35+ Delicious January Pescatarian Recipes for a Fresh Start to the Year

As we embrace the new year, many of us seek to nourish our bodies with wholesome, nutritious meals. For pescatarians, January offers an opportunity to explore fresh, flavorful, and sustainable seafood dishes that support a balanced diet.

With the colder months upon us, hearty yet light meals that feature fish, shellfish, and plant-based ingredients are ideal for the season.

Whether you’re looking for a warm, comforting soup or a vibrant salad, pescatarian meals are full of variety, offering a bounty of flavors and textures to keep your meals exciting and healthy.

In this blog post, we’ll dive into 35+ January pescatarian recipes that will inspire your next meal, from simple weeknight dinners to more festive options for special occasions.

35+ Delicious January Pescatarian Recipes for a Fresh Start to the Year

January is the perfect time to incorporate more pescatarian meals into your diet, offering a nourishing and satisfying way to start the year.

With these 35+ recipes, you can enjoy a wide range of seafood dishes that are easy to prepare, flavorful, and packed with nutrients. From comforting stews to fresh salads, these meals provide the variety you need to keep your meals interesting all month long.

Whether you’re new to a pescatarian lifestyle or a seasoned seafood lover, these recipes will inspire you to cook and enjoy meals that are good for both your health and the planet.

Let’s get cooking and make January a month full of delicious, ocean-inspired meals!

Garlic Butter Shrimp and Broccoli Stir-Fry

This Garlic Butter Shrimp and Broccoli Stir-Fry is a quick, flavorful, and healthy dinner option perfect for busy January evenings. Packed with protein from the shrimp and fiber from the broccoli, this dish is a balanced meal that feels indulgent while staying light. The garlicky butter sauce brings everything together in a symphony of savory flavors.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 cups broccoli florets
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Cooked rice or quinoa (optional, for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the broccoli and sauté for 4–5 minutes until slightly tender. Remove and set aside.
2. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet. Season with salt and pepper. Cook for 2–3 minutes on each side until they turn pink.
4. Stir in the soy sauce and honey (if using). Return the broccoli to the skillet and toss everything to coat in the sauce. Cook for an additional 2 minutes.
5. Serve hot, either on its own or over rice or quinoa.

This Garlic Butter Shrimp and Broccoli Stir-Fry is a weeknight winner for January. Its simple ingredients pack a punch of flavor while ensuring you’re getting plenty of nutrients. It’s a dish you’ll want to return to all year long.

Mediterranean Baked Cod with Cherry Tomatoes and Olives

This Mediterranean Baked Cod is a celebration of fresh, bold flavors inspired by sunny coastal cuisines. The delicate cod fillets bake in a flavorful mix of cherry tomatoes, olives, garlic, and herbs, creating a light yet deeply satisfying meal. It’s a perfect dish to chase away the winter blues with its vibrant colors and aromas.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the cod fillets in a baking dish. Season with salt and pepper.
3. In a bowl, combine cherry tomatoes, olives, garlic, olive oil, oregano, and red pepper flakes. Mix well.
4. Pour the tomato and olive mixture over the cod.
5. Bake for 20–25 minutes, or until the fish flakes easily with a fork.
6. Garnish with fresh parsley and serve with lemon wedges. This dish pairs beautifully with crusty bread or a side of roasted vegetables.

This Mediterranean Baked Cod is a simple yet elegant way to enjoy fish in January. The harmonious blend of fresh ingredients and aromatic spices makes it a dish that feels as healthy as it is delicious.

Creamy Salmon and Spinach Pasta

Indulge in a creamy yet light pasta dish that combines tender salmon with the goodness of spinach. This Creamy Salmon and Spinach Pasta is a comforting meal that doesn’t feel heavy, making it an ideal pescatarian option for chilly January nights. The cream sauce is perfectly balanced with fresh dill and lemon for a burst of flavor.

Ingredients:

• 8 oz (225g) pasta of your choice (fettuccine, penne, or linguine work well)
• 2 salmon fillets (skinless, about 6 oz each)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Season the salmon with salt and pepper, then cook for 3–4 minutes on each side until cooked through. Remove and set aside.
3. In the same skillet, sauté garlic until fragrant. Add the heavy cream and Parmesan cheese, stirring until the cheese melts.
4. Stir in the spinach and cook until wilted. Flake the salmon into chunks and return to the skillet.
5. Add the cooked pasta to the sauce, tossing to combine. Use reserved pasta water to adjust the consistency if needed.
6. Garnish with dill and lemon zest before serving.

This Creamy Salmon and Spinach Pasta is the perfect balance of comfort and health, ideal for January evenings. Its vibrant flavors and creamy texture will have you savoring every bite while staying true to your pescatarian lifestyle.

