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.
This is an ideal way to prepare salmon – cooked slowly surrounded by a moist heat. Lentils and beets can be left to cook all day, while the salmon takes only 25 “walk away” minutes once you get home. Use a large 5- to 7-quart slow cooker to accommodate all six portions of salmon. Smaller 21/2- to 3-quart slow cookers can be used but will only accommodate four fillets. If you’d still like to prepare the entire six-fillet recipe in a smaller cooker, try layering the pieces of salmon on top of one another between parchment paper and extend the cooking time by about 7 minutes, until fish is opaque in center.
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.