Camilla – Page 9 – Family Feast

You’ll find 14 holiday salmon recipes that are easy to make and look great on the table. Each one uses simple ingredients and clear steps, from citrus-herb roasting to maple-garlic glazing and pistachio crusting. Follow the timing and temperature tips to avoid overcooking, and pick sauces that match your sides, like mashed potatoes or sesame greens. Try one tonight, then see which flavors you want to serve at your next gathering. Citrus-Herb Roasted Salmon With Lemon-Dill Butter Bright, zesty salmon roasted with herbs and a silky lemon-dill butter — perfect for holiday gatherings. Ingredients: 1 1/2 to 2 lb salmon fillet, skin on 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1 orange, thinly sliced 4 sprigs fresh thyme (or 1 teaspoon dried thyme) 4 sprigs fresh dill (plus 2 tablespoons chopped dill for butter) 2 cloves garlic, minced 3 tablespoons unsalted butter, softened 1 tablespoon chopped fresh parsley 1 teaspoon honey or maple syrup (optional, for a touch of glaze) Lemon wedges, for serving How to Make: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment. Pat the salmon dry with paper towels and place skin-side down on the prepared sheet. Drizzle olive oil over the fillet and rub it evenly; sprinkle salt, pepper, and lemon zest across the top. Scatter minced garlic, thyme sprigs, and dill sprigs around the salmon. Arrange orange slices atop and beside the fish. In a small bowl, mix softened butter, chopped dill, parsley, lemon juice, and honey if using until combined. Dot or spread half of the lemon-dill butter over the salmon. Roast in the preheated oven for 12–16 minutes, depending on thickness, until the salmon flakes easily with a fork and the internal temperature reaches about 125–130°F for medium; cook a little longer if you prefer well done. Remove from oven and spoon the remaining lemon-dill butter over the hot salmon to melt into a glossy finish. Let the fish rest 2 minutes, then serve with lemon wedges and extra herbs. Serve this citrus-herb roasted salmon alongside roasted vegetables or a simple salad for a bright, festive centerpiece. Maple-Garlic Glazed Salmon With Roasted Pecans Sweet, nutty, and silky — maple-garlic glazed salmon topped with crunchy roasted pecans is holiday comfort on a plate. Ingredients: 4 salmon fillets (about 6 oz each), skin on or off as you prefer 3 tablespoons pure maple syrup 2 tablespoons low-sodium soy sauce 1 tablespoon olive oil 2 garlic cloves, minced 1 teaspoon Dijon mustard 1/4 teaspoon black pepper 1/4 teaspoon kosher salt (adjust to taste) 1/2 cup pecan halves 1 tablespoon brown sugar (optional, for sweeter pecans) 1 teaspoon butter (optional, for roasting pecans) Lemon wedges, for serving Chopped fresh parsley or chives, for garnish How to Make: Preheat your oven to 400°F (200°C). If roasting pecans, toss pecan halves with brown sugar and butter (or a drizzle of oil) and spread on a baking sheet; roast 6–8 minutes until fragrant and lightly toasted. Set aside. In a small bowl whisk together maple syrup, soy sauce, olive oil, minced garlic, Dijon mustard, black pepper, and salt. Pat salmon dry with paper towels and place fillets on a lined baking sheet or in a shallow baking dish. Brush or spoon about half of the maple-garlic glaze evenly over the salmon. Bake salmon for 8–12 minutes, depending on thickness, until it flakes easily with a fork but is still moist. In the last 1–2 minutes of baking, spoon remaining glaze over the fillets and return to the oven to set the glaze. Remove salmon from oven and sprinkle the roasted pecans over each fillet so they stick to the glaze. Garnish with a squeeze of lemon and a sprinkle of chopped parsley or chives. Serve immediately and enjoy the sweet-savory crunch. Finish with a bright lemon wedge and dig into that cozy, crunchy, maple-garlic goodness! Honey-Mustard Baked Salmon With Thyme Sweet, tangy, and herb-kissed — this honey-mustard baked salmon is holiday-worthy with minimal fuss. Ingredients: 1½ to 2 pounds salmon fillet (skin on or off, as preferred) 3 tablespoons Dijon mustard 2 tablespoons whole-grain mustard (or extra Dijon) 2 tablespoons honey 1 tablespoon olive oil 1 tablespoon fresh lemon juice 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) 1 garlic clove, minced Salt and freshly ground black pepper, to taste Lemon wedges, for serving Optional: a pinch of red pepper flakes for heat How to Make: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil. Pat the salmon dry with paper towels and place it skin-side down on the prepared sheet. In a small bowl, whisk together Dijon, whole-grain mustard, honey, olive oil, lemon juice, thyme, and minced garlic until smooth. Season the salmon lightly with salt and pepper. Brush the honey-mustard mixture evenly over the top of the salmon, reserving a little for serving if you like. If using, sprinkle a pinch of red pepper flakes over the fillet for a subtle kick. Bake in the preheated oven for 10–15 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches your desired doneness (internal temp about 125–130°F for medium). Let the salmon rest for 2 minutes, then squeeze fresh lemon over the top and serve with extra lemon wedges. Enjoy this glossy, aromatic salmon that’s sweet, tangy, and perfect for holiday gatherings! Cranberry-Orange Glazed Salmon Bright, festive salmon glazed with tangy cranberry-orange for a holiday-worthy main. Ingredients: 1 1/2 to 2 lb salmon fillet (skin on or off), whole or cut into portions 1 cup fresh or frozen cranberries 1/3 cup orange juice (freshly squeezed if possible) Zest of 1 orange 1/4 cup brown sugar (light or dark) 1 tbsp maple syrup or honey 1 tbsp Dijon mustard 1 tsp soy sauce or tamari 1/4 tsp ground cinnamon (optional, for warmth) Salt and freshly ground black pepper, to taste 1–2 tbsp olive oil Fresh parsley or sliced green onions for garnish Orange slices for serving (optional) How to Make: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup. In a small saucepan, combine cranberries, orange juice, orange zest, brown sugar, maple syrup, Dijon, soy sauce, and cinnamon. Bring the mixture to a simmer over medium heat, stirring occasionally until the cranberries burst and the sauce thickens, about 8–10 minutes. If you prefer a smooth glaze, pulse the sauce briefly in a blender or mash it with a fork to break up larger pieces; leave some texture if you like. Taste the glaze and adjust seasoning with a pinch of salt, pepper, or a touch more sugar or maple syrup if you want it sweeter. Pat the salmon dry, season lightly with salt and pepper, and brush or rub with olive oil. Place the salmon on the prepared baking sheet, skin-side down if applicable, and spoon or brush about half of the cranberry-orange glaze over the top. Roast in the preheated oven until the salmon is just cooked through and flakes easily with a fork, about 10–15 minutes depending on thickness. During the last 1–2 minutes under the broiler (optional), brush on the remaining glaze and broil briefly to caramelize—watch closely so it doesn’t burn. Remove the salmon from the oven, let it rest a couple of minutes, then garnish with parsley or green onions and orange slices. Enjoy a festive, tangy-sweet salmon that’s as pretty as it’s delicious—perfect for holiday dinner! Soy-Ginger Broiled Salmon With Scallions Bright, tangy soy-ginger salmon with scallions — fast, flavorful, and perfect for a holiday table or a weeknight win. Ingredients: 1 ½ to 2 pounds salmon fillet (skin on or off, as you prefer) 3 tablespoons soy sauce (regular or low-sodium) 2 tablespoons honey or maple syrup 1½ tablespoons rice vinegar (or fresh lemon juice) 1 tablespoon sesame oil (or neutral oil) 1 tablespoon fresh ginger, finely grated 2 garlic cloves, minced 3 scallions (green onions), thinly sliced (white and green parts separated) ½ teaspoon red pepper flakes or ¼ teaspoon freshly ground black pepper (optional) 1 tablespoon toasted sesame seeds (optional, for garnish) Lemon or lime wedges, for serving How to Make: Preheat your broiler on high and position the oven rack about 6 inches from the heat source. Line a baking sheet with foil or parchment and lightly oil it to prevent sticking. In a small bowl, whisk together soy sauce, honey (or maple), rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. Pat the salmon dry with paper towels and place it skin-side down on the prepared baking sheet. Spoon or brush about two-thirds of the soy-ginger mixture evenly over the top of the salmon, saving the rest for basting or serving. Scatter the white parts of the scallions over the salmon and sprinkle red pepper flakes if using. Broil the salmon for 6–10 minutes, depending on thickness, until the edges are caramelized and the fish flakes easily with a fork (internal temp about 125–130°F for medium). In the last 1–2 minutes, brush with the reserved sauce and broil briefly more if you like extra glaze and char. Remove from the broiler, sprinkle with the green parts of the scallions and toasted sesame seeds, and let rest for 2–3 minutes. Serve with lemon or lime wedges and extra sauce on the side. Enjoy — this soy-ginger broiled salmon is sticky, bright, and irresistible at the table. Dijon-Parsley Crusted Salmon Crisp, herby Dijon-parsley crust brightens rich salmon for an elegant yet easy holiday main. Ingredients: 1 1/2 to 2 lb salmon fillet (skin on or off), single piece 2 tablespoons Dijon mustard 1/2 cup fresh parsley, finely chopped 1/4 cup panko breadcrumbs (or fresh breadcrumbs) 1 tablespoon lemon zest 1 tablespoon olive oil 1 teaspoon garlic, minced (about 1 small clove) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat) Lemon wedges, for serving How to Make: Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil. Pat the salmon dry with paper towels and place it skin-side down on the prepared sheet. In a small bowl, mix Dijon mustard and garlic until smooth. Brush the mustard mixture evenly over the top of the salmon. In another bowl, combine chopped parsley, panko, lemon zest, olive oil, salt, pepper, and red pepper flakes; mix until crumbs are lightly moistened. Press the parsley-panko mixture firmly onto the mustard-coated salmon, covering it evenly. Bake in the preheated oven for 10–14 minutes, depending on thickness, until the crust is golden and the salmon flakes easily with a fork (internal temp ~125–130°F for medium). If you want a crispier top, broil on high for 1–2 minutes—watch closely so it doesn’t burn. Remove from oven and let rest 2 minutes, then slice and serve with lemon wedges. Serve this with roasted vegetables or a simple salad for a festive, flavorful centerpiece. Pomegranate-Balsamic Salmon With Roasted Brussels Sprouts Bright, festive salmon glazed with tangy pomegranate-balsamic and paired with caramelized roasted Brussels sprouts. Ingredients: 1 1/2 lb salmon fillet (skin on or off), cut into portions 1 cup pomegranate juice 2 tbsp balsamic vinegar 2 tbsp honey or maple syrup 1 garlic clove, minced 1 tsp Dijon mustard Salt and freshly ground black pepper, to taste 1 lb Brussels sprouts, trimmed and halved 2 tbsp olive oil, divided 1/4 cup pomegranate arils (optional, for garnish) 1 tbsp chopped fresh parsley or cilantro (optional, for garnish) Lemon wedges, for serving How to Make: Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast Brussels sprouts for 20–25 minutes, turning once, until browned and tender. Meanwhile, make the glaze: combine pomegranate juice, balsamic vinegar, honey, minced garlic, and Dijon in a small saucepan. Bring the glaze to a simmer over medium heat and cook 8–12 minutes, stirring occasionally, until reduced to a syrupy consistency. Taste and season with salt and pepper. Pat salmon dry and season lightly with salt and pepper. Heat remaining 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the salmon, skin-side down if applicable, 2–3 minutes until the skin is crisp and browned. Flip the salmon, brush generously with pomegranate-balsamic glaze, and transfer the skillet to the oven. Roast the salmon 6–10 minutes, depending on thickness, until it flakes easily with a fork and reaches your preferred doneness. Remove salmon from oven and brush with any remaining glaze. Plate salmon with roasted Brussels sprouts, sprinkle with pomegranate arils and chopped parsley, and serve with lemon wedges. Enjoy — a bright, tangy holiday main that looks as good as it tastes! Brown Sugar and Chipotle Glazed Salmon Sweet, smoky, and just the right amount of sticky — this brown sugar and chipotle glazed salmon is holiday-ready and impossible to resist. Ingredients: 4 salmon fillets (about 6 oz each), skin on or off as preferred 3 tablespoons brown sugar, packed 1–2 teaspoons chipotle chile