This recipe for Fish en Papillote (which is French for Fish in Parchment) couldn’t be easier – and talk about EASY cleanup! In this elegant recipe, cod (or another fish) is set atop sun-dried tomatoes, summer squash, corn, and green onions, then drizzled with lemon garlic herb butter and sprinkled with capers. The whole meal is wrapped in parchment paper, then baked. The parchment packet creates a seal that keeps the steam in while everything cooks, resulting in a perfectly flaky and moist result and infusing all of the flavors into the fish and veggies.

This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote!

So why should you consider cooking fish in parchment paper? There are three main reasons:

1. Easy clean-up! I’m telling you – this has to be the easiest, and cleanest, way to cook fish. The clean-up is incredibly minimal – everything is both cooked and served in a nice neat little parchment packet.

...GET THE RECIPE for Fish en Papillote (Cod in Parchment Paper) with Garlic Butter and Veggies!

Salmon bites is an easy 5-ingredient, 10-minute recipe, featuring cubed salmon marinated in a simple honey sesame soy sauce and pan-seared to crispy perfection! Since marinating is optional, you can whip this up at a moment’s notice, and you’ll want to put the marinade on everything.

Salmon is one of my favorite proteins to cook. It’s loaded with nutrition, including good-for-you omega 3s and Vitamin D, and it’s easily accessible at any grocery store.

It’s not super expensive, but it’s not super cheap either. So I love cubing the salmon into bite-size pieces to make salmon bites. Somehow, cooking smaller pieces seems to make it go further.

Maybe it’s because each little salmon nugget is so satisfying, wrapped in tons of flavor from the sauce and seared to crispy perfection. It also means you can buy any kind that’s cheap, because you don’t need huge beautiful thick fillets for this, which are usually more expensive.

The marinade is the same that I use for searing ahi tuna – a simple mixture of soy sauce, toasted sesame oil, and honey.

These salmon bites are perfect served in a salmon bowl, with cooked rice and some sautéed veggies.

...GET THE RECIPE for Pan-Seared Salmon Bites with Honey Sesame Soy Sauce!

Shrimp Ceviche is a delicious Peruvian-inspired no-cook shrimp salad recipe served cold, perfect for a hot day as a light meal or appetizer. Ceviche is traditionally made with raw seafood, but this version cheats just a bit. Using cooked shrimp, which is readily available at any grocery store, means you don’t have to worry about letting it marinate for a long time or using expensive sushi-grade fish.

Ceviche is so refreshing, healthy, and takes mere minutes to make. It’s packed with lean protein from the shrimp, healthy veggies, and marinates in a simple citrus-based dressing.

This version has mango in it for a slightly sweet addition that’s absolutely delicious. It also uses both the juice and zest of limes, lemons, and an orange, which amps up the citrus flavor without adding more acidity. It’s the perfect easy summer recipe, especially since NO COOKING is needed!

You’ll love this version of ceviche that’s made with cooked shrimp, so you don’t have to worry about dealing with raw fish or raw shellfish. As a bonus, this also makes it faster, easier, and cheaper to whip up at a moment’s notice!

What is Ceviche?

Ceviche is a Peruvian dish traditionally made with raw fish or shellfish.

...GET THE RECIPE for Easy Shrimp Ceviche!

This Fish Chowder is my Dad’s recipe, and the real deal creamy New England version, made simply with cod (or another whitefish), potatoes, and onions, and a base of clam juice, milk, and cream. The key to perfect fish chowder is poaching the fish gently so it perfectly flakes apart. This recipe enhances the flavor by scalding the milk with onion, to infuse the onion flavor throughout, with a wonderful blend of herbs and spices. You’re going to love this easy fish soup recipe!

My dad came to visit last week, and lucky for me, he made his famous fish chowder! I was able to snap some photos and work with him to document his secrets, which I’m sharing with you in this post.

This New England Fish Chowder is the REAL DEAL. Creamy, rich, and quite simple. At its base are just fish, potatoes, and onions. But this fish chowder is made extra delicious with a few secrets:

1. The addition of choice herbs and spices (bay leaves, thyme, nutmeg, and chives)
2. Using onion-infused scalded milk (way easier to make than it sounds, I promise)
3. A simple technique of gently poaching the fish so the flakes stay intact and meaty, meltingly tender, and not overcooked.

