If losing weight -or, more in general, eating a more wholesome diet- is on your card this year, I’ve got you! One of the biggest challenges when starting to regain control of our health is often ...

Make Kay Chun’s salmon, scallion and zucchini skewers on a griddle or grill pan if you don’t have a grill. By Mia Leimkuhler Good morning! Today we have for you: A set of salty-sweet, summery salmon ...

Salmon is an excellent source of protein and essential Omega-3 fatty acids, an essential type of fat the body can’t make on its own. These nutrients can reduce inflammatory molecules in the body, ...

We knew it was coming: The point in the summer when the garden overflows with zucchini and all manner of herbs, ready to become dinner. Sprinkle tender basil and oregano over tomatoes, pizza and eggs.

Eat zucchini (and salmon, too). Chermoula is a sauce that originates from North Africa. It’s made with ingredients like cilantro, garlic, lemon juice, and spices like cumin. It’s usually served with ...

A side of salmon can always feed a big crowd, and this recipe – a staple of mine — works well for guests of all ages and palates. Beautiful salmon topped with crunchy spiralized squash and zucchini ...

Poached salmon will always hold a spark of romance for me because it was the first dinner I ever made for my husband, roughly this time of year 30 years ago. It wouldn’t be a stretch to say we fell in ...

Zoodles with about one-tenth the carbohydrates of refined wheat pasta pair with salmon and a bright parsley-pistachio pesto for a fresh, satisfying dinner. No single dinner can change your health ...

2 pounds salmon fillets, cut into 1-inch pieces (skin removed, if desired) 2 zucchini, cut into ¼-inch-thick rounds Instructions: To make the kebabs, if using wooden skewers, soak 8 skewers in water ...

Bianca Borges, a longtime director of culinary production for TODAY who is now a contributor to Christopher Kimball's Milk Street, is stopping by the TODAY kitchen to share two easy and healthy ...