The sun isn’t the only place you can get a healthy dose of vitamin D. There are natural concentrations of the essential nutrient in foods like fatty fish, eggs and certain types of dairy—and all of these recipes star these ingredients to give you at least 20% of your recommended daily value, or at least 4 mcg per serving. So if you’re feeling like you need an extra dose of vitamin D, try our Spicy Tuna Salad or our 20-Minute Creamy Mushroom Soup with Sherry and reap the benefits of this powerful vitamin.
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Spicy Tuna Salad
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Joseph Wanek.
This spicy tuna salad is inspired by the authentic tuna and chicken salads that are popular in many parts of Mexico. It features simple, refreshing ingredients like cilantro and lemon, and comes together quickly. It’s the perfect dish for a summer picnic, and tastes delicious either chilled or at room temperature. Pile this mildly spicy salad on crispy tostadas for an even more satisfying meal.
Mustard-Dill Grilled Salmon & Vegetables
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
In this easy grilled salmon recipe, the salmon is cooked on a cedar plank, one of the most foolproof ways of grilling. We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.
20-Minute Creamy Mushroom Soup with Sherry
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
This quick creamy mushroom soup is loaded with earthy wild mushrooms enhanced by the flavor of dry sherry. To keep prep to a minimum, look for sliced wild mushrooms in packages, or slice your own using whatever combination you prefer.
Balyg Kyukyusu (Smoked Fish & Herb Omelet)
Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco
Kyukyusu (also spelled kuku) is a baked omelet that’s enjoyed throughout countries that were historically part of the Persian empire, often as an appetizer during the spring celebration of Nowruz. This version features plenty of fresh herbs and bits of smoked fish. Part of the fun is the garnishes, so put out plenty of options so diners can customize their slice according to their taste.
Baked Salmon Balls with Sun-Dried Tomatoes & Dill
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
These baked salmon balls, flavored with feta, dill and sun-dried tomatoes, are perfect on their own, as a salad topper or tucked into pita bread with tzatziki sauce. Canned salmon comes packed in water or oil. Either will work, just be sure the salmon doesn’t contain bones or skin, and make sure it is well-drained before mixing.
Lemongrass-&-Coconut Poached Salmon
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Chef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell. It features a duo of inflammation-fighting ingredients: ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
Ginger-Soy Salmon Balls
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
These ginger-soy salmon balls are perfect on their own, served alongside your favorite starch and veggies, or they make a great addition to a salad or grain bowl for a boost of protein. Canned salmon comes packed in water or oil—either will work as long as it’s well-drained. Be sure to get salmon packed without bones and skin for easy rolling.