...GET THE RECIPE for Dad’s New England Fish Chowder!

You’ll want to make these Easy Crab Cakes over and over – it’s a simple 15 minute, no fuss seafood recipe that’s always a crowd pleaser! Make them mini to serve as an appetizer or larger for a main course, and be sure to have some fresh lemon to squeeze on top along with a dipping sauce like tartar sauce or remoulade sauce. This recipe uses any kind of crab meat you want – jumbo or claw, fresh or canned, meaning it can be very budget friendly to make.

These simple crab cakes are a great go-to recipe for any time of year. Because you can use fresh or canned crab meat, you can make this wherever you live. And if you use claw meat, you’re looking at a surprisingly budget-friendly meal for something that’s usually expensive (though indulging in fresh jumbo lump meat would certainly take them up a notch!).

My friends in Maryland may shake their heads because I didn’t include Old Bay seasoning in this recipe. My friends in New Orleans may wish I served them with remoulade sauce instead of tartar sauce.

...GET THE RECIPE for Easy Crab cakes!

This easy recipe for Sautéed Shrimp features Greek flavors – plenty of fresh chopped garlic, oregano, and a little crushed red pepper for spice (if you want it). Fresh lemon juice and white wine are added to the skillet at the end and reduced until a thick, luxurious sauce coats every piece of shrimp. These little flavor bombs take only 15 minutes to make are great added to salad, to a shrimp gyro, or just on their own!

In this recipe, chopped fresh garlic (and plenty of it) is sautéed first over a lower heat, along with oregano and crushed red pepper, in olive oil. This helps toast the garlic (but not burn it), and infuse the garlic, herb, and red pepper flavor into the oil and allows all the flavors from the spices bloom.

The shrimp are then added and partially cooked, then they finish cooking while fresh lemon juice and white wine reduce in the skillet. The result is a thick, bright, flavorful sauce that coats every bite of shrimp.

Fair warning: this sautéed shrimp is addicting.

...GET THE RECIPE for Sautèed Shrimp with Garlic, Lemon, and Herbs!

Shrimp Stir Fry with Vegetables is an easy weeknight dinner that takes 20 minutes to throw together with only a few ingredients! You can use any veggies you want, fresh or frozen, for this deliciously simple, healthy, and low calorie shrimp stir fry recipe, and you can make it spicy or mild depending on preference. Plus it’s gluten-free and dairy-free as well!

Shrimp is one of my favorite proteins to cook. Why? Because it’s super healthy, and takes about 3 minutes (literally – three minutes) to cook through. I always keep some in my freezer for fast, healthy, and easy weeknight dinners.

And this shrimp stir fry packs a nutritious, healthy punch with the addition of LOTS of vegetables. Four whole cups of veggies! And the best part? You can use any veggies you want – fresh or frozen – for this recipe (I used asparagus, bell pepper, and shredded carrots).

The stir fry sauce is super simple. I tried to steer away from lots of pre-made condiments for those with a more minimal kitchen – you only need a few ingredients you probably already have to whip up the easy, simple sauce (though you can use any stir fry sauce you like for this recipe as well).

...GET THE RECIPE for Easy Shrimp Stir Fry with Vegetables!

Seafood Linguine fra Diavolo is an easy Italian pasta recipe that features perfectly cooked linguine pasta in a spicy red sauce! With only 4 ingredients and 20 minutes, you’ll love this easy weeknight pasta recipe. Use shrimp, calamari, scallops, mussels, or any mixed frozen or fresh seafood you want!

Seafood lovers, rejoice. You’re going to love this easy Italian pasta recipe for Seafood Linguine fra Diavolo!

Fra Diavolo is Italian for “Brother Devil,” and is the name for a spicy red sauce served with pasta, seafood, or both. This recipe is so simple, so delicious, and uses only four ingredients and takes 20 minutes to make, start to finish. No joke. Perfect for a busy weeknight, but special and tasty enough to serve at a dinner party.

