Side Dish Recipes

Explore simple and delectable side dish inspiration from our favorite chefs.

Side Dish Recipes

Roast Spaghetti Squash

My Fish Dish Pairings:
  • Lemon Pesto Sockeye Salmon
Ingredients:
  • 1 small-to-medium spaghetti squash
  • 3 Tbsp olive oil
  • ½ cup parmesan
  • Juice from ½ lemon
  • 2 tsp. salt
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • 1 tsp. cracked black pepper
Method:

Preheat oven to 400°F. Cut spaghetti squash lengthwise in half, and scoop out seeds. Drizzle each half with olive oil and sprinkle with salt and black pepper. Place halves on a baking sheet, cut-side down. With a fork, puncture the back of squash halves through skin about 10 times each—evenly spaced—and place in oven for 30-40 minutes, or until tender.

Allow to cool slightly. Use a fork to carefully shred inside of squash into “spaghetti.” Top with a little extra olive oil, lemon juice, parsley, basil, and parmesan. Serve with Lemon Pesto Sockeye Salmon.

Panzanella Salad

My Fish Dish Pairings:
  • Lemon Pesto Atlantic Salmon
Ingredients:
  • 2 cups croutons
  • 2 cups tomatoes, cut into bite-sized pieces
  • 1 cup fresh mozzarella, cut into bite-sized pieces
  • 1 cup thinly-sliced cucumber
  • 1 clove finely-minced garlic
  • ½ cup hand-torn basil leaves
  • ¼ cup thinly-sliced red onion
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ½ tsp. cracked black pepper
  • 2 tsp. salt
Method:

Mix all ingredients in a medium-size bowl. Serve immediately, or for extra flavor, allow to marinate up to an hour. Serve with Lemon Pesto Atlantic Salmon.

Roasted Asparagus with Crispy Feta & Garlic

My Fish Dish Pairings:
  • Lemon & Herb Butter Sockeye Salmon
  • Lemon & Herb Butter Atlantic Salmon
Ingredients:
  • 1 bunch of asparagus
  • ½ cup crumbled feta cheese
  • 1 Tbsp. minced garlic
  • 1 Tbsp. olive oil
  • 1 tsp. red chili pepper flakes
  • ½ lemon
Method:

Preheat oven to 400°F. Mix oil, garlic, chili flakes and asparagus in a bake-proof pan and top with crumbled feta. Bake for 15 to 20 minutes, or until feta is crispy. Remove from oven and squeeze half lemon over asparagus and feta.

Roasted Fingerling Potatoes with Blue Cheese & Scallions

My Fish Dish Pairings:
  • Blackened & Smoked Butter Sockeye Salmon
  • Blackened & Smoked Butter Atlantic Salmon
Ingredients:
  • 10 to 15 fingerling potatoes (cut into ½-inch pieces)
  • ½ cup blue cheese, crumbled
  • ½ cup scallions (sliced ¼-inch wide)
  • 6-8 cherry tomatoes (cut in half)
  • 1 ½ cups baby arugula
  • 1 ½ Tbsp. olive oil
Method:

Preheat oven to 400°F. Place fingerling potatoes in a bake-proof pan with olive oil and a dusting of salt. Bake for 10 minutes, stir, then bake for another 10-15 minutes. Once soft, remove from oven and immediately mix in scallions and blue cheese, followed by baby arugula.

Asian Greens & Snap Pea Salad

My Fish Dish Pairings:
  • Sesame & Seaweed Teriyaki Sockeye Salmon
  • Sesame & Seaweed Teriyaki Atlantic Salmon
Ingredients:
  • 4 heads baby bok choy
  • 1 ½ cups snap peas
  • 1 Tbsp. finely-minced ginger
  • 1 Tbsp. finely-minced garlic
  • 4 whole kumquats sliced into small wheels
    (4 Tbsp. of diced orange will work, too)
  • 1 ½ Tbsp. olive oil
  • Salt to taste
Method:

Cut bok choy in half lengthwise and wash. Warm half the oil in a sauté pan over medium-high heat, until it smokes just slightly. Place bok choy cut-side down in pan and allow to cook and sear for 4-5 minutes. Remove from pan, salt lightly. Then, turn heat to high and add remaining oil, ginger, garlic, and snap peas to pan. Allow to color slightly, but be mindful not to burn the garlic. Toss every 30 seconds or so over the course of 2 minutes. Add kumquats (or orange) and cook for one more minute. Return bok choy to pan and serve.