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Time: 40 minutes
Yield: 5 servings

Ingredients:

12 ounces linguine pasta
1 pound mixed fish – Nature’s Best Seafood Cod, Tilapia, and Salmon, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup white wine (optional)
1 cup seafood or fish broth
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon dried oregano
Salt and black pepper to taste
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving (optional)

Directions:
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Season the mixed fish fillets with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the seasoned fish fillets to the skillet and cook for 2-3 minutes per side, or until they are lightly browned and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
If using white wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1-2 minutes.
Pour in the seafood or fish broth, red pepper flakes, and dried oregano. Season with salt and black pepper to taste. Allow the sauce to simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the cooked linguine and reserved pasta cooking water to the skillet with the sauce. Toss well to coat the linguine in the sauce. Gently fold in the cooked fish pieces, being careful not to break them apart too much. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust seasoning if necessary.
Divide the fish medley linguine among serving plates or bowls. Serve hot, optionally garnished with grated Parmesan cheese and additional fresh parsley.

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Time: 20 minutes
Yield: 2 servings

Ingredients:
2 Nature’s Best Seafood Salmon Portions (Fillets)
8oz uncooked pasta
1 tsp kosher salt
½ tsp ground black pepper
1 tsp garlic powder
2 tablespoons Italian seasoning
3 tsp butter
12oz pasta sauce

Directions:
Step 1 – Preheat oven to 350 degrees. Line a baking pan with aluminum foil.
Step 2 – Season salmon with kosher salt, pepper, garlic powder, and Italian seasoning. Put salmon on baking pan and place a pat of butter on top.
Step 3 – Cook pasta according to the instructions on the package.
Step 4 – Bake salmon in the oven for 5-7 minutes. Warm up pasta sauce.
Step 5 – Plate pasta with your favorite pasta sauce. Top it with Nature’s Best Salmon and a squeeze of lemon. Enjoy!

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PRINT RECIPE

Time: 20 minutes
Yield: 2 servings

Ingredients:
2 Nature’s Best Seafood Salmon Fillets
½ cup hoisin sauce
¼ cup balsamic vinegar
1/8 cup olive oil
1 pinch salt and pepper
1 fresh lime

Directions:
Step 1 – Mix together the hoisin sauce, balsamic vinegar, and olive oil in a small bowl.
Step 2 – Season the salmon fillets with a dash of salt and pepper and coat with the marinade.
Step 3 – Bake in the oven at 350 degrees for 5-7 minutes.
Step 4 – Top the salmon with a squeeze of fresh lime and enjoy!

PRINT RECIPE

Serves: 6
Total time: 30 minutes

Ingredients
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
½ cup fresh breadcrumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 fillets salmon
salt and pepper to taste
6 lemon wedges

Directions
Step 1 – Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the breadcrumbs, pecans, and parsley.
Step 2 – Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Step 3 – Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

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Serves: 6
Total time: 25 Minutes

Ingredients
¼ cup butter
1/ cup honey
4 cloves garlic, crushed
2 ½ pounds salmon
Sea salt, to taste
Cracked pepper, optional, to taste
Lemon slices, optional, for serving
2 tablespoons fresh parsley, optional, chopped, for serving

Directions
Step 1 – position a rack in the middle of the oven and preheat to oven to 375 degrees F
Step 2 – line a baking tray with a large piece of foil, big enough to be folded over and create a packet. Alternatively, you can use two large pieces of foil to create an overlap if the foil can’t quit fit the salmon on its own
Step 3 – in a small saucepan, melt the butter over medium-low heat
Step 4 – add the honey, garlic, and lemon whisking until the honey has melted through the butter and mixture is well combined.
Step 5 – place the salmon onto the prepared baking dish and pour the honey mixture over it, spreading it evenly using a brush or spoon
Step 6 -6 sprinkle the salmon with salt and pepper
Step 7 – fold the foil so it forms a packet and ensures the butter does not leak out during the cooking process. Make sure the packet is completely sealed
Step 8 – bake until cooked through, about 15 – 18 minutes
Step 9 – Open the foil carefully and broil the top of the salmon until caramelized, about 2-3 minutes on medium broiler heat
Step 10 – Garnish with lemon slices and parsley and serve

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Serves: 6
Total time: 25 minutes

Ingredients
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Directions
Step 1 – Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Step 2 – Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don’t spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

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Serves: 4
Total time: 20 minutes

Ingredients
½ cup sugar
2 ½ tablespoons coarse sea salt, pulsed gently in food processor
Freshly ground black pepper, to taste
16 ounces salmon, cut into 4 fillets, with skin
Olive oil

Directions
Step 1 – Preheat the broiler to 450 degrees F.
Step 2 – Mix together the sugar, salt, and black pepper into a shallow bowl. Dip each salmon fillet into the mixture and properly coat them.
Step 3 – Heat some olive oil in a pan over medium heat. Place fillets into the pan, skin-side down. Saute for the five minutes.
Step 4 – Flip each fillet onto the other side and saute for another 2-3 minutes. Sprinkle more sugar onto the salmon fillets.
Step 5 – Place the pan into the oven, allowing it to broil for another 5-10 minutes. Allow the salmon to properly cool before peeling off the skin and serving.

PRINT RECIPE

Serves: 2
Total time: 10 Minutes

Ingredients
2 tablespoons lemon juice
1 tablespoon ground black pepper
1 ½ tablespoons mayonnaise
1 tablespoon yellow miso paste
2 tablespoons Dijon mustard
1 pinch cayenne pepper or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on

Directions
Step 1 – whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
Step 2 – Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
Step 3 – Cover Salmon with plastic wrap and refrigerate for 30 minutes.
Step 4 – Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
Step 5 – Place fillets on the prepared baking sheet. Spread remaining lemon-mixture on fillets with letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
Step 6 – Bake in preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.