Ingredients

• 3 tablespoons ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 (6 oz) fillets firm fish (such as salmon, tuna, or swordfish; 1 ½ lb)
• 2 tablespoons olive oil

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands).
2. Place oil in pan, then add fish; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve.

Ingredients

• ½ cup quartered artichoke hearts
• ½ cup canned chickpeas
• ½ red onion
• 1 package baby arugula (4–5 oz)
• 3 tablespoons red wine vinegar
• ⅓ cup olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Drain artichokes and chickpeas. Chop artichokes and onion (¼ cup). Combine arugula, chickpeas, onions, and artichokes.
2. Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss until well coated; serve.