It’s easy to control the amount of spice in this recipe based on personal preference. All you need is seafood (I used a bag of frozen mixed seafood… more on the specifics later), marinara sauce, linguine, and crushed red pepper to make this (along with some salt and olive oil).

...GET THE RECIPE for Seafood Linguine Fra Diavolo!

Pasta Puttanesca, or Spaghetti alla Puttanesca, is an aromatic and flavor-packed Italian recipe with a sauce filled with flavorful ingredients like olives, capers, lots of garlic, and anchovies. Never cooked with anchovies before? Don’t fret – this recipe is beyond easy and takes only 10 minutes of prep. The anchovies add an intense savory, umami-packed flavor that makes this traditional puttanesca sauce authentic and delicious.

Did I eat two and a half servings of this in one sitting? Yes. Did my kids eat theirs all up? You bet. Did I immediately add all the ingredients to my grocery list after eating this? 100%.

This pasta puttanesca is one of my FAVORITE Italian recipes of all time, and this version tastes so authentic and traditional. A few tips and tricks boost the flavor and make the sauce thick and luxurious, clinging to every bite.

It’s traditionally made with spaghetti, but you can use any kind of pasta you like.

And even if you think you don’t like olives, capers, or anchovies – you should give this recipe a try.

...GET THE RECIPE for Pasta Puttanesca!

This Oven BBQ Salmon is baked in the oven to flaky, tender perfection with a thick, caramelized BBQ glaze on top with only TWO ingredients – salmon and barbecue sauce (plus a little oil, salt, and pepper). You’re going to love this easy 15 minute recipe, and since you use the broiler it’s even faster than regular baking!

You all LOVE my Oven BBQ Chicken recipe– it’s been one of my top posts for years and has over 200 five-star reviews. The trick lies in the basting technique, which I adapted for this oven-broiled BBQ salmon recipe.

But the thing I love about this BBQ salmon as opposed to chicken? It’s healthier, it’s less messy (since chicken grease gets everywhere), and it takes MUCH less time.

You only need about 10 minutes of cooking time and 5 minutes of prep for this BBQ salmon recipe. You’ll need to take it out of the oven to baste with BBQ sauce a couple of times, which results in a thick, sticky sweet, deliciously caramelized layer on top of the salmon.

...GET THE RECIPE for Oven BBQ Salmon!

Garides Saganaki, or Greek Shrimp with Tomatoes and Feta Cheese, is a one-skillet, easy recipe that’s packed with bright, fresh flavors. And it takes only 25 minutes! It’s low-carb on its own but I love serving it with crusty bread to mop up all the sauce.

You’re going to LOVE this easy Mediterranean shrimp recipe. The flavors from onion and garlic, fresh lemon juice and oregano, and salty feta cheese with savory tomatoes is out of this world.

This Greek shrimp dish is similar to a stew, so it’s great to serve with some crusty bread or pita, rice, grits/polenta, or pasta to make sure you can mop up the sauce.

There are many versions of garides saganaki out there, and I sought out to make the easiest possible version with the most readily available ingredients.

Some recipes use ouzo; this uses white wine instead (which can be omitted).

Some call for cooking the shrimp separately; this recipe poaches them directly in the tomato sauce for simplicity and more infused flavor.

...GET THE RECIPE for Greek Shrimp with Tomatoes and Feta (Garides Saganaki)!

This easy Shrimp and Orzo Salad recipe is served cold, drizzled with the most delicious garlicky, lemony fresh herb vinaigrette! The corn, tomatoes, and green onions complement the shrimp really well in this 25-minute make-ahead recipe. And if you don’t have fresh herbs? No problem- just use dried.

You’ve got to add this yummy recipe to your pasta salad collection. It’s packed full of fresh flavors and is sure to be a crowd pleaser, whether you make it for a light meal or serve it as a side at a potluck or summer BBQ.

And because you can make it ahead of time, it’s perfect for meal prep lunches all week long!

Lately, I’ve received feedback that including ingredient substitutions in my recipes has been helpful. I hear you, and I’m going to start including them when applicable, so you can use what you have on hand and not worry about running to the store!

