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Trout also works incredibly well for this recipe. This recipe is creamy & crispy, the best of both worlds plus super quick & easy to make. I have been buying trout a lot more lately because it is often cheaper than salmon! Salmon and trout are very similar in flavour, texture and colour. Your average eater won't even notice the difference until they look at the skin side! Crispy Ranch Salmon Serves 4 What you'll need: 1.5 lbs fillet salmon or trout Salt & pepper, to taste 1/2 cup panko breadcrumbs 1 lemon, zested 1 tbsp olive oil 1/3 cup mayo 1/2 lemon, juiced 1/2 tsp dried parsley 1/2 tsp dried dill 1/2 tsp dried chives 1/4 tsp garlic powder 1/4 tsp onion powder For serving Charred scallions Lemon wedges Steps: Preheat the oven to 425F Place the fish skin side down on a parchment lined baking sheet and season with salt and pepper. Add 1/2 cup panko breadcrumbs to a medium bowl along with the zest of 1 lemon and 1 tbsp olive oil. Set aside. In another medium bowl whisk together 1/3 cup mayo, juice of 1/2 a lemon, 1/2 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder. Spread the ranch mixture evenly over the salmon fillet. Sprinkle the panko mixture over the fillet and gentle press it into the ranch mixture. Bake for 12-15 minutes until cooked to an internal temp of 135F. To serve: Serve on a baking sheet or serving platter scattered with charred scallions and lemon wedges. Enjoy, my friends!

Tuna ceviche is the perfect summer recipe. It's light, fresh and packed with flavour! Be sure to buy tuna that has been previously frozen. This will ensure that it is safe to consume raw. Typically ceviche recipes require to "poach" raw fish or shrimp in a lot of citrus juice for 30 minutes or so before it is consumed. But with this recipe that isn't needed because the tuna will toughen as it's sits in the citrus, which isn't ideal. Eat this ceviche immediately after making so the tuna doesn't get too tough! Sesame Tuna Ceviche Serves 3-4 as a snack/appetizer What you'll need: 200g yellowfin tuna (also known as ahi tuna), 1 inch cubes 1/4 english cucumber, 1 inch cubes 2 tbsp picked or raw red onions, minced 1 avocado, 1 inch cubes 1 garlic clove, grated 1 tsp grated fresh ginger 3 tbsp chopped cliantro leaves Zest of 1 lime Juice of 1 1/2 limes 1 tsp toasted sesame oil 1 tbsp sesame seeds (I did a combo of white & black) Salt, to taste Lettuce leaves &/or tortilla chips, for serving Steps: Add 200g of cubed yellowfin tuna, 1/4 of an English cucumber, cubed, 2 tbsps picked or raw red onion, 1 diced avocado, 1 grated garlic clove, 1 tsp grated ginger, zest of 1 lime, juice of 1 1/2 limes, 1 tsp toasted sesame oil, 1 tbsp sesame seeds to a bowl and mix to combine. Season with salt, taste & adjust seasoning. To serve: spoon into lettuce boat, serve with tortilla chips or eat by itself (Yes, it's that delish!). Serve immediately. Enjoy, my friends!

Greek salad is always a crowd pleaser. This super simple Greek dressing comes together with just a few items from your fridge and pantry. Trust me, your guests will be asking for the recipe. In my opinion, salad should be less lettuce and more of the good stuff . So this Greek salad recipe is just that, more tomatoes, cucumber, onion, kalamata olives and feta of course! Best Ever Greek Pasta Salad Serves 6 What you'll need: Salad 1 romaine lettuce heart, washed & cut into bite size pieces 2 cups cherry tomatoes, halfed 1 english cucumber, quarted and cut into bit size pieces 1/2 medium red onion, thinly sliced 1/3 cup kalamata olives Feta cheese, as much as your heart desires Dressing 1/4 cup extra virgin olive oil 1 tbsp red wine vinegar 1/2 lemon, juiced 1 heaped tsp dried oregano 1 garlic clove, grated 1/4 tsp salt 1/4 tsp black pepper Steps: In a glass jar with a lid combine 1/4 cup extra virgin olive oil, 1 tbsp red wine vinegar, the juice of 1/2 lemon, 1 tsp dried oregano, 1 grated garlic clove, 1/4 tsp salt and 1/4 tsp black pepper. Secure the jar with the lid and shake to combine. When ready to serve, pile 1 head of chopped romaine hearts, 2 cups of halved cherry tomatoes, 1 english cucumber, quarted & cut into bite size pieces, 1/2 red onion, thinly sliced, 1/3 cup kalamata olives and as much feta cheese as you please into a large salad bowl (large enough so you have plenty of space to toss the salad without ingredients flying all over your counter!). To serve: Place salad on the table, shake the jar of dressing again to combine. Pour dressing over salad a the table and toss to coat all the ingredients in the dressing. Serve immediately. Eat up, my friends!

