Loving your heart has never tasted this good! Try these wildly delicious, heart-healthy recipes that will have you nourishing your body and soul in the most delicious way possible!

These recipes are great for salmon OR whitefish, so feel free to replace your whitefish with salmon or vice versa.

Miso, Maple, & Ginger Salmon (or Tuna)

• (2) 6oz Lummi Island Wild salmon OR Tuna Medallions
• 1/4 cup mirin
• 2 cloves garlic, minced
• 1 Tbsp miso paste
• 1 tsp ginger, grated
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 1 Tbsp avocado oil
• 1 Tsp Sriracha

1. Preheat oven to 400F. Place salmon fillets or tuna medallions on a baking sheet.
2. Heat mirin in a small saucepan over medium-high heat. Allow to boil for about 1 minute.
3. Reduce the heat to low.  Add minced garlic, stir and cook for 30-60 seconds, then add the miso paste. Whisk until the miso paste starts incorporate.
4. Add the remaining ingredients to pan. Bring to a boil again, and whisk continuously for 1 minute.
5. Once the sauce has incorporated, turn off the heat. Using half of the sauce, coat evenly over all salmon or tuna portions.
6. Cook salmon in the oven for 12-15 minutes, depending on thickness and desired doneness.
7. (OR) Cook tuna in the oven for 10-12 minutes, depending on thickness and desired doneness.
8. Remove from the oven and serve with your favorite sides (quinoa and roasted veggies pair wonderfully!) Finish with the remainder of sauce over the salmon or tuna. Enjoy hot!

25-Minute Chimichurri Halibut (or Salmon)

• (2) 6oz Lummi Island Wild Halibut or Salmon
• 1/4 cup olive oil
• 1 cup fresh parsley (flat or curly)
• 1 large clove garlic
• 1/2 tsp oregano, dried
• 1/2 tsp thyme, dried
• 1 Tbsp red wine vinegar
• Salt + pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper and place salmon or halibut on top.
2. Add parsley, garlic, olive oil, oregano, thyme, and red wine vinegar to a food processor. Add salt and pepper to taste.
3. Blend all the ingredients together to make the chimichurri sauce. Scrape down the sides of the food processor as needed. Adjust seasonings to taste.
4. Spread the chimichurri sauce on top of the salmon fillets or halibut, using about 1-2 Tbsp per portion.
5. Bake in preheated oven for about 15-18 minutes, depending on thickness and desired doneness.
6. Remove salmon from oven and serve with desired sides. (Roasted potatoes and squash are a delicious choice!) Enjoy!

Stuffed Salmon with Spinach and Feta

• (4) 6 oz Lummi Island Wild Salmon
• 2 Tbsp olive oil (divided)
• 3 cups baby spinach, packed
• 1 tsp Italian seasoning
• 1/2 tsp paprika (regular or smoked)
• A pinch of cayenne pepper
• Approx. 5.3 ounce block of feta cheese
• 1/4 cup parmesan, freshly grated
• Salt + pepper, to taste

1. Preheat oven to 400F. Place salmon pieces onto lined baking sheet, skin-side down.
2. Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Do not cut all the way through, leave the salmon flesh still attached at the very bottom and on either end.
3. Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
4. Heat remaining 1 Tbsp of olive oil on a large pan, over medium. Once hot, add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple minutes, until wilted.
5. Turn off the heat, then add the feta cheese and parmesan. Stir to combine well until all ingredients stick together.
6. Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all mixture is used up.
7. Place salmon in the oven and bake for about 12-17 minutes, depending on desired doneness and how thick your fish is. Remove from oven and serve hot!