For example, I love orzo in this easy shrimp salad recipe, but you can use any kind of pasta shape you want.

...GET THE RECIPE for Shrimp and Orzo Salad!

These healthy Blackened Shrimp Tacos are smothered in a cool, creamy dill sauce made with Greek yogurt. You’re going to love this easy 15-minute recipe, plus these tips for defrosting frozen shrimp and toasting corn tortillas perfectly!

Picture this: Warm toasty corn tortilla. Spicy shrimp smothered in blackening spices. Cool and creamy dill sauce with lime and scallion made with Greek yogurt. And if you want (and I highly recommend you do this), a nice cold margarita to wash it all down.

These tacos are, simply put, the perfect quick and easy dinner. They’re light and healthy (especially since the base of the sauce is Greek yogurt, but you can use sour cream if you prefer), and they take only 15 minutes to make (!!).

What is blackened shrimp?

Blackening is a Cajun cooking technique that is often used with fish. 

The shrimp, in this case, are coated with a spice mixture and cooked in a very hot cast iron skillet in melted butter.

...GET THE RECIPE for Blackened Shrimp Tacos with Creamy Dill Sauce!

These Seared Ahi Tuna Steaks (also known as yellowfin or bigeye tuna) take only SIX MINUTES to cook to medium-rare perfection and are bursting with delicious umami flavor from the soy sauce and toasted sesame honey marinade recipe! And since marinating is optional, you can whip this tuna steak recipe up at a moment’s notice. I like serving these seared tuna steaks with rice and green beans, or simply over a bed of greens with an Asian-style salad dressing.

If I can get dinner on the table in less than 30 minutes, I’m a happy camper. Under 20? Even better. But under TEN? It’s almost too good to be true! But this one is DEFINITELY true.

So true that we’ve made these Six-Minute Seared Ahi Tuna Steaks twice in the past two weeks and fully plan on doing it again this coming week.

As you may have guessed from the title, this recipe only takes about six minutes, and it’s absolutely mouthwateringly delicious. And healthy. And EASY! What more could you want?

Fish in any form usually cooks up extremely quickly. Maybe that’s why I have so many salmon recipes on the blog.

...GET THE RECIPE for Six-Minute Seared Ahi Tuna Steaks!

These Salmon Patties (or salmon cakes, or salmon croquettes) are such a simple, frugal 20-minute recipe packed with healthy ingredients! Whatever you call them, they’re sure to be a win with your entire family, especially when served with a cool, creamy lemon sauce.

Salmon is one of my favorite ways to get LOTS of bang for your buck in terms of nutrition in a short amount of time. But sometimes salmon is really expensive, which makes it harder to eat frequently.

Enter: CANNED SALMON. It’s always wild caught, it’s super cheap (around $3 a can!), and it’s already cooked, just like canned tuna.

My kids (age 1 and 2) are hit or miss when it comes to tuna, so I was a bit apprehensive to serve this to them, but I am pleased to report that they LOVED these salmon patties. Woo hoo! It’s such a healthy, economical meal that’s perfect for the whole family.

And the SAUCE. These salmon patties are served with a cool, creamy, simple lemon sour cream sauce that’s potentially my new favorite sauce ever.

...GET THE RECIPE for Salmon Patties (aka Salmon Cakes or Croquettes)!

This Classic Shrimp Scampi Recipe is so easy to make in only 15 minutes! It’s perfect served with crusty bread or pasta to soak up all the luscious garlic butter sauce for an easy weeknight meal.

Shrimp scampi may sound fancy, but it’s such a ridiculously easy dinner to make on any weeknight! The thick sauce has four cloves of garlic and lots of butter, making it rich and luxurious.

I like shrimp scampi served with pasta (my favorite is linguine) or with crusty bread. You must have something with which to mop up all the amazing sauce- it would be a sin to let it go to waste!

But it’s also easy to keep this shrimp scampi recipe low carb by serving it with zucchini noodles or cauliflower rice, and keep it gluten-free by serving it with cooked rice. Or just dive right into the skillet with a spoon. No judgement here!