Herb-Crusted Tilapia with Lemon Couscous

Herb-Crusted Tilapia with Lemon Couscous is a light and flavorful dish that’s perfect for January. The crispy herb topping enhances the mild tilapia, while the lemon-infused couscous adds a refreshing zing. It’s a simple yet sophisticated meal that’s ready in under 30 minutes.

Ingredients:

• 4 tilapia fillets
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

For the couscous:

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix breadcrumbs, parsley, dill, garlic powder, Parmesan cheese, olive oil, salt, and pepper.
3. Pat the tilapia fillets dry and place them on the prepared baking sheet. Press the breadcrumb mixture onto each fillet to form a crust.
4. Bake for 12–15 minutes, or until the fish is cooked through and the crust is golden brown.
5. While the fish cooks, prepare the couscous. Bring vegetable broth to a boil, stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in olive oil, lemon juice, zest, and parsley.
6. Serve the tilapia on a bed of couscous and garnish with lemon wedges.

Herb-Crusted Tilapia with Lemon Couscous is a perfect choice for a January dinner. The herbaceous crust and bright lemon flavors are a match made in culinary heaven, leaving you feeling both nourished and satisfied.

Spicy Thai Coconut Shrimp Soup

This Spicy Thai Coconut Shrimp Soup brings warmth and comfort to chilly January days. Inspired by classic Tom Kha soup, it’s loaded with shrimp, vegetables, and fragrant spices in a creamy coconut broth. It’s an easy-to-make dish that combines bold flavors with a touch of heat.

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 2 cups mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat a large pot over medium heat. Add a small amount of oil, followed by garlic and ginger. Sauté until fragrant.
2. Stir in red curry paste and cook for 1 minute. Add coconut milk, vegetable broth, and fish sauce. Bring to a simmer.
3. Add mushrooms, bell pepper, and snap peas. Cook for 5 minutes.
4. Add shrimp to the soup and simmer for 3–4 minutes, or until the shrimp are pink and cooked through.
5. Stir in lime juice and adjust seasoning if necessary.
6. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

This Spicy Thai Coconut Shrimp Soup is a heartwarming meal that’s ideal for January. Its creamy, spicy, and tangy notes will awaken your taste buds, making it a go-to recipe for winter evenings.

Balsamic-Glazed Salmon with Roasted Vegetables

Balsamic-Glazed Salmon with Roasted Vegetables is a wholesome and flavorful dish that’s perfect for January. The sweet and tangy balsamic glaze complements the rich salmon, while the roasted vegetables add a hearty, satisfying touch. It’s a versatile recipe that’s both healthy and indulgent.

Ingredients:

• 4 salmon fillets
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

For the roasted vegetables:

• 2 cups Brussels sprouts, halved
• 2 carrots, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the vegetables with olive oil, thyme, salt, and pepper. Spread them on one side of the baking sheet.
3. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, garlic powder, salt, and pepper. Brush the glaze over the salmon fillets.
4. Place the salmon on the other side of the baking sheet. Roast for 15–18 minutes, or until the salmon flakes easily and the vegetables are tender.
5. Serve the salmon with the roasted vegetables and drizzle with any remaining glaze.

Balsamic-Glazed Salmon with Roasted Vegetables is a simple, delicious, and nutrient-packed meal. Perfect for January dinners, this recipe is a delightful way to enjoy seasonal produce and omega-3-rich salmon.

Lemon Garlic Shrimp and Asparagus Pasta

Lemon Garlic Shrimp and Asparagus Pasta is a bright, flavorful dish that’s light yet satisfying—a great way to start the year on a healthy note. The combination of succulent shrimp, tender asparagus, and a zesty lemon garlic sauce makes this pasta a quick and refreshing meal for any day of the week.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 8 oz (225g) pasta (spaghetti or linguine works well)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 3–4 minutes until tender. Remove and set aside.
3. In the same skillet, melt butter and add garlic. Sauté for about 1 minute until fragrant. Add the shrimp and cook for 2–3 minutes on each side until pink.
4. Add the lemon juice, zest, and reserved pasta water. Stir to combine.
5. Return the asparagus to the skillet, then toss in the cooked pasta. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve with grated Parmesan if desired.

Lemon Garlic Shrimp and Asparagus Pasta is a perfect blend of fresh flavors that feel both light and indulgent. The combination of shrimp, asparagus, and pasta in a zesty lemon sauce creates a wonderfully satisfying meal that’s ideal for January nights when you want something fresh and easy to prepare.

Miso-Glazed Salmon with Sautéed Bok Choy

Miso-Glazed Salmon with Sautéed Bok Choy is a flavorful and healthy pescatarian dish that brings a taste of Japan to your table. The savory miso glaze gives the salmon a rich umami flavor, while the tender bok choy adds a fresh crunch. This dish is quick to make and packed with nutrients.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil
• 2 cups bok choy, sliced
• 1 clove garlic, minced
• 1 tsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and sesame oil until smooth.
3. Place the salmon fillets on a baking sheet lined with parchment paper and brush the miso glaze generously over each fillet.
4. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
5. While the salmon bakes, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
6. Add the bok choy and sauté for 3–4 minutes until tender.
7. Serve the miso-glazed salmon on a bed of sautéed bok choy, garnished with sesame seeds and fresh cilantro.

