Dinner Recipes- Fish and Seafood

Dill Salmon & Avocado Salad


  • Two pounds of fresh Atlantic salmon
  • 2 tablespoons fresh chopped dill
  • Two lemons, squeezed (about 1/4 cup lemon juice)
  • 2 avocado’s
  • 2 tomatoes
  • 1 table-spoon mint
  • 2 tablespoons balsamic reduction
  • salt & pepper


  1. Salt & pepper the salmon after cutting up into single servings
  2. Douse with lemon juice (half the juice) and sprinkle the dill
  3. Wrap in plastic wrap and put in the fridge; preheat the oven to 400 degrees
  4. Cut up the avocados and tomatoes
  5. Chop the mint
  6. Toss avocados, tomatoes, mint and balsamic reduction
  7. *in this recipe I also made wild rice and quinoa with garlic and tossed together too as well as zucchini sauteed in olive oil with a dash of salt and pepper
  8. Take salmon from the fridge, coat in lemon again and bake for 15-20 minutes or until salmon is light and flaky

Lemon Salmon and Dill Cucumbers


  • 4 salmon steaks (halved, bone cut out)
  • Salt, pepper
  • 2 table spoons fresh dill finely chopped
  • 1/2 teaspoon stevia (optional for a slightly sweet tang)
  • 2 large cucumbers, peeled
  • 1 table spoon earth balance butter
  • 3 large lemons
  • Set broiler on to warm up
  1. Sprinkle stevia, salt & pepper on salmon steaks and place in fridge while preparing the rest
  2. Cut cucumber in half, and de-seed it; cut into half moons
  3. Cut lemons in half, and then a lil off the bottom so that it will stand upright
  4. Put lemons on a broiler pan (the salmon will be put on here too so be sure it is big enough)
  5. Put lemons in the over first; for about five minutes, the take pan out, add the salmon and put back in the oven
  6. In a skillet melt the butter; add the cucumbers
  7. Salt & pepper the cucumbers and saute over high heat for two minutes; add the fresh dill and toss well; cook for three more minutes, turn heat off
  8. Remove the salmon after 5-7 minutes (when the salmon is light pink)
  9. Squeeze desired amount of lemon onto salmon

Macadamia Tilapia


  • 4 tilapia filet’s
  • 1/2 t stevia
  • 1/2 cup gluten free bread crumbs (I toast my home made bread and using a cheese grater crumble it!)
  • 2 tablespoons crushed macadamia nuts
  • 2 tablespoons of chia seed
  • 1 tablespoon olive oil
  • 1 egg
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon liquid amino’s (or gluten free soy sauce)
  1. Preheat the oven to 400 degrees
  2. Brush the olive oil in a large glass baking dish
  3. In a small bowl whisk the egg, milk and liquid amino
  4. In a separate bowl blend the stevia, nuts and bread crumbs
  5. Dip the tilapia in the egg mix and then the dry mix, place in the baking dish (spread the extra bits of dry stuff on top of the fish!)
  6. I added cinnamon coated butternut squash in the dish (I recommend you start baking these for about 15 minutes prior to adding to the fish dish, or microwave for 5 minutes)
  7. Bake for 15 minutes, then turn oven up to 475 and bake an additional 5 minutes for browning

Cranberry, Grapes & Shrimp Salad


  • Uncooked shrimp (1 pound)
  • 1 ripe avocado (cut into squares)
  • 2 heads of Romaine lettuce
  • Small bag of ocean spray dried cranberry’s
  • One cup of sliced green grapes (sliced in half)
  • Two large tomatoes (diced)
  • One large cucumber (peeled and sliced)
  • Earth’s balance vegan butter
  • Liquid Amino’s
  • Balsamic reduction
  • Sunflower seeds (shelled)
  1. A couple of hours before , de-vein the shrimp and peel shell/tails off.  Wash and put in a large ziplock bag with 1/4 cup of liquid amino’s.  Place in fridge.
  2. Turn oven on to 450 degrees
  3. Lightly spray baking sheet with olive oil (or brush it on)
  4. Dump the bag of shrimp on the baking sheet and spread out
  5. Melt 1/4 cup of Earth’s balance vegan butter and drizzle on the shrimp
  6. Bake for approximately 10 minutes (till shrimp are just opaque/pink)
  7. While the shrimp is baking you can prep all the salad ingredients (peeling, slicing/dicing, etc)
  8. When shrimp are cooked toss all the ingredients together and after placed in individual bowls, drizzle with balsamic reduction.

Sweet Pesto Salmon


  • Fresh, natural wild salmon (I used two pounds; adjust below as you adjust your salmon)
  • Fresh basil (one table spoon)
  • Dried basil (one table spoon)
  • Dried oregano (one table spoon)
  • Apple cider vinegar (two table spoons)
  • Agave nectar (three table spoons); can use honey instead
  • 1/2 cup olive oil
  • Stone ground mustard (one table spoon)
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  1. Put all sauce ingredients into a blender
  2. Brush on washed salmon
  3. Seal in zip lock bag for two hours (even one hour would do)
  4. Put in glass baking dish and pour extra sauce over the salmon
  5. Bake at 400 degrees for 15-20 minutes (will vary on thickness of salmon-check your fish before you pull out with a toothpick)
  6. Pour extra sauce from dish over fish on plates (extra yum!)

One thought on “Dinner Recipes- Fish and Seafood

  1. Pingback: Busy cooking | Living Gluten Free

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