Looking for a quick dinner that’s tasty and good for you? Our Baked Fish with Steamed Butternut Squash from Functional Medicine Director Mark Hyman, MD, checks all of those boxes!
This fish entrée is poached in a simple base of wine, olive oil and cherry tomatoes. The fresh tarragon and chives add flavor and fragrance. (Feel free to substitute cod or flounder.)
This light fish dish is not only good for you — it also looks beautiful on the plate. You’ll use a parchment pouch containing spinach. Adapt this recipe if you like; use other types of fish and/or your favorite herbs and vegetables.
This mild fish is delicious with a sweet and sour sauce made from pineapple, veggies and lemon juice. Don’t have halibut? Try it with sea bass, red snapper, halibut or whitefish.
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Don’t wait for a party to serve this versatile fresh salmon mousse. Try stuffing tomatoes with the mixture and serving as a light, heart-healthy lunch or brunch entree.
This warm, delicious stew is the perfect fall meal to serve for dinner and save for lunch the next day. It’s flavorful, and rich in healthy fats and veggies.
This recipe switches up chicken marsala by swapping for salmon. It’s a great way to get delicious and healthy fish on the menu. You should find marsala wine in the cooking wines/condiments section of your local grocery store.
This noodle salad is full of flavorful cool greens and veggies topped with tender salmon filet. The fish also offers greater than 100 percent of recommended vitamin D.
This fish chowder is a feast in itself because it’s so interestingly rich in flavor.
Blackening seasoning gives the salmon fillets a restaurant-like quality that’s easy to achieve. Try it with rice pilaf and delicious yogurt sauce.