This easy baked salmon recipe is the perfect main to serve the whole table, whether you're looking for a quick midweek dinner or an impressive lunch on the weekend. Ready in under 40 minutes, this fast salmon recipe pairs vibrant flavours of honey, mustard and lemon with the delicate and flaky fish, topped with a crispy parsley sourdough crust from your leftover loaf. Fragrant, light and easy to make, this baked salmon recipe is sure to be your next go-to.

"Mussels, pork & fennel snags and potato chips. It’s about time we recognised mussels are an everyday, everyman meal!" - Matt Preston Recipe note: "You’ll need a large stockpot. If you can’t find fennel or it’s too expensive, just add another 1 tsp fennel seeds. I don’t debeard my mussels as I hate having my beard pulled while I am alive! I’m sure the mussels feel the same. And I can always remove any beards far more easily once they are cooked." - Matt Preston

These scallops are bound to impress at your next dinner party.

Enjoy the refreshing flavours these oysters offer with a simple lime and pink peppercorn vinaigrette that's sure to impress.

“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard

"I love the contrast of the sweetness of seafood with a rich and hot curry. You want to find the right balance for you, so you can still taste everything, but get enough potency that it really amplifies all of the flavours and gets those tastebuds going! Here, this recipe celebrates South Africa’s love of chilli and the abundance of great seafood. I’d eat this simply with some flatbreads, but it would go well with rice, too." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

“I love this dish. Throw everything in a tray and let the oven do the work." – Silvia Colloca

"Tamarind is a tropical fruit that, when turned into a puree, has a sour tangy flavour that is an incredible addition to a rich curry. Originally brought over by Indian labourers in the 18th century, the ingredient quickly spread into Cape Malay cuisine. Here, it’s the backing track to a rich tomato-based curry sauce in which the fish is poached. A final fluttering of coconut cream softens the intensity a bit and really balances out the flavours." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

"This simple, speedy soup packs in big flavour in a short time. The smokiness of the salmon, the saltiness of the feta, the anise of the fennel and a bright citrus hit are a glorious combo that’ll have you coming back for seconds." – Emma Knowles

For dinner-ready fishcakes, strong standout flavours are essential, says Yotam Ottolenghi.

This easy Thai red curry recipe is the ultimate weeknight dinner option. Ready in under 30 minutes, this creamy and spicy fish curry uses fresh salmon fillets simmered in a coconut milk base with aromatic Thai ingredients like makrut lime leaves, fish sauce and curry paste to create those iconic delicious flavours. Served with light and fluffy rice, this quick and easy salmon curry recipe is your next staple.

This soup is filling, yet fresh and light at the same time. Plus, who doesn't love a big bowl of comforting seafood?

"A quick, tasty, low-carb midweek meal that still looks impressive." – Lucy Nunes

Joel Bennetts, of Sydney's Fish Shop and Fsh Mkt, shares a recipe for mussels that's big on flavour and comfort, and low on effort.

This teriyaki salmon is the ultimate Japanese-inspired midweek meal.