What's for dinner tonight?!

Easy meals for the whole family

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Sheet Pan Salmon with Artichokes, Chickpeas, and Spinach

ACTIVE 15 MIN. TOTAL 15 MIN.

SERVES 4

1 12-oz bag frozen artichokes, thawed

1 13.5-oz can chickpeas, drained

3 cloves garlic, roughly chopped

4 Tbsp olive oil, divided

Kosher salt and pepper

4 6-oz skin-on salmon fillets

5 cups baby spinach

2 Tbsp toasted pine nuts, chopped

½ cup basil leaves, roughly chopped

Lemon wedges, for serving

1 Set oven rack 2 in. from broiler and heat on high. On large rimmed baking sheet, toss artichokes, chickpeas, garlic, 3 Tbsp oil, and ¼ tsp each salt and pepper.

2 Brush salmon with remaining Tbsp oil; season with ¼ tsp each salt and pepper. Nestle fish in chickpea mixture, skin side down, and broil until salmon is golden brown, 8 to 10 min.

3 Carefully remove baking sheet, fold spinach into veggies, and broil until wilted, about 1 min. Scatter pine nuts and basil on top and serve with lemon wedges.

Mustardy Chicken with Quinoa-Cress Salad

ACTIVE 30 MIN. TOTAL 30 MIN. SERVES 4

1 cup quinoa 8 oz Brussels sprouts, shaved (about 4 cups) 2 shallots, thinly sliced 4 Tbsp olive oil, divided Kosher salt and pepper 6 small boneless, skinless chicken thighs (about 1½½ lbs), trimmed 1½ Tbsp fresh lemon juice 3/4 oz watercress (about 2 cups) 1/2 cup raw almonds, toasted and roughly chopped 3 Tbsp Dijon mustard 3 Tbsp whole-milk Greek yogurt