Traditional caesar salad just got a glow up! This kale caesar salad recipe is everything you wanted to glam up your dinner table this summer. Sweet/smoky salmon, creamy garlicky caesar dressing, crunchy croutons, I mean it really is perfection. The most impotant thing to remember when working with kale is that you MUST massage the kale before adding the dressing. This helps to soften the leaves and make it more palatable. Trust me on this one & thank me later ;) *If you can get your hands on West Coast Select Maple Smoked Salmon Nuggets, I hightly recommend it for this recipe. Otherwise try and get a smoked/candied salmon. The sweetness really levels up this recipe. Have a look on the ingredient list to see if there is sugar, maple syrup, honey or another sweetner added. It soooo worth it! Smoked Salmon Kale Caesar Salad Serves 4 What you'll need: Creamy Caesar Dressing 1/2 cup mayo 1/2 lemon, juiced 1 heaping tbsp capers, roughly chopped 1 tbsp red wine vinegar 1 garlic clove, grated 1 tsp dijon mustard Lots of freshly ground black pepper 1 tsp truffle oil, optional Salad 1 large bunch of curly kale, taken off the stems & roughly chopped 1 tbsp extra virgin olive oil 1/2 lemon, juiced Pinch of salt 200 g smoked salmon, *see note above (I used West Coast Select Maple Smoked Salmon Nuggets), roughly chopped or broken up with your hands into bite size pieces. 1/4 cup thinly sliced red onion or pickled red onions 1/4 cup croutons (store bought or homemade) Steps: Start by massaging the kale. Add the roughly chopped kale to a large bowl, drizzle 1 tbsp extra virgin olive oil and the juice of 1/2 lemon over the kale leaves and sprinkly with 1 pinch of salt. Massage the kale with your hands until all the leaves are softened slightly, about 1 minute. Set aside. In a medium bowl or large measuring cup combine 1/2 cup mayo, juice of 1/2 lemon, 1 tbsp roughly chopped capers, 1 tbsp red wine vinegar, 1 grated garlic clove, 1 tsp dijon mustard, black pepper, and 1 tsp truffle oil (if using). Whish until combined. To assemble & serve: Toss massaged kale with desired amount of dressing. Pile onto a serving platter, top with smoked salmon pieces, thinly sliced red onion (or pickled red onion and croutons. Serve. Store leftover dressing in an airtight jar in the fridge for up to 5 days. Massaged kale (without dressing) will keep for 3 days in a airtight container in the fridge. Enjoy, my friends!

The best taco salad recipe with a creamy jalapeno ranch dressing. The perfect lunch or dinner for a hot summer day. Taco salad is one of my go-to meals of summer! Just brown your ground beef, blend up the dressing and you're good to go! Not only is this jalapeno ranch dressing amazing on this taco salad but I also love it on burritos and as a veggie dip! Jalapeno Ranch Taco Salad Serves 4 What you'll need: Jalapeno Ranch Dressing 1/2 cup Greek yogurt 1/2 cup mayo 1 lime, juiced 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried chives 1/2 tsp kosher salt 1/2 tsp black pepper 1/4 tsp dried parsley 1/4 tsp dried dill 1 jalapeno, sliced (remove seeds if you're not into spice) Handful of fresh cilantro Salad 1 lb ground beef 1 packet of taco seasoning (or homemade) 2 thinly sliced green onions 1 can corn kernels, drained 1/2 pint cherry tomatoes, quartered 1 avocado, sliced 1-2 romaine hearts (depending on size), roughly chopped 1/2 cup cilantro leaves, roughly chopped Handful tortilla chips, lightly crushed 1/2 cup shredded cheddar cheese (optional) Steps: Brown 1 lb ground been in a large skillet, drain fat. Add seasoning packet and follow remaining instructions on packet. If using homemade seasoning, add 2-3 tbsp of seasoning to the pan along with 1/3 cup water. Cook just until water has evaporated. Turn off the heat and set aside. Blend 1/2 cup Greek yogurt, 1/2 cup mayo, the juice of 1 lime, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried chives, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp tsp dried parsley, 1/4 tsp dried dill, 1 sliced jalapeno and 1 handful of fresh cilantro in a blender until smooth. Assemble salad ingredients into bowls, drizzle dressing over the salads & top with crushed tortilla chips & shredded cheddar Enjoy, my friends!

