Emily Weinberger shares how to make baked salmon that hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Topped with buttery breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Doctored with Dijon mustard and fresh lemon juice, store-bought pesto is the perfect partner for baked salmon in this super-easy supper. Geoffrey Zakarian shows us how to pull it off, along with a bright salad of cucumber, apples, dates and pine nuts.
In this easy and healthy weeknight dinner, briny olives, aromatic oregano and tangy Meyer lemons make perfect complements for the star of the dish: a whole side of the salmon!