In this post, I’ll explain how to make shrimp scampi, how to defrost frozen shrimp, how to make sure the scampi sauce is super thick, and give you some more tips and tricks for the BEST and easiest shrimp scampi possible!

...GET THE RECIPE for 15-minute Classic Shrimp Scampi!

This Sheet Pan Salmon and Veggies is smothered in a delicious lemon garlic butter sauce and will be your favorite new quick and easy dinner recipe!

This low-carb and keto-friendly sheet pan dinner features a whole filet of salmon drizzled with melted garlic butter, then roasted in the oven with zucchini and summer squash. It’s packed with simple flavor that lets the ingredients shine.

The salmon cooks perfectly every time. It’s ultra-moist and flakes apart perfectly. Zucchini and summer squash are quick-cooking vegetables, so everything cooks for only 20 minutes all at once with only 5 MINUTES of ridiculously easy prep!

This post explains how EASY it is to make this sheet pan salmon, how to make sure the salmon stays moist, how to make sure the salmon and veggies are browned but not overcooked, and provides suggestions for other vegetables to use in this recipe.

How to make Garlic Butter Sheet Pan Salmon and Veggies

I can’t get over how easy it is to prep and cook this meal. You’re going to LOVE how simple this recipe is!

...GET THE RECIPE for Garlic Butter Sheet Pan Salmon and Veggies!

This New England Baked Haddock Recipe is so comforting, delicious, and easy to make! This easy, family-friendly dinner uses only THREE ingredients and requires only FIVE MINUTES of hands on time.

If you are from New England, you have had New England Baked Haddock. If you aren’t or haven’t had it… you need to get it in your mouth ASAP. And I mean like, now.

You only need THREE ingredients for this baked haddock recipe: fish, butter, and bread crumbs, plus some salt and pepper. And lemon and parsley, if you want to get a little crazy. This is such a simple and inexpensive meal to make.

This is a very traditional dish in New England, and is often served as the fish option at weddings and other shindigs. It can be ordered at almost any seafood restaurant (sometimes, it’s made with cod), and is so melt-in-your-mouth yummy, it will be hard to go back to eating fish any other way!

New England baked haddock is perfect for when you want something pescatarian, but a little more soul-satisfying than your average light and healthy fish recipe.

It’s almost like fish meets casserole.

...GET THE RECIPE for New England Baked Haddock!

This post is sponsored by Reames® and SheKnows Media. All opinions are my own.

Tuna casserole is one of my favorite comfort foods, and I love to do a Tex-Mex twist on an American classic.

This Tex Mex Tuna Noodle Casserole is bursting with flavor, packed with veggies, and can be made in a skillet so you use fewer dishes. Using Reames Frozen Egg Noodles takes it over the top!

To be honest, before making this casserole, I never knew that fresh frozen egg noodles existed. Once I discovered that I could get a homemade taste without any hassle, my world turned upside down.

I used Reames Frozen Egg Noodles from the freezer section of my grocery store, and I may never go back to dry egg noodles from the aisle again.

Reames Frozen Egg Noodles are completely different than your average egg noodle. They’re thick and the texture is the perfect level of chewy. Since they’re so hearty, they’re filling as well so you can have them as your main meal. These qualities plus the seriously homemade taste have me hooked!

There’s just something special about a good casserole in the cold months.

...GET THE RECIPE for Tex Mex Tuna Noodle Casserole!

This Classic Shrimp and Grits recipe is SO easy, SO simple, and the ULTIMATE Southern comfort food. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone-ground grits with cheese (but it’s easy to adapt to have no bacon, or other flavors and ingredients). And the whole thing only takes 30 minutes to make!

Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. It’s traditionally a breakfast dish, but I love it for a quick dinner.

Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole/cajun spin.

In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end.

The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. It’s so insanely delicious!

I love the simplicity of this recipe.

...GET THE RECIPE for Easy Classic Shrimp and Grits!

This Blackened Tilapia is packed full of spicy Cajun flavor and comes together in LESS THAN 10 MINUTES! Topped with a cool and refreshing avocado cucumber salsa, this is the perfect quick and easy low-carb recipe.

