Salmon is a fatty, flavorful fish that stands up well to bold flavors. This simple recipe combines the bright, tangy flavor of lemon juice with fresh herbs for a light, summery dish. To start, combine 3 tablespoons of fresh lemon juice, 1/4 cup of olive oil, 2 cloves of minced garlic, and 1/4 teaspoon of salt. Mix well. Place a 1 1/2-pound salmon fillet, skin-side down, in a glass or ceramic baking dish. Pour the lemon mixture over the top, coating the fish evenly.

Sprinkle the fish generously with chopped fresh dill, parsley, chives, and tarragon. Let the fish marinate at room temperature for 30 minutes. Meanwhile, preheat the oven to 400°F.

Roast the salmon for 10 to 15 minutes, until the fish is mostly opaque and flakes easily with a fork. The internal temperature should be 125°F. Serve the salmon warm or at room temperature, spooning the herbed pan sauce over the top. A simple side of rice or crusty bread is perfect for soaking up the flavorful sauce.

Garlic Shrimp Scampi Linguine

Scampi, meaning “shrimp” in Italian, is a classic garlicky pasta dish. For this easy one-pan meal, sauté shrimp in butter and white wine with garlic and lemon, then toss with al dente linguine pasta.

Melt 4 tablespoons of butter in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 teaspoon of red pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 pounds medium shrimp, peeled and deveined, and cook, stirring occasionally, until the shrimp are opaque and pink, about 3 to 5 minutes. Transfer to a plate and set aside.

Add 3/4 cup dry white wine and 2 teaspoons grated lemon zest to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from the heat and stir in 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Cook 1 pound linguine according to package directions; drain, reserving some cooking water. Add the linguine, shrimp, and sauce to the skillet. Toss, adding a splash of cooking water as needed to create a creamy sauce. Serve immediately with lemon wedges, parsley, and parmesan cheese.