Summer is still weeks away, but spring has finally arrived, bringing longer days, cool breezes, and the first real signs of warmth. After months of hearty soups, slow braises, and root veggie-heavy sheet pan suppers, we’re ready for something lighter, brighter, and fresh. Below are some of our springtime favorites.
Light but filling main course salad
Salmon is gently simmered in an aromatic poaching liquid of white wine, shallots, and dill, then tossed with tender greens and canned beans for a light but substantial main course salad, full of flavor.
Bright, fresh, crisp flavors of spring
Spring veggies like asparagus and snap peas are quickly sautéed while the sablefish cooks and all is done in less than 30 minutes. And freshly dug baby potatoes add creamy comfort to this super-fresh seafood supper.
one-pan halibut and veggies
This one-pan wonder combines halibut and veggies in a single skillet and comes together in minutes. Topped with a super flavorful herb butter, this simple dish is light but filling.
leeks and wild mushrooms say springtime
Young leeks and wild mushrooms are harbingers of spring, not to mention delicious, especially in this easy one-pan, sheet pan salmon supper.
Light and fresh
Spot shrimp, tender young leeks, and baby peas add delicate sweetness to this luscious risotto.
For wild-caught seafood subscriptions or one-time boxes, try Sitka Seafood today!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
