Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring! Instead, rice and veggies are baked on a sheet pan alongside green beans and salmon coated in a sweet teriyaki glaze. Microwaveable precooked rice or leftover brown rice work well here—just be sure to break up any clumps of rice that are stuck together so it cooks evenly.
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These baked salmon cakes are super moist and packed with just the right amount of garlic. Brushing just a little oil on top of the patties gives the salmon cakes a brown, crispy crust. For a twist, swap out the salmon for tuna. Serve with your favorite burger or crabcake sides, like tartar sauce, mayonnaise, leafy greens and a sandwich bun, if desired.
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This quick lunch idea has a delicious balance of flavors. A slightly spicy Sriracha-mayonnaise mixture adds heat to the tuna salad, while the quick-pickled cucumbers provide brightness. Be sure to toast the English muffin so the sandwich doesn't get soggy.
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Sturdy “country-style” bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, or wrap it up and pack it in a cooler for a picnic dinner. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc.
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Sun-dried tomatoes and mozzarella work well together in this easy tuna sandwich. Serve with a green salad with a red-wine vinaigrette for a light lunch or dinner.
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Cucumber brings a refreshing crunch to the creamy tuna salad in this easy sandwich. We opted for Greek-style yogurt to reduce fat and calories and add some tanginess to the dressing. Stir some relish, chopped celery or pickled peppers into the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or with bagel chips on the side.
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A creamy pesto sauce with sweet shallots and wilted spinach gives a light and bright spin to classic tuna noodle casserole. Albacore tuna is an ideal choice, as it holds its texture well once mixed in, although any water-packed tuna will do the job. For the best results, we recommend using refrigerated pesto for its fresh flavor which enhances the overall dish.
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These baked salmon balls, flavored with feta, dill and sun-dried tomatoes, are perfect on their own, as a salad topper or tucked into pita bread with tzatziki sauce. Canned salmon comes packed in water or oil. Either will work, just be sure the salmon doesn’t contain bones or skin, and make sure it is well-drained before mixing.
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These healthy Southwestern cauliflower rice bowls, topped with black beans, corn and smoky chipotle shrimp, get a cool-down from homemade avocado crema and take just 30 minutes to make.
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