30-Minute Dinners

Short on time? We've got you covered with quick and easy recipes complete with time-saving tips.

Salmon with Quick Spring Risotto

Photo: Jennifer Davick

Salmon with Quick Spring Risotto

Time-saving Tip: Traditional risotto takes time and effort to devleop tender, velvety rice. We used a shortcut—but with two flavorful, melty cheese, you'll get the same creamy results.

Halibut with Tomatoes, Rosemary, and Zucchini in Foil Packets

Photo: Howard L. Puckett , Recipe: Julia Rutland

Halibut with Tomatoes, Rosemary, and Zucchini in Foil Packets

Time-saving Tip: Buy washed-and-sliced veggies pre-packaged or at the salad bar to keep prep time to a minimum.

Italian Tuna with Bow Ties, Black Pepper, and Olive Oil

Photo: Luca Trovato , Recipe: Marge Perry and David Bonom

Italian Tuna with Bow Ties, Black Pepper, and Olive Oil

Time-saving Tip: Cook the pasta ahead of time and store in an airtight container. When ready to use, heat the pasta into a microwave-safe bowl for a few minutes, making sure to stir at regular intervals.

Sweet-and-Spicy Salmon Tacos

Photo: Jennifer Davick , Recipe: Julia Rutland

Sweet-and-Spicy Salmon Tacos

Time-saving Tip: The mango pico de gallo can be made up to a day ahead, and is tasty not only on fish, but chicken and pork as well.

Poppy Seed Chicken Salad

Photo: Jennifer Davick

Poppy Seed Chicken Salad

Time-saving Tip: This salad is even better after the flavors have had a chance to meld, so make ahead, plus take any leftovers for lunch the next day.

Halibut Minestrone

Photo: Jean Allsopp

Halibut Minestrone

Time-saving Tip: Forgo the halibut if you’re really pressed for time; the soup has enough hearty ingredients to fill you up.

Thai Coconut Soup

Photo: Becky Luigart-Stayner , Recipe: Julia Rutland

Thai Coconut Soup

Time-saving Tip: Peel and slice the ginger beforehand—it will keep in the fridge for up to one week. Peeled ginger will last 2-3 months if stored in a sealed jar, covered with dry sherry, and refrigerated.

Grilled Trout with Garden Zucchini and Herb Aïoli

Photo: Tara Sgroi, Recipe: Clark Frasier and Mark Gaier

Grilled Trout with Garden Zucchini and Herb Aïoli

Time-saving Tip: The parsley and lemon aïoli turns an already flavorful fish into a knockout. Make the sauce ahead of time to let the flavors meld.

Grilled Eggplant Sandwiches

Photo: David Hillegas , Recipe: Caroline Wright

Grilled Eggplant Sandwiches

Time-saving Tip: Pre-cut slices of mozzarella keep prep time low. These flavorful sandwiches will cook in just six minutes.

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Photo: Becky Luigart-Stayner , Recipe: Marge Perry and David Bonom

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Time-saving Tip: The topping can be made ahead of time. Then simply heat the oil, and get cooking on the salmon for dinner in a snap.

Pappardelle with Salmon and Peas in Pesto Cream Sauce

Photo: Luca Trovato, Recipe: Marge Perry and David Bonom

Pappardelle with Salmon and Peas in Pesto Cream Sauce

Time-saving Tip: Using your favorite prepared pesto makes cooking this luscious cream sauce easy.

Ginger Chicken Noodle Bowls

Photo: Jennifer Davick, Recipe: Jackie Mills, R.D.

Ginger Chicken Noodle Bowls

Time-saving Tip: Buy washed-and-sliced veggies to keep prep time to a minimum. At most markets, you can find quick-cooking rice noodles on the Asian or international foods aisle.

Salmon Burger

Photo: Jennifer Davick , Recipe: Julia Rutland

Salmon Burger

Time-saving Tip: Combine the salmon mixture in a bowl, cover, and chill for hours until you're ready to make the burgers.

Grilled Tuna with Mediterranean Sauce

Photo: Iain Bagwell , Recipe: Cynthia Nims

Grilled Tuna with Mediterranean Sauce

Time-saving Tip: Canned tomatoes and jarred, pre-pitted olives help bring this savory sauce together in no time.

Flank Steak with Lemon Fennel

Photo: Jennifer Davick, Recipe: Jackie Mills, R.D.

Flank Steak with Lemon Fennel

Time-saving Tip: Thinner cuts of the steak will cook in 15 minutes, so try to stick with ¾ inch thick slices.