powder (or 1 tablespoon adobo sauce from canned chipotles for milder heat) 1 tablespoon Dijon mustard 2 teaspoons soy sauce or tamari 1 tablespoon lime juice (or lemon) 1 clove garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper, to taste Optional garnish: chopped cilantro, lime wedges, thinly sliced green onions How to Make: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup. Pat the salmon dry and season lightly with salt and pepper on both sides. In a small bowl, whisk together brown sugar, chipotle chile powder (or adobo), Dijon, soy sauce, lime juice, minced garlic, and olive oil until smooth. Place the salmon fillets on the prepared baking sheet, skin-side down if they’ve skin. Spoon or brush the glaze evenly over the top of each fillet, using more or less glaze depending on how sweet/spicy you like it. Roast in the oven for 10–14 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork; broil for 1–2 minutes at the end if you want a caramelized finish. Remove from the oven and let rest for a minute, then garnish with cilantro, green onions, and a squeeze of lime if desired. Serve warm with your favorite sides — mashed potatoes, roasted veggies, or a bright salad — and enjoy that sweet, smoky holiday bite! Herbed Cream Sauce Salmon Florentine Herbed Cream Sauce Salmon Florentine — rich, silky salmon nestled on a bed of garlicky spinach with a bright herbed cream sauce. Ingredients: 4 salmon fillets (about 6 oz each), skin on or off as preferred Salt and freshly ground black pepper 1 tbsp olive oil 2 tbsp butter 1 small onion, finely chopped 2 cloves garlic, minced 8 oz fresh baby spinach (about 4 cups) 1/2 cup dry white wine or low-sodium chicken broth 1 cup heavy cream 2 tbsp Dijon mustard 1 tbsp lemon juice Zest of 1 lemon 2 tbsp chopped fresh parsley 1 tbsp chopped fresh dill (or 1 tsp dried) 1 tbsp chopped fresh chives Pinch of red pepper flakes (optional) Fresh lemon wedges, for serving How to Make: Pat the salmon dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and sear 3–4 minutes per side until golden and just cooked through. Transfer to a plate and keep warm. In the same skillet, add butter and reduce heat to medium. Add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Season lightly with salt and pepper. Transfer spinach to a warm plate. Pour wine or broth into the skillet to deglaze, scraping up browned bits; simmer 1–2 minutes until reduced slightly. Stir in heavy cream, Dijon mustard, lemon juice, and lemon zest. Bring to a gentle simmer and cook 3–4 minutes until sauce thickens. Stir in chopped herbs and red pepper flakes if using. Taste and adjust seasoning. Return spinach to the skillet and nestle the salmon on top to warm through for 1–2 minutes. Spoon extra sauce over the salmon, garnish with lemon wedges, and serve immediately. Enjoy — creamy, herby, and elegant salmon that’s perfect for a holiday feast. Mustard-Maple Sheet Pan Salmon With Root Vegetables Sweet-tangy mustard-maple glazed salmon roasted with caramelized root vegetables on one pan — easy, cozy, and perfect for holiday dinners. Ingredients: 1 ½ to 2 lb salmon fillet (skin on or off), cut into portions 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 3 tablespoons pure maple syrup 1 tablespoon olive oil (for glaze) 1 tablespoon lemon juice 1 teaspoon soy sauce or tamari (optional, for depth) 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 lb mixed root vegetables (e.g., carrots, parsnips, baby potatoes, beets), peeled and cut into 1-inch pieces 1 small red onion, cut into wedges 2 tablespoons olive oil (for vegetables) 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves Fresh parsley or chopped chives for garnish (optional) Lemon wedges for serving (optional) How to Make: Preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil. Toss the chopped root vegetables and red onion with 2 tablespoons olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the thyme. Spread in an even layer on the sheet pan. Roast the vegetables in the preheated oven for 15–20 minutes, stirring once halfway, until they begin to soften and brown. Meanwhile, make the glaze: whisk together Dijon, whole-grain mustard, maple syrup, 1 tablespoon olive oil, lemon juice, soy sauce (if using), and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth. Pat the salmon dry and place the pieces skin-side down (if applicable) on the sheet pan where there’s room among the vegetables. If needed, move some veggies to make a flat space. Brush a generous layer of the mustard-maple glaze over each salmon portion. Return the pan to the oven and roast for 8–12 minutes, depending on thickness, until the salmon is opaque and flakes easily and the vegetables are tender and caramelized. If you like a slightly more caramelized top, broil 1–2 minutes at the end—watch closely. Remove from oven, let the salmon rest a minute, then sprinkle with chopped parsley or chives and serve with lemon wedges. Enjoy a warm, festive plate of maple-mustard salmon and roasted roots — simple to make and lovely to share. Maple-Soy Miso Salmon With Sesame Greens Sweet, savory, and irresistibly glazed — maple-soy miso salmon with quick sesame greens is holiday comfort in 25 minutes. Ingredients: 4 salmon fillets (about 6 oz each), skin on or off 3 tbsp maple syrup 2 tbsp soy sauce (or tamari) 1 tbsp white or yellow miso paste 1 tbsp rice vinegar 1 tsp sesame oil 1 clove garlic, minced 1 tsp fresh ginger, grated 1 tbsp neutral oil (vegetable or canola) for cooking Salt and black pepper, to taste 1 tbsp toasted sesame seeds 2 scallions, thinly sliced For the sesame greens: 1 lb baby spinach or mixed Asian greens (bok choy, baby choy sum) 1 tbsp sesame oil 1 tbsp soy sauce 1 tsp rice vinegar or lemon juice 1/2 tsp sugar or honey (optional) Pinch of red pepper flakes (optional) How to Make: Whisk together maple syrup, soy sauce, miso, rice vinegar, sesame oil, garlic, and ginger in a small bowl until smooth. Pat salmon dry and season lightly with salt and pepper. Heat neutral oil in a large nonstick skillet over medium-high heat. When oil is hot, place salmon skin-side (or presentation-side) down and sear 3–4 minutes until golden. Flip salmon and pour the maple-miso sauce into the pan; reduce heat to medium-low. Spoon sauce over salmon and cook 3–5 more minutes, basting occasionally, until salmon is cooked through and glaze is sticky. While salmon cooks, warm sesame oil in a second skillet over medium heat. Add greens and toss 1–2 minutes until just wilted. Stir in soy sauce, rice vinegar (or lemon), and sugar if using; finish with a pinch of red pepper flakes. Plate salmon over or beside the sesame greens, spoon extra glaze over the fish, and sprinkle with toasted sesame seeds and sliced scallions. Serve immediately and enjoy — this glossy, fragrant salmon is a holiday showstopper that’s as quick as it’s delicious. Lemon-Caper Butter Salmon With Garlic Mashed Potatoes Bright, zesty salmon topped with lemon-caper butter served alongside creamy garlic mashed potatoes — a holiday-worthy weeknight winner. Ingredients: 1½ lbs salmon fillet (skin on or off), cut into 4 portions Salt and black pepper, to taste 2 tbsp olive oil 4 tbsp unsalted butter, divided 2 tbsp capers, drained and roughly chopped Zest and juice of 1 lemon 1 clove garlic, minced (for butter) 1½ lbs Yukon Gold or russet potatoes, peeled and cubed 3–4 cloves garlic, peeled ½ cup milk (or cream for richer potatoes), warmed 2–3 tbsp sour cream or crème fraîche (optional) 2 tbsp chopped fresh parsley (plus extra for garnish) 1 tbsp olive oil or melted butter (for finishing potatoes) Freshly ground black pepper How to Make: Put potatoes and 3–4 garlic cloves in a pot, cover with cold salted water, and bring to a boil. Simmer until potatoes are tender, about 12–15 minutes. While potatoes cook, pat salmon dry and season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. When hot, add salmon skin-side down (if using) and cook 3–4 minutes until golden; flip and cook another 2–4 minutes until just cooked through. Remove salmon to a plate and keep warm. In the same skillet, reduce heat to low and add 2 tbsp butter, minced garlic, lemon zest, lemon juice, and chopped capers. Stir until butter melts and sauce is fragrant, 1–2 minutes. Spoon lemon-caper butter over the salmon. Drain potatoes and garlic, return them to the pot, and mash roughly with a potato masher. Add warmed milk, remaining 2 tbsp butter, and sour cream (if using). Mash