Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will create depth of flavor. Adding chopped walnuts provides texture and a nice dose of protein to this vegan dish, while lemon zest and juice perk everything up. It would also be good with soft herbs like oregano, dill or basil, a salty cheese like feta or Parmesan, or shrimp that's been cooked with the pasta in the last few minutes of boiling

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy