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
  • 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

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
  • 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

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
  • 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

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
  • 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

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
  • 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

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.

Roasted Potatoes with Pesto and Parmesan

My Fish Dish Pairing:
  • Lemon Pesto Cod
  • 2 lbs. red, fingerling, or mixed small potatoes
    (cut into 1”X1” pieces)
  • 1 Cup parmesan cheese
  • 4 Tbsp. pesto
  • 4 Tbsp. olive oil
  • 1 tsp. red pepper flakes
  • 2 cloves finely-minced garlic
  • ½ tsp. cracked black pepper
  • 1 tsp. salt

Preheat oven to 400°F. Mix all ingredients in a bowl until potatoes are well-covered. Bake for 30 to 40 minutes, or until golden and tender. Stir every 15 minutes to ensure even cooking. After cooking, return to the same mixing bowl while hot and toss with more parmesan, if desired.

Avocado and Corn Salad

My Fish Dish Pairing:
  • Blackened & Smoked Butter Wild Cod
  • 2 cups cooked corn (fresh, frozen, or canned)
  • 2 avocados, diced
  • ⅓ cup small diced red onion
  • 1 cup whole cherry tomatoes, cut into quarters
  • ½ cup picked cilantro leaves
  • 2 limes, juiced by hand (about 3-4 Tbsp.)
  • 1 tsp. Kosher salt
  • 1 pinch brown sugar
  • 1 Tbsp. olive oil or vegetable oil
  • Black pepper to taste

In a medium bowl, combine corn, avocados, onion, tomatoes, and cilantro. In a small bowl, combine lime juice, oil, salt, and brown sugar until sugar is dissolved. Pour vinaigrette over vegetables and toss gently.

Roasted Vegetables

My Fish Dish Pairing:
  • Lemon & Herb Butter Wild Cod
  • 2 cups trimmed cauliflower tops (about 1-inch pieces)
  • 1 ½ cups whole cremini or button mushrooms
  • 8 brussels sprouts, sliced in half
  • 1 cup diced white onion
  • 3-4 Tbsp. olive oil
  • 2 tsp. Kosher salt
  • 1 Tbsp. fresh thyme leaves
  • Cracked black pepper

Preheat oven to 400°F and heat large ovenproof skillet on medium-high. In large bowl, coat vegetables with olive oil, salt, pepper, and thyme. Add mixture to preheated skillet and place in oven for 15 minutes. Stir mixture, then return to oven for 15 more minutes. Pull out vegetables once more, stir, and cook for 5-10 final minutes until done.

Edamame Salad with Chili & Soy

My Fish Dish Pairing:
  • Sesame & Seaweed Teriyaki Wild Cod
  • 1 ½ cups cooked edamame beans, shelled (fresh or frozen)
  • ½ cup sliced cucumber
  • ½ cup sliced carrots
  • 1 jalapeño, seeded and diced
  • ¼ cup sliced scallions
  • ½ cup bean sprouts (optional topping)
  • 2 tsp. chili oil (any other oil)
  • 1 Tbsp. soy sauce
  • 1 tsp. honey
  • 2 tsp. orange juice, or other citrus juice

In a large bowl, combine chili oil, soy sauce, honey, and orange juice. Then add edamame, cucumber, carrots, jalapeno, and scallions. Serve topped with fresh bean sprouts.

Farro Salad

My Fish Dish Pairing:
  • Lemon Pesto Scallops
  • 1 Cup farro rice
    (rye berries or rice pilaf work as substitute)
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1 clove finely-minced garlic
  • 2 Tbsp. roughly-chopped parsley
  • ½ Tbsp. fresh thyme leaves
  • ½ tsp. cracked black pepper
  • ½ tsp. dijon mustard
  • ½ tsp. salt

Cook Farro according to instructions on package. Mix remaining ingredients in a bowl and add cooked farro while still warm. Toss together with vinaigrette and serve with Lemon Pesto Scallops.

