Cook a Great Seafood Meal in 15 Minutes

Whether you need to feed your family, entertain your friends, or make something out of what looks like nothing, these fast seafood feasts have got you covered.
By Kate Merker, Tara Bench, Sara Quessenberry, and Frances Boswell,

Pasta With Tuna and Black Olive Vinaigrette
Serves 4| Hands-On Time: 10m | Total Time: 15m

John KernickIngredients
12 ounces regular or whole-wheat rigatoni or penne
1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon capers, rinsed, drained, and chopped
1/2 cup kalamata olives, pitted and roughly chopped
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
2 6-ounce cans tuna, drained



Directions
-Cook the pasta according to the package directions. Drain and rinse under cold water.
-Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes.
-Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute.
-Remove from heat. Add the lemon juice, pepper, and the remaining oil.
-Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.
Calories per serving: 648

Related: 37 Easy Salmon Recipes



Salmon With Dijon Dill Sauce
Serves 4| Hands-On Time: 20m | Total Time: 20m

Mark LundIngredients
4 6-ounce salmon fillets, skin removed
kosher salt and black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, cold
1 small shallot, finely chopped
1/2 cup white wine
1 tablespoon Dijon mustard
2 tablespoons roughly chopped fresh dill, plus more for serving
1 cucumber, thinly sliced (optional)



Directions
-Set broiler on high. Place the salmon on a foil-lined broiler pan, season with ¼ teaspoon salt, and broil until it is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
-Meanwhile, in a saucepan, over medium-high heat, heat the oil and 1 tablespoon butter until it melts.
-Add the shallot and cook until soft, about 1 minute.
-Add the wine and cook until reduced by half, about 3 minutes.
-Reduce heat to low and whisk in the mustard, dill, ¼ teaspoon salt, and ⅛ teaspoon pepper. Remove from heat.
-Cut the remaining 2 tablespoons butter into pieces, add to the sauce, and whisk until incorporated.
-Place the salmon on individual plates, spoon the sauce over top, and sprinkle with additional dill. Serve with the cucumber slices (if desired).
Calories per serving: 399

Related: 7 Satisfying Fish Recipes


Shrimp With Arugula Couscous
Serves 4| Hands-On Time: 15m | Total Time: 15m

Hector SanchezIngredients
1 cup instant couscous
3 tablespoons olive oil
1 clove garlic, thinly sliced
1 5-ounce bag arugula
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
20 medium-size shrimp, deveined
1 lemon, quartered




Directions
-Prepare the couscous according to the package directions and fluff with a fork.
-Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute.
-Add the arugula and cook until just wilted, about 1 more minute.
-Transfer the arugula and the couscous to a large bowl, season with half the salt and pepper and toss gently.
-In the same skillet, heat the remaining oil over medium-high heat. Add the shrimp and the remaining salt and pepper and cook 2 minutes on each side.
-Serve the shrimp over the couscous with a squeeze of lemon.
Calories per serving: 291

Related: Heart-Healthy Recipes and Tips



Smoked Salmon With Creamy Cucumber Salad
Serves 6| Hands-On Time: 15m | Total Time: 15m

Phillipa BrathwaiteIngredients
2 bunches watercress, stems removed
1 pound thinly sliced smoked salmon
2 teaspoons prepared horseradish
2 teaspoons coarse-grain mustard
1/2 cup sour cream
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 hothouse (seedless) cucumber or 1 regular cucumber, quartered lengthwise and thickly sliced
2 tablespoons finely chopped fresh dill
1 lemon, cut into wedges (optional)
bagel chips or 1 thinly sliced baguette

Directions
-Divide the watercress and salmon among 6 plates.
-In a large bowl, combine the horseradish, mustard, sour cream, lemon juice, salt, and pepper. Transfer half the dressing to a small bowl and set aside.
-Add the cucumber to the large bowl and toss. Divide among plates and sprinkle with the dill.
-Serve with the reserved dressing, lemon wedges (if desired), and bagel chips or baguette slices.
Calories per serving: 156


Tuna and Chickpea Salad With Pesto
Serves 4| Hands-On Time: 15m | Total Time: 15m

Phillipa BrathwaiteIngredients
2 15.5-ounce cans (3 cups) chickpeas, roughly chopped
1 12-ounce jar roasted red peppers, drained and thinly sliced
24 black olives, pitted and roughly chopped
2 stalks celery, thickly sliced
3 6-ounce cans tuna, drained
5 tablespoons store-bought pesto kosher salt and black pepper
6 sprigs fresh basil (optional)


Directions
-In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, ½ teaspoon salt, and ¼ teaspoon pepper. Divide the salad among individual plates with the basil (if desired).
Calories per serving: 373


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