This lentil salad recipe is simply the best! It keeps in the fridge for 5 days, making it the perfect make-ahead recipe for work or school lunches! The key to the best flavour in this lentil salad recipe is adding the lentils to the dressing while they are still warm. As the lentils cool, they will soak up all the flavours of the dressing ingredients. I used green lentils for this recipe. They are sometimes labelled as 'puy lentils' or 'French lentils'. Regardless of which lentils you use, the KEY is to not overcook your lentils! Overcooked lentils will be the death of this recipe! If you're looking for an easy protein & veg main to serve with this, my Sheet Pan Salmon & Broccoli or Fish in Parchment Paper would be lovely! Best Lentil Salad Serves 4-6 What you'll need: Salad 1 cup dry green lentils 10 pitted kalamata olives, sliced 1/2 small red onion, minced 1/4 cup roughly chopped mint 1/4 cup roughly chopped parsley or cilantro 1/4 cup toasted almonds (or other nuts) Handful or dried cranberries or currants Crumbled feta cheese Dressing 1 tsp salt 1/2 tsp black pepper 1/4 tsp cumin 1/4 tsp turmeric powder 1/4 tsp ground cinnamon 1/4 tsp cayenne pepper 1/8 tsp cloves 1/4 cup extra virgin olive oil 3 tbsp red wine vinegar 1 tbsp maple syrup 1 heaping tsp dijon mustard Steps: Add 1 cup dry green lentils to a pot of cold water, make sure the water is at least 3 inches above the lentils. Bring to a boil, reduce to a simmer and cook until el dente. DO NOT OVER COOK the lentils, this is critical. Once the netils are cooked, drain the water and set the lentils aside to cool down a bit while you make the dressing. In a large bowl whisk together 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp cayenne, 1/8 tsp ground cloves, 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp maple syrup and 1 heaping tsp dijon mustard. Add 1/2 small diced red onion, 1/4 cup chopped fresh mint leaves and 1/4 cup chopped parsley to the bowl with the dressing and whisk again. Add the warm lentils to the bowl along with 1/4 cup toasted almonds, handful dried cranberries and your desired amount of crumbled feta cheese. Mix to combine. Serve immediately or store in an airtight container in the fridge for up to 5 days. Enjoy, my friends!

The easiest fish recipe ever, with virtually no cleanup. What more could you want for a weeknight meal? The versatility of this dish is really what makes it stand out. It's the perfect way to use up those half used veggies and herbs that you have sitting in the fridge. I kept it simple by just using salt and pepper to season my fish but you can use any spices you like! Cooking fish in parchment paper (or fish en papillote) steams the fish in it's own juice & all the delicious flavours of the veggies, herbs and citrus. It cooks up in just 15 minutes, making it a perfect meal for busy weeknights. Serve this recipe with one of my many salad recipes and call it a night! Fish in Parchment (Fish en Papillote) Serves 2 What you'll need: 1lb haddock (or other white fish like perch, tilapia, cod or halibut) Salt & pepper, to taste Extra virgin olive oil Thinly sliced veggies (I used green beans, bell peppers & onion) Any fresh herbs you have on hand (I used dill) Thinly sliced lemon + wedges for serving Steps: Preheat oven to 400F Pat fish dry with a paper towel and season liberally with salt & pepper. Line a baking sheet with a piece of parchment paper that is double the size of the piece of fish. Add your thinly sliced vegetables to one half of the parchment paper, drizzle with olive oil, season with salt & pepper and toss to coat. Lay you piece of fish on top of the vegetables and drizzle with olive oil. Lay the thinly sliced lemon and fresh herbs on top. Fold the other half of the piece of parchment over the fish. start folding in the edges towards the fish until you have a seal all the way around. This isn't going to be perfect so don't stress! Bake for 15 minutes. To serve: I like to serve the parchment packets right on the plate so I can tear it open at the table and eat it right from the parchment. Serve with fresh lemon. Eat up, my friends!