Vegetable Slaw with Chipotle Mayo

My Fish Dish Pairing:
  • Blackened & Smoked Butter Wild Scallops
  • 3 cups coleslaw vegetable mix
  • ⅓ cup thinly-sliced red onion
  • ¼ cup thinly-sliced chives
  • 5 Tbsp. mayonnaise
  • 2-3 tsp. canned chipotle peppers in adobo sauce, chopped
  • 1 Tbsp. fresh-squeezed lime juice
  • Salt to taste
  • NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.

In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Meanwhile, mix mayonnaise, chives, chipotle, adobe sauce, and lime in a small bowl. Combine coleslaw and chipotle mayo, then serve immediately.

Sautéed Kale Salad

My Fish Dish Pairing:
  • Lemon & Herb Butter Wild Scallops
  • 1 5-oz bag baby kale
  • 1 cup thinly-sliced fennel bulb, about ⅛-inch’ thick
  • 5 red radishes, sliced in half
  • 1 Tbsp. finely-minced garlic
  • 3 Tbsp. olive oil
  • ½ cup picked parsley leaves
  • 1 Tbsp. fresh-squeezed lemon juice
  • 1 Tbsp. Butter
  • Salt to taste

Heat a large pan over medium-high heat and add olive oil. When you see a little smoke, remove pan from heat and add radishes—cut-side down and surrounded by sliced fennel. Return pan to heat for 2-4 minutes, without stirring, until vegetables brown. Then add garlic, stir, and cook 2-4 minutes. Slowly mix in kale and, once wilted, add butter, lemon juice, parsley, and salt.

Soba Noodles with Oyster Mushrooms

My Fish Dish Pairing:
  • Sesame & Seaweed Teriyaki Wild Scallops
  • 2 bunches dry soba noodles.
  • 1 ½ Tbsp. finely-minced garlic
  • 1 ½ Tbsp. finely-minced ginger
  • 2 tsp. sesame oil
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. sriracha sauce
  • 3 Tbsp. sake, white wine, or water
  • ¼ cup sliced scallions
  • ¾ cup oyster mushrooms, cut into ½-inch pieces
  • 2 tsp. toasted sesame seeds (optional)

In a large pot, boil soba noodles until tender and strain under cool water. Then place a large pan on medium heat and add oils, garlic, ginger, and oyster mushrooms. Sauté for 5-8 minutes until browned, add water, and simmer for about 2 minutes. Add in soba noodles for about 3 minutes until warm. Serve topped with scallions and toasted sesame seeds.

Fresh Linguine with Pesto

My Fish Dish Pairing:
  • Garlic and Herb Shrimp
  • 1 lb. linguine pasta (or other pasta)
  • ½ cup parmesan
  • ½ cup pesto
  • ¾ cup finely-chopped sun-dried tomato
  • 1 cup hand-torn fresh basil leaves
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil

Cook pasta according to package instructions. Melt butter with olive oil in a small pan and set aside. Mix remaining ingredients in a bowl. When pasta is done, strain and return to a pot. Pour butter and olive oil over top, as well as mixture from the bowl. Serve with Garlic and Herb Shrimp on top, and sprinkle with extra parmesan cheese.

Wok-Fried Vegetables

My Fish Dish Pairing:
  • Sweet Chili Shrimp
  • 1 red bell pepper, seeded and sliced thinly
  • ½ cup thinly-sliced white onion
  • 1-½ cup broccoli florets
  • 1 cup snow peas
  • ½ cup sliced carrot rounds, ⅛ inch thick
  • 1 Tbsp. finely-chopped ginger
  • 1 Tbsp. finely-chopped garlic
  • 3 Tbsp. canola oil
  • 2 Tbsp. soy sauce

Heat a large wok or other large pan over high heat. Add all broccoli and cook for 1 minute, then add remaining vegetables. Allow to char slightly on one side (about 2 minutes), then stir in chopped garlic and ginger. Cook for 1 minute, stirring to evenly cook ginger and garlic, then add soy sauce. Stir and coat all vegetables for another minute, then serve immediately with Sweet Chili Shrimp.