Lemon-Paprika Roasted Salmon

Preparation Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray. In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well. Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside. In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon. Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon. One Dinner, Two LunchesDECONSTRUCTED SUSHI A fresh way to get your greens: "pickled" cucumber salad. Use a veggie peeler to shave a cuke into ribbons, then toss with seasoned rice vinegar and sesame seeds. Soy sauce and rice vinegar complete the sushi flavor vibe. No rolling, no fuss. Pack leftover salmon on top of leftover (or a bag of heat-and-eat) rice, then crumble a sheet of nori (seaweed sushi wrap) over it. Eat it cold or hot. MONSTER SALAD This is one of the easiest lunches to pack. Think big. Think kitchen sink: Pile on greens, whatever leftover or raw vegetables you have, then top with leftover salmon and something crunchy, like nuts. Salmon doesn't need fancy dressings. Try a splash of sesame oil and vinegar. No leftover salmon? Smoked salmon is great in salads. Copyright © 2013 by J.M. Hirsch, from Beating the Lunch Box Blues published by Rachael Ray Books/Atria, a division of Simon & Schuster, Inc. Available wherever books are sold.

Preparation Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray. In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well. Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside. In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon. Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon. One Dinner, Two LunchesDECONSTRUCTED SUSHI A fresh way to get your greens: "pickled" cucumber salad. Use a veggie peeler to shave a cuke into ribbons, then toss with seasoned rice vinegar and sesame seeds. Soy sauce and rice vinegar complete the sushi flavor vibe. No rolling, no fuss. Pack leftover salmon on top of leftover (or a bag of heat-and-eat) rice, then crumble a sheet of nori (seaweed sushi wrap) over it. Eat it cold or hot. MONSTER SALAD This is one of the easiest lunches to pack. Think big. Think kitchen sink: Pile on greens, whatever leftover or raw vegetables you have, then top with leftover salmon and something crunchy, like nuts. Salmon doesn't need fancy dressings. Try a splash of sesame oil and vinegar. No leftover salmon? Smoked salmon is great in salads. Copyright © 2013 by J.M. Hirsch, from Beating the Lunch Box Blues published by Rachael Ray Books/Atria, a division of Simon & Schuster, Inc. Available wherever books are sold.