Four Fish Mains
Four fast pescatarian dinners — salmon, cod, shrimp, and trout — each paired with a vegetable that does the fiber work.
- Servings
- 2
- Prep
- 10 min
- Cook
- 12–15 min
- Tags
- pescatarian · fish · high-protein · weeknight
Method
Four weeknight fish mains, each serving two. They all run off one pattern — protein plus one vegetable, cooked fast — so once the first one clicks, the rest are autopilot. Fish doesn’t batch-prep; it stays fresh-cooked while the grains and veg handle the week ahead.
Method
1. Salmon + Roasted Broccoli
Rub the salmon fillets with olive oil, salt, pepper, and lemon. 400°F for 12–15 minutes, with the broccoli roasting alongside on the same tray.
2. Cod + Green Beans + Almonds
Cod with olive oil, lemon, and garlic — 400°F for 12–15 minutes. Meanwhile sauté the green beans and finish them with toasted flaked almonds.
3. Shrimp + Cauliflower Rice Bowl
Shrimp, 2–3 minutes per side in garlic butter, over sautéed cauliflower rice. Finish with scallion and lime. From-frozen shrimp goes straight in the pan — about 5 minutes total.
4. Trout + Braised Cabbage
Trout fillets pan-crisped skin-side down until the skin snaps. Alongside, cabbage wedges braised with apple cider vinegar and caraway until soft and sweet-sharp.
Notes
- Fish stays fresh-cooked in the weekly pattern — the grains, lentils, and veg tray get batch-prepped, the fish gets cooked to order.
- Frozen shrimp is a pantry protein — it cooks from frozen in about 5 minutes. Keep a bag in the freezer.
- Diet note — each main pairs a lean protein with a fiber-forward vegetable, which is exactly the shape the weekly plan wants.