Lunch is the perfect time to incorporate more healthy seafood recipes into your diet. Our collection of 20 fresh ways to prepare fish and shellfish includes standards -- salmon salad, tuna salad, and shrimp salad -- as well as twists on the classics, such as salade Nicoise, Greek salad, and Caesar salad.

Feel free to use grilled chicken breasts instead of shrimp for this Mexican salad. Cilantro, lime juice, and pepitas (hulled pumpkin seeds) boost the flavor in this dish, while blended buttermilk and avocado create a thick, creamy dressing without adding extra fat. This recipe makes extra dressing, which can be refrigerated up to three days -- use it on other salads or as a sauce for grilled chicken or shrimp.

For a delicious update of the classic French recipe, forgo the usual raw tomatoes and boiled potatoes for roasted, and replace the standard green beans for peppery arugula. Choose tuna packed in olive oil; it has more flavor than the kind packed in water or vegetable oil.

Toss poached salmon with red onion and lots of fresh parsley in a vinaigrette of capers, olive oil, and red-wine vinegar. Serve this salad with crusty bread, or combine with cooked, cooled penne for an out-of-the-ordinary pasta salad.

This simple main course salad cuts down on prep time by boiling fresh snap peas and shrimp together in the same pot. Toss together with torn Boston lettuce, sliced bell peppers, and sliced scallion greens; serve with the ginger dressing on the side or drizzled on top.

Broiled salmon, crumbled goat cheese, and pecans pack plenty of protein into this main-dish salad. Dress the salad with a vinaigrette of balsamic, Dijon mustard, and rosemary.

Pantry ingredients, such as canned cannellini beans and tuna, help this baby spinach salad come together in minutes. Try serving the bean and tuna mixture on garlic-rubbed toasts as an appetizer.

This salad is not only sophisticated, it's nutritious too: Avocado helps the body absorb beta-carotene from the endive leaves. Shrimp provide plenty of protein but are low in calories and saturated fat. 

This is a perfect way to use up leftover salmon fillets, but canned salmon can be substituted. Cooked salmon fillets are chopped and combined with mustard, capers, and lemon juice for extra flavor. Serve with your favorite crackers and fresh vegetables, such as carrot sticks, radishes, broccoli florets, and lettuce cups.

Get this crunchy and flavorful lunch on the table in only 10 minutes. Canned tuna, cucumbers, and celery are complemented by a slightly sweet poppy-seed vinaigrette. Canned or leftover cooked salmon would also work beautifully in this recipe.

Give classic Caesar salad a Tex-Mex twist: Toss tortilla wedges and shrimp with chili powder before cooking, then put atop a salad of romaine lettuce, parmesan cheese, and anchovies, tossed with a healthier-than-usual dressing with light mayonnaise and lime juice.

Poached salmon replaces tuna in the classic Nicoise salad. You can steam the green beans and boil the potatoes and eggs ahead of time to put this dish together at the last minute, or cook them all while the salmon poaches. Arrange the ingredients in groups on a platter for a pretty presentation.

This fresh-tasting pasta salad features shrimp, large pasta shells, dill, and sliced cucumber. The dressing is made with light mayonnaise accented with mustard. To keep the texture and flavor of this salad at its best, toss the pasta mixture and dressing together right before serving.

Simple broiled salmon gets a boost from a flavorful Asian salad accompaniment made of shredded napa and red cabbage with carrots, sweet onion, toasted almonds, and dried apricots, and dressed with a mixture of rice vinegar, sesame oil, and honey.

Make this simple salad dish in just minutes. Combine sauteed shrimp with cooked rice, fresh parsley, and lemon juice. Serve warm or chilled as an appetizer.

Buttery avocado, crisp radishes and romaine lettuce, and oil-packed tuna make a lovely chorus of textures and tastes. A light vinaigrette of olive oil, white-wine vinegar, and Dijon mustard rounds out the flavors.

Plain yogurt, Dijon mustard, and lemon juice make a creamy low-fat dressing for this take-along lunch salad. Pour it over the spinach, grapes, red onion, and tuna when you're ready to eat.

Along with being quick and easy, chef Emeril Lagasse's seared shrimp salad is a light and refreshing meal on a warm-weather evening. The sweet and savory dressing includes orange juice, honey, soy sauce, and chile flakes for kick.

This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.

Crispy romaine leaves and thinly sliced radish contrast nicely with buttery avocado in this tuna salad. A Dijon mustard vinaigrette rounds out the flavors.