1. Heat grill to mark salmon – Start at 10:00 and rotate to 2:00 for perfect grill marks.
2. Squeeze 2 fresh lemons on salmon and salt and pepper to taste.
3. Coat a pan with cooking spray, add salmon pieces and finish in the oven at 325 degrees for 15 minutes.
4. Garnish with lemon slices and enjoy your lemon salmon dish!

1. Heat a pan on the stove and add your canola oil.
2. Sear salmon filets for approximately 2 minutes on each side.
3. Place your salmon filets on a baking sheet, add salt and pepper to taste.
4. Finish in the oven at 325 degrees for 15 minutes.
5. Pair with your favorite Market Basket sides and enjoy this quick and easy dinner!

1. Sauté your shrimp and garlic in a heated pan on the stove.
2. Add your butter and white wine to the pan.
3. Cook for approximately 5-10 minutes or until cooked (Shrimp should turn a pink/red color once complete).
4. Add your pesto, spinach, basil and tomatoes to the pan and cook thoroughly.
5. Season with salt and pepper to taste.
6. Plate your dish and enjoy!

Our store-made pesto is the perfect way to elevate any dish! Made with only the finest ingredients, our chefs have perfected this classic recipe. They hand-pick the most fresh basil leaves and add them to a special blend of olive oil. Then fresh grated parmesan cheese, garlic, salt and pepper are added to the mixture and the ingredients are blended to perfection!

1. Prepare grill by oiling grill grate over medium-high heat.
2. In a small saucepan, melt butter and lime juice.
3. Salt & pepper the salmon fillets modestly on both sides.
4. Place fillets on grill, brush half of lime butter over salmon.
5. Grill salmon for 2 to 3 minutes per side for medium-rare.
6. Drizzle remaining lime butter over salmon before serving.
7. Serve over pasta or rice. Serves 4.

1. Bring 1 inch of water to a boil in a large saucepan.
2. Put asparagus in a steamer basket, place in pan, cover and steam until tender &
   crisp, about 4 minutes. Transfer to a large plate, spreading out to
   cool.
3. Combine chili powder, garlic powder and 1/4 teaspoon salt on a
   plate. Dredge fillets in the spice mixture to coat.
4. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until
   just opaque in the center, gently turning halfway, 5 to 7 minutes
   total.
5. Divide among 4 plates. Immediately add lemon juice, the
   remaining 1/4 teaspoon salt and asparagus to the pan and cook,
   stirring constantly, until the asparagus is coated and heated through,
   about 2 minutes. Serves 4.

1. Place your tomatoes and garlic on a baking sheet with olive oil, salt and pepper to taste.
2. Roast at 350 degrees for 30 mins.
3. Place your halibut filets on a baking sheet , cover with white wine and cook at 325 degrees for approx. 15 minutes.
4. Plate your halibut filets on a plate, top with your roasted tomatoes and garlic.
5. Garnish with fresh parsley and enjoy!

1. Season salmon fillets to taste with sea salt, and place into a
   shallow, glass dish.
2. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove salmon from marinade, and shake off excess. Discard
   remaining marinade.
5. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

1. Combine scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours.
2. Remove the scallops from the marinade, put the marinade aside, and broil the scallops 3 inches from the heat for 3 minutes. Keep warm while you prepare the sauce.
3. Dissolve the corn starch in water.
4. Return to a boil and boil for 1 minute.
5. Pour over the scallops and serve over rice or serve as an appetizer with the leftover sauce on the side for dipping. Serves 3.

Prepared Meal:

1. Boil one small pot of water on the stove.
2. In a bowl place your red lentils and pour the boiling water in. Let steep for 10 minutes and then strain.
3. Assemble the green beans, rinsed red lentils and haddock (or cod) filet in a baking dish displayed to your liking.
4. Place in the oven at 350 degrees for 10-15 minutes.

Mushroom Vinaigrette:

1. Chop your assorted mushrooms and shallot into bite-sized pieces.
2. Roast your assorted mushrooms, shallot, and thyme in the oven at 400 degrees for approximately 20 minutes.
3. After your mushrooms have cooled, add salt and pepper to taste.
4. Combine 4 oz. of olive oil, 1/4 cup of sherry vinegar and a splash of lemon in a bowl.
5. Add your liquid mixture to your sautéed mushrooms.
6. Combine all ingredients and enjoy your easy bake prepared meal!

Preheat oven to 400°F. Rinse the fillets and pat dry paper towels.

Combine crab meat, green peppers, mustard powder, Worcestershire
sauce, salt, white pepper and crushed saltines. Combine the egg
white and 1 tbsp. mayonnaise. Stir this into the crab meat mixture.

Brush the flounder fillets with melted butter. Place in a lightly greased,
shallow baking dish. Spoon the crab mixture over the fillets and
drizzle with any remaining butter.

While the fish is baking, lightly beat the egg yolk in a small bowl.
Stir in 5 tbsps. of mayonnaise. Remove fish from oven and spread
this mixture over the stuffing. Sprinkle with paprika and parsley.

Increase oven temperature to 450°F and bake until golden and
bubbly, about 6 minutes.