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Oven-Roasted Salmon with Charred Lemon Vinaigrette


3 c. baby arugula

1 tsp. stone-ground mustard

1 1/4 lb. skin-on salmon fillet

Kosher salt and pepper

2 1/2 tbsp. olive oil, divided

2 small red onions, thinly sliced

2 bulbs fennel, thinly sliced

1 lemon

How to Make It:

1. Heat broiler. Cut pointed ends off lemon, halve crosswise, and place on a rimmed baking sheet, center cut sides up. Broil on top rack until charred, 5 minutes; transfer to a plate and set aside.

2. Reduce oven temperature to 400°F. On rimmed baking sheet, toss fennel and onions with 1 1/2 Tbsp oil and 1/4 tsp each salt and pepper; arrange around edges of sheet. Place salmon in center of sheet and season with 1/4 tsp each salt and pepper. Roast until vegetables are tender and salmon is opaque throughout, 17 to 20 minutes.

3. Juice charred lemon halves into a small bowl and whisk in mustard and remaining Tbsp oil. Remove baking sheet from oven and fold arugula into vegetables. Drizzle charred lemon vinaigrette over fish and vegetables and gently toss vegetables.

Chicken Kebabs



1 sweet potato, cut into 1 1/2-in. chunks + 1 medium red onion, cut into 8 wedges, each halved crosswise

1 red bell pepper + 8 oz fresh pineapple (both cut into 1-in. chunks)

12 cherry or grape tomatoes + 1 small zucchini, cut into thick half-moons


Kosher salt and pepper

3 tbsp. olive oil, divided

1/4 c. fresh flat-leaf parsley

2 scallions, finely chopped

1 lemon

1 1/2 lb. boneless, skinless chicken breasts, trimmed and cut into 1 1/2-in. pieces

How to Make It:

1. Heat grill to medium-high. Place chicken in large bowl. Finely grate zest of lemon over chicken. Add scallions, parsley, 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine. Squeeze lemon juice over top and toss again.

2. Choose a veggie combo and, in second bowl, toss vegetables with remaining Tbsp oil and 1/4 tsp each salt and pepper.

3. Thread chicken and veggies onto skewers. Grill, turning occasionally, until chicken is just cooked through, 8 to 10 minutes.

Shrimp Scampi with Zoodles


1/4 c. flat-leaf parsley, chopped

12 oz. zucchini (about 3), spiralized on the thickest setting

1 tbsp. unsalted butter

1/2 c. dry white wine

1/4 tsp. red pepper flakes

2 tbsp. lemon juice (from 1 to 2 large lemons)

1 tbsp. lemon zest

Kosher salt and pepper

2 tbsp. olive oil

4 cloves garlic, grated

1 1/2 lb. peeled, deveined large shrimp

6 oz. linguine

How to Make It:

1. Cook pasta per pkg. directions. Reserve 1/4 cup cooking water, drain pasta, and return it to the pot.

2. Meanwhile, in a large bowl, toss shrimp, garlic, olive oil, 1/4 tsp salt, and 1/2 tsp pepper. Let sit at least 5 minutes.

3. Heat a large skillet on medium. Add shrimp mixture and cook until just barely opaque throughout, 3 to 4 minutes per side. Transfer to a plate, leaving any oil in the skillet.

4. Add lemon zest and pepper flakes and cook, stirring, 30 seconds. Add wine, scraping up any browned bits, then reduce by half. Stir in lemon juice and butter, then add zucchini noodles and simmer 2 minutes.

5. Return shrimp to the skillet along with pasta and toss to combine, adding some reserved pasta water if mixture seems dry. Sprinkle with parsley.

Grilled Fish Tacos


8 corn tortillas

3/4 c. fresh cilantro leaves

1 1/4 lb. skinless white fish fillets (such as tilapia, cod or halibut)

4 medium tomatillos (husks removed and halved)

1/4 small pineapple (cut into 1/4" pieces)

1 jalapeño (thinly sliced)

1/2 small red onion (finely chopped)

3 tbsp. fresh lime juice

How to Make It:

1. In a bowl, combine lime juice, red onion, jalapeño, pineapple, and 1/4 teaspoon each salt and pepper.

2. Heat grill to medium-high, then grill tomatillos until charred and beginning to soften, 2 to 3 minutes per side.

3. Season skinless white fish fillets with 1/4 teaspoon each salt and pepper and grill until lightly charred and opaque throughout, 2 to 4 minutes per side, depending on the fish.

4. Cut the tomatillos into 1/2-inch pieces and fold them into the pineapple mixture along with cilantro.

5. Fill charred corn tortillas with the fish and top with the salsa.

Grilled Eggplant Parmesan Pizza


1/2 c. ricotta cheese

1/2 c. fresh basil leaves

Kosher salt and pepper

2 medium tomatoes (about 1 lb total)

2 small eggplants (about 1 lb total)

3 tbsp. olive oil

1 lb. pizza dough

How to Make It:

1. Heat grill to medium. Shape the pizza dough into two 10-in. rounds. Place on a baking sheet and brush top of each round with 1 tsp of the oil.

2. Brush the eggplant slices and tomato wedges with 2 Tbsp of the oil and season with 1/4 tsp each salt and pepper. Grill the eggplant, covered, until slightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes until slightly charred, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

3. Place the pizza dough oiled side down on the grill and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes. Brush the tops of the dough with the remaining 2 tsp oil. Turn over and grill until golden brown and crisp, about 2 minutes more.

4. Transfer the grilled dough back to the baking sheet or to a cutting board. Top with the eggplant, tomatoes and basil. Dollop with the ricotta and sprinkle with pepper, if desired.

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