Halibut with Smoky Orange Vinaigrette

Photo: Jennifer Davick , Recipe: Jackie Mills, R.D.

Halibut with Smoky Orange Vinaigrette

Time-saving tip: The sweet-and-smoky citrus sauce is great with chicken or shrimp, too. Whip up and jar a few extra servings for another meal.

Crispy Chicken with Lemon, Parsley, and Extra Virgin Olive Oil

Photo: Becky Luigart-Stayner , Recipe: Marge Perry and David Bonom

Crispy Chicken with Lemon, Parsley, and Extra Virgin Olive Oil

Time-saving Tip: Feel free to substitute store-bought breadcrumbs for the homemade version if you're short on time.

Grilled Salmon Salad with Salsa Dressing

Photo: Becky Luigart-Stayner , Recipe: Marge Perry and David Bonom

Grilled Salmon Salad with Salsa Dressing

Time-saving Tip: Whip up the salsa dressing and store in jar. Shake well before tossing it with the baby greens.

LuLu's Perfect Peel-and-Eat Shrimp

Photo: Becky Luigart-Stayner, Recipe: Lulu Buffett, LuLu's at Homeport Marina, Gulf Shores, Alabama

LuLu's Perfect Peel-and-Eat Shrimp

Time-saving Tip: Because the shrimp need to be chilled after cooking, this recipe is perfect for making the night before.

Roast Cod with Garlic Butter

Photo: Becky Luigart-Stayner , Recipe: Alfred Portale, Gotham Bar and Grill, New York City

Roast Cod with Garlic Butter

Time-saving Tip: To speed creation of the butter mixture, let the butter sit at room temperature for about an hour before starting prep.

Fresh Pasta and Zucchini with Ricotta Salata

Photo: Jennifer Davick, Recipe: Jackie Mills, R.D.

Fresh Pasta and Zucchini with Ricotta Salata

Time-saving Tip: Use fresh pasta in lieu of packaged, dry pasta to cut your cooking time in half.

Shrimp Scampi Linguine

Photo: Luca Trovato , Recipe: Marge Perry and David Bonom

Shrimp Scampi Linguine

Time-saving Tip: Use the same skillet to cook shrimp and sauté the vegetables to reduce clean-up.

Chicken-Mango Chopped Salad

Photo: Jennifer Davick, Recipe: Jackie Mills, R.D.

Chicken-Mango Chopped Salad

Time-saving Tip: Save time during the week by prepping chicken—by either grilling, roasting, or poaching it—on the weekend. Then, simply reheat, and add to soups, salads, or sandwiches.

Best Beach Burger

Photo: David Hillegas, Recipe: Caroline Wright

Best Beach Burger

Time-saving tip: Pickle the cucumbers beforehand to save time and optimize flavor.

Sablefish with Sun-dried Tomato Tapenade

Photo: Becky Luigart-Stayner, Recipe: Julia Rutland

Sablefish with Sun-dried Tomato Tapenade

Time-saving Tip: The Sun-dried Tomato Tapenade can be made up to 2 days before serving―make extra if you want a dip for fresh veggies or a spread for crackers. You can portion the fish on your broiling pan early in the day, drizzle with olive oil and sprinkle with salt and pepper, then wrap and chill until ready to cook.

Broiled Shrimp and Scallops

Photo: Jennifer Davick, Recipe: Jackie Mills, R.D.

Broiled Shrimp and Scallops

Time-saving tip: Prep all of the vegetables the night before, so everything is ready to go when you want to start cooking.

Mediterranean Tuna Wrap

Photo: Jean Allsopp, Recipe: Julia Dowling Rutland

Mediterranean Tuna Wrap

Time-saving Tip: This dish is perfect to make with leftover fish from a previous meal. Although the recipe calls for tuna, you can use any fish you have available.

Grilled Shrimp Kebabs

Photo: Becky Luigart-Stayner, Recipe: Julia Rutland

Grilled Shrimp Kebabs

Time-saving Tip: The marinade doesn’t contain a lot of citrus, which could over-tenderize the shrimp, so go ahead and prep the kebabs the morning before.

Fried Snapper with Nuoc Nam Sauce

Photo: Becky Luigart-Stayner , Recipe: Michelle Bernstein, Michy's, Miami, Florida

Fried Snapper with Nuoc Nam Sauce

Time-saving Tip: Substitue a microwave-safe bag of white rice for the sticky rice.

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