This is a quick and easy dinner option using the Sweet Orange Rub with salmon fillets (from Cooking Light magazine). Instead of the usual lemon wedges, this dish is served with orange.

2 tbsp brown sugar
1 tsp chili powder
1/2 tsp orange zest
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper 
4 (6 oz) salmon fillets, skinned
cooking spray
1 large orange, cut into 4 wedges

Preheat broiler.

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place fillets on a broiler pan coated in cooking spray. Broil 8-10 minutes or until salmon flakes easily when tested with a fork. Serve each fillet with an orange wedge.

Original Name: “Farfalle with Salmon, Mint, and Peas” from the book Everyday Food: Great Food Fast.  Farfalle is a fancy, technical way of saying Bowtie Pasta. This is from the “Kitchen’s of Martha Stuart.” The original recipe called for peas, but I substituted green beans. Seasonal mint flavors compliment the fresh lemon and mild salmon, I would recommend the green beans on the side with some garlic.

1 lb farfalle (bowtie pasta)
1 1/2 lbs skinless salmon fillet
2 lemons, zested and juiced
1 package (10 oz) frozen green peas OR 3/4 lb fresh green beans, snipped
2 tbsp butter
1/4 cup chopped fresh mint, plus more for serving
Salt and pepper, to taste

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain, reserving 1 cup of the pasta water, return the pasta to pot.

Meanwhile, season the salmon with salt and pepper (about 1/4 tsp salt and 1/8 tsp pepper) and place in a large skillet. Add 1/4 cup water and the lemon zest and juice. Bring to a simmer over medium heat. Cover, steam for 10 minutes.

Add frozen peas (or green beans) and steam, covered, until the peas are tender and the salmon is opaque, 6 to 8 minutes.

Transfer to the pot with the pasta. Add butter and mint. Season with additional salt and pepper as desired. Toss, gently flaking the fish and adding reserved pasta water as desired. Serve immediately, sprinkled with more mint.

From Cooking Light magazine: The delicate combination of fresh dill and lemon lend just enough flavor to add interest to plain baked fish. This is one of the first times I served fish, and it was super easy!

 4 (6 oz) salmon fillets (about 1 inch thick)
1 1/2 tbsp finely chopped fresh dill (or 1-2 tsp dried dill)
1/2 tsp salt
1/8 tsp pepper
4 lemon wedges
Cooking spray

Preheat oven to 350F

Place fish on baking sheet lightly coated with cooking spray (do not remove skin). Lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper.

Bake at 350F for 10 minutes or until fish flakes easily when tested with a fork. Thicker cuts of meat will take longer to bake.

Make a heart-healthy meal with steamed asparagus and pomegranate juice!

Here is my first attempt at fish (or any seafood for that matter). This recipe comes from Smuckers.com and can be used with salmon, sole, or flounder. Just be careful when preparing this dish to remove all skin and bones from the fish fillets.

Fish Fillets:
1 egg
1 tbsp water
1/2 cup corn flake crumbs or bread crumbs
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
4 small fillets of salmon (sole or flounder)

Apricot Lemon Sauce:
2/3 cup Smuckers Low Sugar Apricot Preserves
1 tbsp lemon juice
1/2 tsp grated lemon peel
1 tsp prepare mustard
1/8 tsp salt

Preheat oven to 425F and coat a baking sheet in cooking spray.

In a pie plate or shallow bowl, combine egg and water. In a plastic bag, combine crumbs, salt, paprika, and pepper. Shake bag well to distribute ingredients. Dip each fillet into egg mixture, drop into bag and shake to lightly coat with crumbs (do not over coat). Arrange fish in a single layer on baking sheet.

Bake for 7-10 minutes or until fish flakes easily with fork (do not turn fish). Be careful not to over bake or the surfaces will start to harden.

Meanwhile, in small saucepan, combine sauce ingredients over low heat. Stir occasionally and serve sauce with fish. TIP: use one whole lemon, cut in half. Use the first half for juice and grated peel. Cut the second half into wedges to serve on plates.

Serving Suggestions:
Since salmon and citrus are both high in anti-oxidants, why not make an anti-oxidant meal? Serve this dish with a fresh spinach salad tossed with raw almonds and olive oil, pomegranate juice or green tea, and dark chocolate for dessert. Also try with a white & wild rice blend mixed with sliced almonds and chopped celery.

The sauce is very tart, to make it sweeter follow the below instructions:
Use regular preserves or add 1/2 tsp sugar
Increase salt to 1/4 tsp
Add 1/8 tsp regular or red pepper
Substitute honey-dijon mustard for regular mustard