Honey Mustard Broccoli Crunch salad in the perfect make-ahead salad recipe to take on a picnic or BBQ. It keeps well for days and best of all, you don't need to cook the broccoli! No cook, but filling salads are my favourite! I know that this one requires you to cook the bacon but trust me, it's soooooo worth it! This broccoli salad is perfect for hot summer days because it's no-mayo and dairy free dressing won't go off, sitting in the sun. Honey Mustard Broccoli Crunch Salad Serves 4 What you'll need: 4 bacon strips 3 tbsp dijon mustard 3 tbsp extra virgin olive oil 3 tbsp honey 2 tbsp apple cider vinegar 1/2 lemon, juiced Salt & pepper, to taste 1 large broccoli crown & stem, finely chopped 1 large apple, small dice 1/2 large red onion, small dice 1/2 cup toasted pumpkin seeds (or other toasted seeds or nuts) Steps: Cook bacon until crisp. Drain on a paper towel and then roughly chop. Set aside. In a large bowl (large enough to mix the salad) whisk together 3 tbsp dijon mustard, 3 tbsp extra virgin olive oil, 3 tbsp honey, 2 tbsp apple cider, the juice of 1/2 lemon and salt and pepper to taste. Add 1 large chopped broccoli crown & stem to the bowl, along with 1 large diced apple, 1/2 large red onion, diced, 1/2 cup toasted pumpkin seeds and the reserved chopped cooked bacon. Mix to coast everything in the dressing. Store covered, in the fridge for up to 5 days. Enjoy, my friends!

Pickles and BBQ season are a match made in heaven. This dill pickle pasta salad will be the talk of any BBQ or picnic that you host this summer. She's a crowd pleaser! This dill pickle pasta salad is a rendition of a salad my mom used to make for me all the time growing up. Her salad had canned tuna which is a great option if you're looking to add some protein. Shredded chicken or a can of chickpeas are great here too! This dill pickle salad is best served next day to give all the flavours time to absorb into the pasta. But if you must, you can start enjoying 3 hours after making. If you're a pickle fan as much as I am, you'll also love my Dill Pickle Salad and Loaded Dill Pickle Soup recipes. Dill Pickle Pasta Salad Serves 8 What you'll need: 3 cups dry bowtie pasta (Farfalle) 3 large dill pickles, diced 3/4 cup old cheddar cheese, cubed 1/2 large red onion, small dice Salt & pepper to taste Dressing 1/2 cup mayonnaise 1/2 cup Greek yogurt 1/4 cup pickle juice (from the pickle jar) 1/4 cup chopped fresh dill 2 tbsp capers, chopped 1 tbsp sugar 2 garlic cloves, grated 1 lemon, zested Juice of 1/2 lemon Steps: Bring a large pot of water to a boil and cook 3 cups of dry bowtie pasta until el dente. Meanwhile, in a large bowl (large enough to mix all of the salad ingredients) whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/4 pickle juice, 1/4 cup chopped fresh dill, 2 tbsp capers, 1 tbsp sugar, 2 grated garlic cloves, the zest of 1 lemon and the juice of 1/2 lemon. When the pasta is finished cooking, strain the pasta and run the cooked pasta under cold water until cool. Make sure to drain off all the water. Add the cold cooked pasta to the bowl with the dressing and add 3 large chopped dill pickles, 3/4 cup cubed old cheddar cheese and 1/2 large diced red onion. Mix until everything is evenly coated in the dressing. Cover and refrigerate for minimum of 3 hours before serving. This salad is best served next day. Eat up, my friends!

This is not your Grandma's egg salad recipe, my friend. Fresh dill, capers, scallions, lemon zest, and pickled red onion come together to pack a flavourful punch in this far-from traditional egg salad recipe! Every once in a while I get on a egg salad kick and I can't get enough of it. It was one of those things as a kid I didn't care for but as an adult, YUMMMM! I love changing up the vessel that I use to transport the egg salad to my mouth. Sometimes it's bread, a wrap, lettuce or even a halved bell pepper! Not your Grandma's Egg Salad Serves 3-4 What you'll need: 4 large eggs 1/4 cup fresh dill, minced 1 celery rib, minced 2 scallions (green onion), thinly sliced 2 tbsp pickled red onion, minced (optional, but delish!) 1 lemon, zested 2 tsp capers, minced 3 tbsp mayonnaise, or more to taste Salt & pepper, to taste Steps: Put 4 large cold eggs in the bottom of a medium pot and fill the pot with cold water. Bring to a boil over high heat, immediately turn off the heat and cover. Set a timer for 12 minutes. When the timer goes off, immediately drain the water and plunge the eggs in an ice bath. Once the eggs are cool enough to handle peel and roughly chop. Add chopped eggs to a large bowl along with 1/3 fresh dill, chopped, 1 minced celery rib, 2 sliced scallions, 2 tbsp pickled red onion, chopped, the zest of 1 lemon, 2 tsp capers, minced and 3 tbsp mayonnaise. Mix until evenly coasted. Taste & adjust seasoning and/or add more mayo if you'd like it more wet. Refrigerate until ready to eat or serve immediately. To serve: spoon onto toasted bread and top with pickled red onion and/or more fresh dill. Eat well, my friends!

