Poach

Zesty lemons and limes lend bright flavor to salmon fillets, which then get topped in a dreamy, creamy herb sauce with dill, parsley and mint. Both sauce and salmon can be made ahead and stored separately for a fast midweek meal.

This egg-topped version takes avocado toast to the next level. Be sure your bread slices are sturdy enough to hold the toppings.

We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.

Gently cooking lean, firm mahi mahi in a warm bath of peppery extra-virgin olive oil gives the fish a wonderfully tender and silky texture.

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

You can’t go wrong with salmon and dill; the rich fish is a perfect contrast to the more delicate, vernal herb.

Basil is high in vitamin K, which is known for its anti-inflammatory effects; adding a sweet flavor and crunch to these chicken salad pesto sandwiches.