The salmon gets served with a quinoa pilaf for a healthy and filling meal. Bring water to a boil in a medium saucepan. Place salmon in a baking dish (skin-side down, if not skinned). Photo: Jacob Fox Cover tightly with foil. Bake for 15 minutes. Meanwhile, add quinoa to the boiling water, cover and reduce heat to maintain a lively simmer. Cook until most of the water has been absorbed and the quinoa is tender, 15 to 20 minutes....

Here, we combine it with avocados in an easy no-cook meal. Heart-healthy salmon and avocado come together in thisSalmon-Stuffed Avocadosrecipe. A touch of lime juice adds just the right amount of acid to balance the dressing. Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell The dressed salmon is stuffed into a silky ripe avocado. Keep reading for expert tips, including what to serve with this dish. Add 5 ounces salmon and mix well....

Chicken breasts are transformed when they get slow cooked in salsa verde. Shredding the chicken and returning it to the sauce ensures the end result is juicy and delicious. Serve the shredded meat over brown rice or use as a filling for tacos or enchiladas. Photo: Ali Remdond Remove the chicken and shred, using 2 forks. Return the shredded chicken to the cooker; stir well to combine. Cover and continue cooking for another 30 minutes....

Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. Mash beans with a potato masher in a large bowl until no whole ones remain. Let stand 10 minutes. Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each). Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion....

Single-serve packages of mashed avocado or guacamole can stand in for the fresh avocado. Season with a pinch of salt. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Photo:Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco (-) Information is not currently available for this nutrient. Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco

Blend until mostly smooth with a few small bits. Transfer to a medium bowl. Add oats and pecans; stir well. Place coconut in a small bowl. Scoop a tablespoon of the date mixture and roll it into a ball. (Dampen your hands to prevent sticking.) Roll the ball in the coconut to coat. Repeat with the remaining mixture. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Title:Writer, Nutrition Expert Location:New York, New York Education:B.S. in Psychology, Vanderbilt University; M.A. Samantha has spent more than two decades in media and publishing. Samantha’s latest book is Sugar Shock. A popular speaker, Samantha has addressed audiences of all sizes for keynote addresses, seminars and corporate workshops. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Samantha Fore is a Sri Lankan American chef and recipe developer based in Lexington, Kentucky. In 2021, she joined the cast of Christopher Kimballs Milk Street, which airs nationally on PBS stations. In 2023, Fore was named a Finalist for Best Chef: Southeast by the James Beard Foundation Awards. Education B.S. in Public Relations, Emerson College; M.L.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Title:Contributing Writer Location:Santa Monica, California Education:B.S. Samantha is passionate about the importance of caring for one’s self and one’s community. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

She is a national expert on Latin American cuisines, their history and evolution, and Southern regional cuisine. Over the last three decades, Sandra has taught thousands of people how to cook. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. Sara is the author of the Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition, and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos, and other engagements....

Title:Contributing Writer Location:Medfield, Massachusetts Education:B.B.A. in Marketing, George Washington University; M.S. She is also a writer, recipe developer, food photographer and brand consultant for food and nutrition brands. She spent the next five years developing wellness and nutrition campaigns for a large corporate and college/university dining company. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Experience Sarah Brekke is a food stylist and culinary specialist with a focus on sensory evaluation. She has worked withDiabetic Living,Midwest Living,Allrecipes, ACH Food Companies and others. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.