with chicken, or use white beans as a plant-based protein alternative. (To make this bowl completely vegetarian, omit the anchovy paste from the dressing.) If you can’t find fava beans, try thawed frozen lima beans or edamame in their place.
22of 22
Green Goddess Farro Bowl
Farro and vegetables with a thick green goddess dressing pack this grain bowl with plenty of flavor. Finish it off with chicken, or use white beans as a plant-based protein alternative. (To make this bowl completely vegetarian, omit the anchovy paste from the dressing.) If you can’t find fava beans, try thawed frozen lima beans or edamame in their place.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
