Seafood

Yield: 6 servings Cooking fish in foil is fun! And the sealed packets keep all the flavors and juiciness in the fish. 6 pieces foil – 12” x 12” is a good size6, 4-oz. salmon fillets6 tablespoons prepared pesto6 tablespoons shredded carrots6 tablespoons sliced green onions6 tablespoons sliced black olives1 1/2 tablespoons dried thyme

Yield: 2 servings zest and juice of one lemon, divided use 1 tablespoon soy sauce or coconut aminos1 tablespoon Dijon mustard2, 6-ounce salmon filets1 tablespoon olive oilsalt and pepper to taste4 ounces plain yogurt2 tablespoons fresh dill, minced2 tablespoons capers, drained

Yield: 4 servings This shrimp is great, served over broccoli and rice. 1 tablespoon each, olive oil and sesame oil1 pound jumbo shrimp, defrosted if needed and deveined2 tablespoons honey or pure maple syrup1 teaspoon cornstarch1/2 teaspoon salt2 tablespoons soy sauce or coconut aminos

Yield: Serves 2 Salmon: 1, 2-pound salmon fillet2 tablespoons olive oil or sesame oil2 teaspoons salt1 teaspoon pepperJuice of one lemon, about 3 tablespoons Lemon-Dill Sauce: 1 cup sour cream1/2 cup mayonnaiseJuice of one lemon, about 3 tablespoons1/2 bunch fresh dill, minced, about 1/2 cup1 teaspoon salt or to taste1/2 teaspoon pepper or to taste Directions: