No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)
Usher in spring with the fresh flavors of asparagus, lemon and basil to offset the richness of nutrient-dense wild salmon. To make it extra pretty, add a sprinkle of lemon zest over top before serving.
Tender vegetables pair perfectly with oven-baked salmon and crispy kale in this flavorful and bright salad. Top it off with a sprinkle of feta cheese for just the right touch of creaminess.
