Sheet Pan Salmon With Eggplant and Tomatoes
Slowly cooking the salmon and vegetables ensures the fish stays tender and moist and the tomatoes get blistered and juicy, with concentrated flavors. Plus, at this temp the oven won’t heat up your whole house. We used mild harissa here, but spicy would work too.
Summer Squash Frittata
This heavy-on-the-veggies frittata packs more than a full serving of produce into each slice. Salty Parm, fragrant thyme, and sweet onions add complexity and depth. Serve it with toast, potatoes, or a salad—at any time of day.
Grilled Sweet Pepper Tartines
Whether you make your own sourdough or buy an artisan one, good-quality bread is key here. A crusty loaf will hold up better on the grill for a crispy, crunchy, and tangy bite. And with antioxidant vitamins like C (more than an orange!) and A, the peppers give you an immune boost, too.
Seared Grouper and Skillet Succotash
There are tons of variations on succotash—a dish with Native American roots—but this skillet version explodes with summery flavor. Tomatoes, lemon juice, and basil add freshness, while the combo of lima beans and corn brings plenty of fiber.
Grilled Cajun Salmon With Scallion-Cilantro Sauce
Don’t be nervous about grilling fish—salmon steaks hold up well, and the method lends a smoky flavor that’s amplified by a Cajun spice blend. Also grill scallions for a savory sauce, and some potatoes for a side: Thread the spuds onto skewers to make them easy to manage on the grill!
Salmon Tacos With Avocado Sauce
In this twist on fish tacos, which are often fried, seasoned salmon gets a char under the broiler. Pineapple gets broiled, too, for a juicy and sweet topping. We’ve lightened up the avocado crema, swapping in Greek yogurt for sour cream, which boosts the protein but cuts the fat.
