Place oats in a food processor. Cover and process until ground. Add crab and salmon; stir gently just until combined. (Do not overmix.) Place the remaining 1/2 cup bread crumbs in a shallow dish. Shape the crab mixture into eight patties. Dip the patties in the bread crumbs, turning to coat. Heat 2 teaspoons of the oil over medium heat in a 10-inch skillet. Remove from the skillet; keep warm....

This flavorful and easy salmon quinoa bowl is a meal that keeps on giving. Place salmon filet on the prepared baking sheet and sprinkle with 1/8 tsp. Let rest for 5 minutes, then flake the salmon into bite-size pieces (discard the skin). Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add 8 ounces beans; cover and cook until tender-crisp, about 5 minutes....

These salmon burgers feature labneh, a tangy spreadable yogurt. Using your hands, shape the mixture into 4 patties (3 1/2-by-3/4-inch). Cover and refrigerate for 10 minutes. Photo: Brie Goldman Heat oil in a large nonstick skillet over medium-high heat. Add the patties; cook until browned on both sides, about 2 minutes per side. Transfer to a plate. Spread 1 tablespoon labneh mixture over 1 side of each bread piece. Place 1 burger on each of 4 bread pieces....

Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Transfer to a plate and break into large chunks. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat. Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired....

Leftover mashed potatoes work too, but give a slightly less-velvety texture. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork. Return to a simmer. Add the salmon and reheat. Season with salt and pepper. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp). To skin a salmon fillet, place on a clean cutting board, skin side down....

This dish comes together quickly, making it perfect for any weeknight dinner. Pair it with a salad and whole grains to complete the meal. Pat salmon dry with paper towels; season with salt and pepper. Photo: Ali Redmond Cook until the skin is crispy and the sides begin to turn opaque, 6 to 8 minutes. Transfer to a plate and cover with foil. Do not wipe out the pan. Stir in wine and cook until reduced by half, about 1 minute....

This quick lunch recipe is loaded with heart-healthy omega-3s thanks to the canned sockeye salmon. Stuff the pita half with the salmon salad and watercress. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

This anti-inflammatory salmon salad with crispy white beans is a delicious meal that delivers big on flavor. A quick soy-sesame-ginger dressing completes this salad, perfect for lunch or dinner. Remove from oven; season with 18 teaspoon salt and set aside. Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley Arrange along the outer edges of the baking sheet, evenly spaced apart. Roast on the bottom rack until browned and cooked through, about 8 minutes....

Incorporating salmon into salads adds a good source of protein and heart healthy omega-3 fatty acids. Sprinkle salmon with the 1/4 teaspoon salt and the pepper. Coat both sides of salmon fillets with cooking spray. Cover and shake well. Divide salad greens among four serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. If desired, sprinkle with almonds. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Good-quality canned salmon is high in protein and brain-loving omega-3 fatty acids. Mix it with pesto-spiked yogurt and pile it old-school style into a halved avocado for a quick healthy lunch. Serve over avocado and baby spinach with crackers on the side. Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. Preheat broiler to high. Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa....

Fill out the plate with a side of steamed green beans. )skin-onsalmon fillets(1 in. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper....

This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Transfer to a plate. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad....