Oven-Roasted Salmon with Charred Lemon Vinaigrette
Ingredients:
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
How to Make It:
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
Ingredients:
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
VEGGIE COMBOS
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:
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
Ingredients:
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
How to Make It:
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
Ingredients:
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)
How to Make It:
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
Ingredients:
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
How to Make It:
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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