Smoky planked salmon with butter-topped sweet potatoes looks fancy, but this family-style dinner couldn’t be easier. Here, we serve it with grilled asparagus to round out the meal. For a more dramatic presentation, you can use a 1½-lb piece of salmon instead of fillets – you’ll need a larger plank and about 10 minutes more on the grill.
The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish.
Your blender makes prepping these herbed crepes easy, but you can whisk the batter in a bowl if you prefer – just be sure to mix it well. Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.
High-quality, sustainably caught wild salmon is rich in heart-healthy omega-3 fatty acids, which help lower blood triglycerides (lipids that store unused calories) and blood pressure.