Fish is a super-healthy protein source (your brain and heart will thank you for all the Omega-3 fatty acids), and paired with these veggie-forward meals, a great healthy red meat alternative. Even if you're not a pescatarian, soak up some of the health benefits of eating like one this week!

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Monday: Light & Lemony Shrimp Pasta

Light & Lemony Shrimp Pasta

Tuesday: Charred Veggie Flatbreads

charred veggie flatbreads
Credit: Photography by Kate Mathis

Fire up the grill for these naan and veggie flatbreads (swap in your faves) in under 30 minutes.

Wednesday: Salmon with Sweet Potatoes, Carrots & Dill

maple-dijon salmon with sweet potatoes carrots and dill
Credit: Photography by Johnny Miller

Maple-Dijon glaze and roasted veggies topped with yogurt sauce make this hearty, squeeze an orange wedge for a fresh citrusy finish.

Thursday: Citrus-Soy-Sriracha Broiled Shrimp

citrus-soy-sriracha broiled shrimp
Credit: Photograph by Paola + Murray

Friday: Udon with Mushrooms, Miso, Greens & Sesame

udon with mushrooms, miso, greens and sesame
Credit: Photography by Nicole Franzen

Salty, savory miso gives this veggie noodle dish more complex flavor. 

For the Light & Lemony Shrimp Pasta:

  • 4 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, sliced
  • 1 teaspoon crushed red pepper
  • 1 pound pappardelle, cooked
  • 1/2 cup cooking water reserved
  • 1/2 cup chopped parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white vermouth
  • 2 tablespoons butter
  • 1 tablespoon lemon zest

For the Veggie Flatbreads:

  • 1 yellow bell pepper
  • 1 avocado, halved and pitted
  • 1 jalapeño chile
  • 1 onion, sliced into thick rounds
  • 2 tbsp. olive oil
  • 4 naan
  • 1/2 cup mayonnaise
  • 1 tomato, cut into wedges
  • 1/2 cup micro cilantro or fresh cilantro sprigs

For the Maple-Dijon Salmon with Sweet Potatoes, Carrots & Dill: 

  • 2 tbsp. pure maple syrup
  • 2 tbsp. olive oil, plus more for drizzling
  • 1 tbsp. plus 2 tsp. Dijon mustard
  • 3/4 lb. rainbow carrots, cut on a sharp angle into 1-inch-thick pieces
  • 3/4 lb. very small sweet potatoes, cut on a sharp angle into 1-inch-thick pieces
  • 1 1/2 lb. skinless salmon fillet
  • 2 tbsp. Greek yogurt
  • 1/4 cup small fresh dill sprigs
  • 1 small orange, cut into wedges

For the Broiled Shrimp:

  • 3 tbsp. EVOO
  • 1 tbsp. soy sauce
  • 3 cloves garlic, grated (about 2 tsp.)
  • 1 tsp. sriracha
  • 1 small orange, zested and juiced (1 tsp. zest, 1/4 cup juice)
  • 1 lime, zested and juiced (1/2 tsp. zest, 1 tbsp. juice)
  • 1/2 tsp. kosher salt
  • 1 1/2 lb. large shrimp (16–20 count), peeled and deveined, tails left on
  • 1 small bunch scallions—whites sliced on an angle into 1/2-inch pieces, greens finely chopped
  • 3 orange slices (1/2 inch thick), seeds removed, cut into quarters
  • 3 tbsp. fresh herbs, such as cilantro, Thai basil, mint, parsley, or a combination
  • 2 tbsp. melted butter, for serving (optional)

For the Udon with Mushrooms, Miso, Greens & Sesame

  • 1 large shallot, halved and very thinly sliced lengthwise
  • 8 to 12 oz. maitake mushrooms, pulled into long pieces
  • Non-aerosol neutral-flavored cooking spray
  • Shichimi togarashi (Japanese spice blend) or salt and pepper
  • 10 to 12 oz. dried udon noodles
  • About 3 tbsp. neutral-flavored oil
  • 12 to 16 oz. shiitake or mixed mushrooms, stemmed and sliced
  • 1 lb. rainbow or green Swiss chard, leaves sliced and stems chopped
  • 1 large leek, white and pale-green parts only, halved lengthwise, then thinly sliced crosswise
  • 4 cloves garlic, chopped or grated
  • 1-inch knob of fresh ginger, peeled and grated or finely chopped
  • Finely ground white or black pepper
  • About 2 tbsp. mirin (rice wine)
  • About 2 tbsp. red miso paste
  • About 1 tbsp. tamari or soy sauce
  • 1 quart vegetable stock
  • About 1 tbsp. toasted sesame oil
  • Sesame seeds or shichimi togarashi (Japanese spice blend), for serving