until creamy but still a bit rustic. Stir in chopped parsley, a drizzle of olive oil or melted butter, and season with salt and plenty of black pepper. Plate a generous scoop of garlic mashed potatoes, place a salmon portion on top or beside, and spoon extra lemon-caper butter over the fish. Garnish with extra parsley and a lemon wedge if you like. Enjoy a bright, buttery bite — perfect for holiday guests or any night you want something special. Pistachio-Crusted Salmon With Citrus Yogurt Sauce Bright, crunchy pistachio-crusted salmon with a zesty citrus-yogurt sauce — holiday elegance in every bite. Ingredients: 4 salmon fillets (6 oz each), skin removed or left on per preference Salt and freshly ground black pepper 2 tablespoons olive oil 1 cup shelled pistachios, finely chopped 2 tablespoons panko breadcrumbs (optional for extra crunch) 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 lemon (zest and 1 tablespoon juice) Citrus Yogurt Sauce: 1 cup plain Greek yogurt 2 tablespoons fresh orange juice (about 1 small orange) 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh dill or chopped chives 1 small clove garlic, minced Salt and pepper to taste How to Make: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. Pat salmon dry and season both sides with salt and pepper. In a bowl, combine chopped pistachios, panko (if using), honey, Dijon, and lemon zest. Mix until it holds together slightly. Brush the top of each fillet with olive oil (or press a little honey-Dijon mixture on top), then press the pistachio mixture firmly onto the top of each fillet to form a crust. Place fillets on the prepared baking sheet, crust-side up. Bake for 10–14 minutes depending on thickness, until salmon is opaque and flakes easily with a fork and crust is golden. For a crisper top, broil 1–2 minutes at the end—watch closely. While salmon bakes, whisk together yogurt, orange juice, lemon juice, lemon zest, dill (or chives), garlic, and a pinch of salt and pepper. Taste and adjust seasoning. Let salmon rest a minute after baking, then spoon or drizzle citrus yogurt sauce over each fillet or serve on the side. Enjoy a festive, crunchy-tender salmon that’s brightened by creamy citrus yogurt — perfect for holiday entertaining or a special weeknight dinner. Tarragon-Dijon Salmon En Papillote Bright, herb-kissed salmon steamed in parchment for a light, elegant holiday main. Ingredients: 4 salmon fillets (about 6 oz each), skin on or off as preferred 1 tablespoon Dijon mustard 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried) 1 tablespoon lemon juice (about half a lemon) 2 tablespoons olive oil 1 small shallot, thinly sliced (or 2 tablespoons thinly sliced red onion) 8 thin asparagus spears or 1 small zucchini, sliced (optional, for a veggie bed) Salt and freshly ground black pepper, to taste 4 lemon slices 4 sheets of parchment paper (about 12 x 10 inches) or foil for en papillote How to Make: Preheat the oven to 400°F (200°C). In a small bowl, whisk the Dijon, lemon juice, olive oil, chopped tarragon, salt and pepper until combined. Lay a parchment sheet on the counter and place a salmon fillet in the center. If using veggies, arrange asparagus or zucchini beside the salmon to form a little bed. Scatter shallot slices over the fish and veggies. Spoon the tarragon-Dijon mixture evenly over each fillet. Top each piece with a lemon slice. Fold the parchment over the salmon and crimp the edges tightly to seal into a packet (leave a little space inside for steam). Place packets on a baking sheet and bake 12–15 minutes, until salmon is opaque and flakes easily (thicker fillets may need a few extra minutes). Carefully open each packet (watch the steam) and transfer to plates, spooning any juices over the fish. Enjoy your tarragon-Dijon salmon en papillote warm — aromatic, flaky, and delightfully simple! Conclusion You’ll look like you planned a feast, even if you only warmed the oven. Pick a recipe, gather the few fresh items it needs, and follow the simple steps. Roast, glaze, broil, or bake to the recommended time and check for flaky, opaque flesh. Plate with a bright garnish and a sturdy side. Guests will praise the meal, and you’ll smile quietly, knowing it was easier than they think.