Wild-caught Alaskan salmon season means you have an opportunity to catch a tasty new recipe. Now through Sept. 28, you can feast on sockeye, keta or coho salmon with summer vegetables and quinoa. The best part — it’s already prepped and ready to pop in the oven!

If you’ve resisted making seafood because you don’t know how to cook it properly, Publix’s seafood cook-in-bag dinners are for you. Turn on the oven, and in 15 – 20 minutes, you’ll see just how easy and delicious mealtime can be.

Our Wild-Caught Alaskan Salmon with Summer Vegetables and Quinoa Blend Cook-in-Bag Dinner is a summertime recipe that features fresh — never frozen — wild-caught Alaskan salmon, asparagus, leeks, yellow and green squash, brown rice, and red and gold quinoa, topped with lemon-garlic butter.

Sockeye is available in July, keta in August and coho in September. Category Manager Guy Pizzuti says the recipe complements all three species, but it will be a different eating experience because of the flavor profiles of each fish.

Leave it to Publix to give you a reason to enjoy wild-caught seafood. Don’t miss this limited-time offer — pick up this cook-in-bag dinner today!