These marinated salmon bites make a quick crowd-pleasing appetizer. Pink peppercorns offer a bit of spice and a slightly floral flavor, but freshly ground black peppercorns work well too. (Since black pepper has a stronger flavor, you’ll need just a quarter of the amount.) This appetizer can be served with toothpicks and a light creamy sauce for dipping, or as a main dish served on a bed of brown rice. Leftovers can be used to top a green salad or stuffed into pita bread with lettuce and tzatziki for an easy sandwich.

Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread, in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.

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.

Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Mild tilapia filets are marinated in an orange-cayenne pepper mixture in this sweet and spicy fish recipe. And because spice is nice--chopped jalapeños are added to the fruit salsa to kick it up the heat just a bit more. Serve over brown rice to round out the meal.

A crust of fresh horseradish, parsley and capers turns delicately crispy on this air-fried salmon. It's an impressive dinner that's also super simple to make. If you can't find fresh horseradish, use a high-quality prepared product. Be sure to drain and squeeze it to remove as much moisture as possible.

Harissa adds heat to this healthy grain bowl recipe without needing a long list of ingredients. Just 5 ingredients is all you need to get dinner (or a packable lunch) on the table in under an hour!

In this 30-minute dinner recipe, grilled, honey mustard-coated salmon is served with a tasty grain salad made with quinoa, mango, jalapeño and almonds.

This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries. Uncork an American chardonnay to sip alongside.

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.

These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.