Ingredient: (6 ounce) salmon fillets, preferably wild Alaskan

Gluten free, Main, Paleo/Primal, Seafood, Spring, Sugar Free, Summer

Poached Salmon with a Creamy Pea Sauce

Serve with Herbed Roasted Potatoes-

I have been serving this simple yet elegant salmon entree every Easter, as it is always requested and especially appreciated by the non-meat eaters. The cream sauce is light as the emphasis is on the meaty salmon and fresh seasonal spring vegetables. Include this on your Easter buffet or serve it with herbed roasted potatoes for a special springtime weeknight dinner.

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Roasted Salmon and Grapes

Serve with millet pilaf and buttered broccoli-

A recipe on Whole Food Market’s website inspired this company-worthy meal. The original recipe featured a roasted fennel and grape sauce, but I roasted sweet onions with the grapes instead and laced it with tarragon for a more kid-friendly version. Both kids and adults alike raved about the concentrated flavors of the grapes and onions which compliment the meaty salmon very well. Perfect for fall, but also works well in the summer when you want to take breaks from salads and grilling.