If you Chinese sweet & sour, this recipe is for you! Serve it up in a lettuce wrap or over rice! Simple & delicious! I'm not the biggest fan of leftovers, so I love recipes that can do double duty. I love that I can serve this sweet and sour shrimp in lettuce wraps one night & over rice, the next. If you're not into shrimp this recipe is also delish with chicken or pork, just adjust the cooking time accordingly to ensure your meat is cooked through. *You can totally make this recipe even easier by substituting the fresh mango for canned pineapple!* Sweet and Sour Shrimp - Two Ways Serves 4 What you'll need: Sauce 1/3 cup sugar 1/3 cup rice vinegar 3 tbsp tomato paste 2 tbsp + 1 tbsp water 2 tbsp soy sauce 1/2-1 tsp sriracha (depending on your heat preference) 1 tbsp cornstarch Stir-fry 1 tbsp grapeseed or avocado oil 1 lb. raw shrimp, peeled, tails removed & deviened 1/2 large red onion, 1 inch dice 1 small red bell pepper, 1 inch dice 1 medium mango, peeled & cut into 1 inch dice (or sub pineapple *see note above*) 2 garlic cloves, grated 1 tsp grated ginger 3 green onion, thinly sliced For serving 1/4 cup chopped peanuts or cashews Iceberg or butter lettuce leaves Cooked rice Cilantro leaves, optional Steps: In a medium bowl whisk together 1/3 cup sugar, 1/3 cup rice vinegar, 3 tbsp tomato paste, 2 tbsp water, 2 tbsp soy sauce and 1-1/2 tsp sriracha. Set aside. In a small bowl mix together 1 tbsp water and 1 tbsp cornstarch, set aside. Heat 1 tbsp grapeseed oil in a large frying pan over medium high heat. Pat the shrimp dry with paper towel then add to the frying pan. Season with salt and pepper and cook for 2 minutes on each side. Transfer the shrimp to a plate and set aside. Add diced red onion and diced red bell pepper to the same frying pan, over medium high heat. Cook for 2 minutes. Add 1 diced mango, 2 cloves of grated garlic and 1 tsp grated ginger to the pan and cook for 1 minute. Add the sauce to the pan and cook for 2 minutes. Add the shrimp back to the pan and stir in the cornstarch and water mixture. Cook for 1 minute stirring constantly or until the sauce has thickened. Stir in 3 sliced green onions and remove from heat. To serve lettuce wraps: Spoon sweet & sour shrimp into lettuce wraps, sprinkle chopped peanuts on top and garnish with cilantro if desired. Serve with lots of napkins! To serve over rice: Spoon some cooked rice into shallow bowls, spoon sweet & sour shrimp over the rice, garnish with chopped peanuts & fresh cilantro leaves if desired. Enjoy, my friends!

If you love a Thai mango salad you're going to love this protein packed version! It's the perfect salad for dinner or lunch. Meal-style salads are one of my favourite meals especially when the weather started to get warmer. Forget making separate protein and side dishes, make a meal salad like this Thai Chicken and Mango Salad and call it a day! If you a little extra oomph serve it with some jasmine or coconut rice. Thai Chicken & Mango Salad Serves 2 as a main What you'll need: 1 tbsp sugar 1/4 tsp chili flakes (or to taste) 2 tbsp extra virgin olive oil 1 tbsp fish sauce (or sub soy sauce) Zest & juice of 1 lime 1 large cooked chicken breast, shredded 1 red bell pepper, thinly sliced 1 mango, peeled & thinly sliced 1 small red onion, thinly sliced 1/4 cup Thai basil leaves (or reg. basil), thinly sliced 1/4 cup fresh cilantro leaves, roughly chopped 1/4 cup roasted peanuts or cashews, rough chopped Steps: In the bottom of a large bowl whisk together 1 tbsp sugar, 1/4 tsp chili flakes, 2 tbsp extra virgin olive oil, 1 tbsp of fish sauce and zest and juice of 1 lime. Next, add in 1 large shredded chicken breast, 1 thinly sliced red bell pepper, 1 thinly sliced mango, 1 small thinly sliced red onion, 1/4 cup thinly sliced thai basil and 1/4 cup roughly chopped cilantro. Toss to coat all the ingredients in the dressing. To serve: Pile the salad high into the centre of a serving platter and finish with 1/4 cup roughly chopped peanuts or cashews. Enjoy, my friends!