Miso-Glazed Salmon with Sautéed Bok Choy is a simple yet flavorful meal that’s perfect for pescatarians. The balance of sweet, salty, and umami from the miso glaze pairs beautifully with the crunchy, tender bok choy. It’s a dish that feels elegant and satisfying while being easy to prepare.

Pesto Shrimp and Zucchini Noodles

Pesto Shrimp and Zucchini Noodles is a low-carb, vibrant dish that combines the rich flavors of basil pesto with fresh, tender shrimp and zucchini noodles. This recipe is a fantastic way to enjoy a light, healthy dinner without sacrificing flavor, making it an excellent choice for pescatarians.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup homemade or store-bought pesto sauce
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and garlic, seasoning with salt and pepper. Cook for 2–3 minutes on each side until the shrimp are pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the zucchini noodles and sauté for 2–3 minutes until just tender.
3. Return the shrimp to the skillet, then toss in the pesto sauce and lemon juice. Stir to combine everything and heat through.
4. Serve the shrimp and zucchini noodles on plates, garnished with fresh basil leaves and grated Parmesan, if desired.

Pesto Shrimp and Zucchini Noodles is a delightful and healthy alternative to traditional pasta dishes. The zesty pesto and succulent shrimp come together in a refreshing way, making it a perfect pescatarian dinner that’s both light and satisfying for any January evening.

Crispy Baked Cod with Sweet Potato Fries

Crispy Baked Cod with Sweet Potato Fries is a wholesome and delicious meal that combines tender, flaky cod with crispy, perfectly seasoned sweet potato fries. The dish is baked rather than fried, making it a healthier alternative to traditional fish and chips. It’s a satisfying and easy-to-make pescatarian dinner for chilly January evenings.

Ingredients:

For the cod:

• 4 cod fillets
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper to taste

For the sweet potato fries:

• 2 large sweet potatoes, peeled and cut into fries
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato fries in olive oil, paprika, garlic powder, salt, and pepper. Spread them out on the baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until crispy and golden brown.
3. While the fries bake, prepare the cod. Mix panko breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a shallow dish.
4. Pat the cod fillets dry with a paper towel, then brush both sides with olive oil. Press the fillets into the breadcrumb mixture, coating evenly.
5. Place the breaded cod fillets on a separate baking sheet lined with parchment paper and bake for 12–15 minutes, or until the cod is cooked through and the crust is golden.
6. Serve the cod fillets alongside the sweet potato fries. Garnish with additional parsley if desired.

Crispy Baked Cod with Sweet Potato Fries is a great choice for a healthy and satisfying meal that still feels indulgent. The crunchy coating on the cod and the sweet, spiced fries complement each other perfectly, making it a delightful and filling dish that’s both nutritious and delicious.

Grilled Shrimp Tacos with Avocado Salsa

Grilled Shrimp Tacos with Avocado Salsa are a light yet flavorful dish that’s perfect for a fun and fresh January dinner. The smoky shrimp, paired with the creamy and zesty avocado salsa, makes each bite burst with vibrant flavors. This dish is perfect for taco lovers looking for a healthy pescatarian meal.

Ingredients:

For the shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the avocado salsa:

• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

For the tacos:

• 8 small corn tortillas
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until well coated.
3. Grill the shrimp for 2–3 minutes per side, or until they’re cooked through and have nice grill marks.
4. While the shrimp grills, prepare the avocado salsa by combining diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix gently to combine.
5. Warm the corn tortillas on the grill for about 30 seconds on each side.
6. Assemble the tacos by placing a few shrimp on each tortilla and topping with a spoonful of avocado salsa. Garnish with fresh cilantro and a squeeze of lime juice.

Grilled Shrimp Tacos with Avocado Salsa are an exciting and fresh pescatarian option that’s perfect for any occasion. The smoky shrimp and creamy avocado salsa are a match made in heaven, creating a light yet satisfying meal that brings a burst of flavor to your January nights.

Spicy Tuna Poke Bowl

A Spicy Tuna Poke Bowl is a fresh, healthy, and customizable meal that’s full of vibrant flavors. With the combination of spicy marinated tuna, fresh veggies, and savory rice, this poke bowl is a perfect pescatarian choice for a nourishing and satisfying dinner. It’s easy to prepare and packed with omega-3-rich tuna.

