If you’re looking for a healthy and delicious evening meal, look no further than one of the most popular fish around – salmon. Salmon is a great source of so many nutrients including amino acids, Omega-3 fatty acids, Vitamin A, Vitamin D, calcium, iron, and so much more.

And, you can prepare it in many different ways. There are a variety of salmon recipes that call for baking, frying, grilling, steaming, broiling, and even slow cooking. Below you’ll find four of our favorite salmon recipes – but before you pick your favorite, take a look at these tips for cooking fish:

• Regardless of what type of fish you’re cooking, keep it refrigerated until you’re ready to begin cooking.
• When grilling, coat the fish with oil to help seal moisture inside. To help fish keep even more of its moisture and flavor, wrap it in aluminum foil so it’ll marinate in its own juices while cooking. If you have an issue with it sticking, place a piece of parchment paper between the fish and the foil.
• Another thing to keep in mind when grilling: Place the fish as far away from the heat as you can to prevent it from burning. You should also heat up the grill at least five minutes before you put the fish on it.
• When baking, coat the outside of the fish with butter (or an alternative) for a bit of extra flavor.

Pan-Seared Salmon Puttanesca

Eating healthy isn’t boring with this salmon’s spicy Mediterranean sauce.

4 servings

1 salmon fillet (1 lb.), cut into 4 tile-shaped pieces
5 tsp. dijon mustard
1 Tbsp. olive oil
½ cup chopped onion
1 clove garlic, minced
1 can (14.5 oz.) diced tomatoes, drained
¼ cup balsamic vinaigrette dressing
¼ cup pitted black olives, chopped
¼ cup sun-dried tomatoes, chopped
2 Tbsp. capers, drained, rinsed
1/3 cup fresh parsley, chopped and divided

Coat fish with mustard. Heat oil in medium skillet on medium-high heat. Add fish; cook 3 min. on each side or until browned on both sides. Remove fish from skillet; cover to keep warm.

Add onions and garlic to skillet; cook 3 min., stirring occasionally. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.

Sprinkle with remaining parsley.

Refrigerate any leftovers.

Raspberry-Marinated Salmon Fillet

Give your taste buds a touch of sweetness with this yummy raspberry-marinated recipe.

4 servings

3 Tbsp. light raspberry vinaigrette dressing
4 salmon fillets (1 lb.)

Pour dressing over fish in shallow glass dish. Refrigerate 30 min. to marinate.

Heat broiler. Remove fish from marinade; discard marinade.

Broil salmon, 4 inches from heat, 10 to 12 min. or until fish flakes easily with fork.

Refrigerate any leftovers.

Creamy Poblano Bow Ties with Salmon

Combine a healthy fish with tender pasta and poblano chiles for a little kick!

4 servings

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
1 cup (about 3 chiles) roasted poblano chiles, peeled, seeded, deveined and sliced
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
½ cup chicken broth
¼ cup Italian dressing
1 salmon fillet (1 lb.), cut into 1-inch pieces

Cook pasta as directed on package; drain. Return to saucepan.

Place chiles, cream cheese and broth in blender container; cover. Blend until smooth. Add to pasta; cook 3 to 5 min. or until heated through, stirring occasionally. Remove from heat; cover to keep warm.

Meanwhile, heat dressing in medium skillet over medium-high heat. Add salmon; cook and stir 6 min. or until salmon flakes easily with fork. Serve over pasta mixture.

Refrigerate any leftovers.

Grilled Salmon with Mediterranean Salsa

This Mediterranean-influenced dish combines favorite flavors like olives and feta cheese. Serve it with rice for a complete meal.

4 servings

½ cup fresh parsley, chopped
1/3 cup plum tomatoes, chopped
¼ cup crumbled feta cheese
¼ cup pitted kalamata olives, coarsely chopped
2 Tbsp. olive oil
1 Tbsp. lemon juice
4 salmon fillets (4 oz. Each)

Preheatgrill to medium heat.

Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.

Grill salmon 5 minutes on each side or until salmon flakes easily with fork.

Serve each fillet topped with ¼ cup of the tomato salsa.

Refrigerate any leftovers.

Jennifer Williams works part-time as a bank teller and part-time as a baker. She has three beautiful daughters with whom she looks forward to spending the weekends. She is hoping one of her daughters has more success mastering the art of a perfect croissant than she has had 🙂