It’s ridiculously fast and easy to make this blackened tilapia. With the help of some very high heat and pre-mixed blackening seasoning, this is a no-fuss recipe that’s perfect for busy weeknights.

Blackening is a Cajun cooking technique that involves coating fish, shrimp, or other protein in a spice mixture, usually consisting of thyme, oregano, chili powder, salt, pepper, garlic, and onion, and cooked over very high heat in butter. The spices become burned (yes, it’s OK to burn your food in this situation), hence the term “blackened.”

For a 100% paleo/whole30 compliant or dairy-free recipe, you can use ghee or olive oil instead of butter. I like using butter because it’s more authentic- the milk solids in the butter also become a bit burnt, enhancing the blackened flavor.

I used a store-bought blackening seasoning for this, but you can easily mix up a homemade version. I was just feeling a bit lazy.

...GET THE RECIPE for 10-Minute Blackened Tilapia with Avocado Cucumber Salsa!

This is the most PERFECTLY cooked poached salmon. Ever. Simmered gently in dill and onion infused water until just done, it’s tender and flaky and moist every time. And the best part? It’s drizzled in melted butter with chives. Oh this is so good. SO good.

The only thing that could possibly make this low-carb, 15-minute (yes, 15 MINUTE) recipe better is having someone else cook it for you. And lucky me- my father did just that when he came to visit last week!

What better way to celebrate Norwegian Independence Day than with a Norwegian poached salmon recipe?

It was SO good, and SO simple, and it took him almost no time to make it at all. I knew I had to have him teach me how to make it, so I could share it with you good people.

I couldn’t wait more than a week to make it again. This might have to become a weekly recipe in our house.

I’m telling you- this recipe could not be easier to make.

In summary, here’s what you do: boil salmon in water with some dill, salt, and red onion.

...GET THE RECIPE for 15-Minute Perfect Poached Salmon with Chive Butter!

Eat more fish- that’s one of my biggest healthy eating goals for 2018. Packed with omega-3 fatty acids and lean protein, fish and seafood is a staple of the Mediterranean diet. This Instant Pot Fish Stew is a perfect way to incorporate more fish into your diet! And it only takes 20 minutes to make start to finish in your pressure cooker (but you can make it on your stovetop or slow cooker too!).

I used sea bass to make this. It’s a relatively inexpensive fish, it’s mild tasting, sturdy, and usually wild caught. And it’s easy to find in the freezer section of your grocery store. You can use any other firm white fish, such as cod or halibut, or even tilapia, if you want.

The thing I love about this stew is the fish stars as the main ingredient. It’s bulked up a bit with some potatoes and tomatoes, and flavored simply with fresh lemon juice, fresh dill, and extra-virgin olive oil, with just a pinch of red pepper for spice.

I cut my fish into large pieces- about 2 inches each. This ensured it wouldn’t vanish into the soup.

...GET THE RECIPE for Instant Pot Fish Stew (Stovetop and Slow Cooker Optional)!

I’m in LOVE with this colorful – and healthy – Mandarin Orange Glazed Salmon. It was a welcome reprise this week from the seemingly never-ending piles of cookies and cakes that abound during the holidays. Light, flavor-packed, perfectly broiled and flaky salmon with a thick, sticky, sweet and salty orange flavored glaze on top, served with steamed broccoli and rice? Yes, please!

This recipe only takes 15 minutes to make, start to finish. And the broiling/glazing method I used results in the most perfectly cooked salmon ever- it stays super moist and flakes perfectly.

I’ve also included an optional step to ensure the salmon skin gets crispy- as with chicken, I love to eat crispy salmon skin. It has a deep flavor and is very nutritious– it’s packed with a high concentration of Omega-3 fatty acids. Searing it in a hot skillet before adding it to the baking sheet to broil will ensure it’s crispy and delicious, rather than soft and rubbery.

I’m just all about Mandarin oranges this week! We have a satsuma orange tree that we planted in the spring, and it’s produced tons of fruit this fall.

...GET THE RECIPE for Mandarin Orange Glazed Salmon!