Ingredients:

For the tuna marinade:

• 1 lb (450g) sushi-grade tuna, diced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sriracha sauce
• 1 tsp rice vinegar
• 1 tsp honey
• 1/2 tsp grated ginger

For the poke bowl:

• 2 cups cooked white or brown rice
• 1/2 cup cucumber, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup edamame, shelled
• 1/4 cup radishes, thinly sliced
• 1/4 cup avocado, diced
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together soy sauce, sesame oil, sriracha, rice vinegar, honey, and grated ginger. Add the diced tuna to the bowl and toss gently to coat. Let it marinate in the fridge for at least 15–20 minutes.
2. While the tuna marinates, prepare the poke bowl ingredients by arranging the rice, cucumber, shredded carrots, edamame, radishes, and avocado in separate sections in bowls.
3. Once the tuna is ready, add it to the center of the poke bowls. Drizzle with any extra marinade.
4. Garnish the bowls with sesame seeds and fresh cilantro. Serve immediately.

A Spicy Tuna Poke Bowl is a flavorful, customizable, and nutritious dish that’s perfect for pescatarians. With fresh ingredients and a spicy kick, it’s a meal that feels light yet satisfying—ideal for January when you want something healthy and vibrant to enjoy.

Coconut-Curry Tilapia with Cauliflower Rice

Coconut-Curry Tilapia with Cauliflower Rice is a flavorful and aromatic dish that offers a tropical twist on a classic pescatarian meal. The creamy coconut curry sauce pairs beautifully with the mild tilapia, while the cauliflower rice keeps the dish light and low-carb. This meal is both comforting and nourishing, making it perfect for a January dinner.

Ingredients:

For the tilapia:

• 4 tilapia fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the coconut curry sauce:

• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp turmeric
• 1 tsp honey

For the cauliflower rice:

• 1 head of cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the tilapia fillets with salt and pepper and cook them in the skillet for 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add grated ginger, garlic, and curry paste, cooking for 1–2 minutes until fragrant.
3. Pour in the coconut milk, soy sauce, lime juice, turmeric, and honey. Stir well and bring to a simmer. Let it cook for 5–7 minutes until the sauce thickens.
4. While the sauce simmers, heat olive oil in another pan and sauté the cauliflower rice for 3–4 minutes until tender. Season with salt and pepper.
5. Serve the tilapia on a bed of cauliflower rice and drizzle with the coconut curry sauce. Garnish with fresh cilantro and lime wedges.

Coconut-Curry Tilapia with Cauliflower Rice is a vibrant and flavorful meal that combines rich coconut curry with the lightness of cauliflower rice. The tilapia fillets soak up the aromatic sauce, creating a deliciously comforting dish that is both healthy and indulgent, making it a perfect choice for a pescatarian January dinner.

Lemon-Dill Baked Salmon with Roasted Brussels Sprouts

Lemon-Dill Baked Salmon with Roasted Brussels Sprouts is a simple yet sophisticated dish that balances the rich flavor of salmon with the earthy taste of Brussels sprouts. The lemon-dill marinade gives the salmon a fresh, zesty kick, while the roasted Brussels sprouts add a crispy and caramelized crunch. This meal is healthy, satisfying, and easy to prepare.

Ingredients:

For the salmon:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Brussels sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine olive oil, lemon juice, dill, garlic, salt, and pepper. Brush the salmon fillets with this marinade and let them sit for 10–15 minutes to absorb the flavors.
3. While the salmon marinates, prepare the Brussels sprouts. Toss them in olive oil, balsamic vinegar, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for 20–25 minutes, flipping halfway through, until crispy and golden brown.
4. Place the marinated salmon on a separate baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
5. Serve the salmon fillets alongside the roasted Brussels sprouts. Garnish with extra fresh dill and lemon wedges.

Lemon-Dill Baked Salmon with Roasted Brussels Sprouts is a beautifully balanced dish that’s perfect for a healthy and satisfying pescatarian meal. The fresh, zesty salmon pairs perfectly with the crispy Brussels sprouts, making this meal both delicious and nutrient-packed—ideal for a January dinner that feels light yet full of flavor.

Mediterranean Tuna Salad

Mediterranean Tuna Salad is a fresh, light, and flavorful dish that combines the richness of tuna with the bright and tangy flavors of Mediterranean ingredients like olives, cucumbers, and feta cheese. It’s a quick and easy pescatarian meal that is perfect for busy days or as a refreshing lunch or dinner option in January.

Ingredients:

• 2 cans (5 oz each) tuna in olive oil, drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 15–30 minutes for enhanced flavors.

Mediterranean Tuna Salad is a light, refreshing, and satisfying dish that brings a burst of Mediterranean flavors to your table. The combination of tuna, fresh vegetables, and tangy feta cheese creates a simple yet delicious meal that’s perfect for a January lunch or dinner. It’s quick to make and packed with nutrients—ideal for pescatarians seeking a healthy, flavorful meal.

Note: More recipes are coming soon!