You know those meals that look impressive but are super easy to throw together? The hands-off, Williams Sonoma photo shoot, break out your all-white everything serveware at your winter home in the Swiss Alps fancy? Yeah. Those are my favorite. Here’s one to add to your arsenal.

ROASTED SALMON WITH LEMON AND DILL

Ingredients:

• 1-2 lb salmon plank
• 1 lemon
• 10-15 fresh dill sprigs
• olive oil
• kosher salt & cracked black pepper
• parchment paper

Directions:

On a baking dish, place the salmon on a sheet of parchment paper. The paper isn’t a must but will simplify cleanup. Generously salt and pepper the salmon. Cut the lemon in half and juice one half. Slice the other lemon half into thin, crosswise slices.

In a small bowl, whisk together 1-2 tablespoons of the lemon juice and 2 tablespoons olive oil. Drizzle this all over the salmon plank and let it sit for up to 15 minutes. Preheat your oven to 425 while you wait.

Once the salmon has rested with the olive oil-lemon drizzle, artfully place groups of dill sprigs over the salmon, covering with the reserved lemon slices. Pop the fish in the oven and roast for 10-15 minutes, to whatever doneness you prefer.

So fancy! Let this rest about 10 minutes, tenting with aluminum foil if you’re cooking other things or want the fish cooked a bit more. This is a straight-up white platter, dinner party entree, ready to serve in 30 effortless minutes. BOOM.

going for the rustic look, right out of the oven. scoop this onto a platter and TRY not to win a James Beard award

EASY BUTTERNUT SQUASH SOUP

Ingredients:

• 2-3 tbsp butter or coconut oil 
  

  frozen=fast

• 1 large yellow onion, chopped
• 2-3 lb butternut squash, fresh, frozen, or peeled and cubed if starting with a whole squash
  
• 6 cups chicken or vegetable stock
• 1 pinch rubbed sage
• 1/4 tsp freshly grated or dried nutmeg
• kosher salt and cracked black pepper

Directions:

I mentioned this isn’t difficult to make- it’s also really cheap. Win-win. Over medium heat, sauté the chopped onion in all that tasty butter or coconut oil until it’s translucent.

Add the stock and butternut squash and bring to a boil. Reduce heat to medium-low and cover, simmering 15 minutes or until the butternut squash is tender.

Adjust salt as needed, then add a few healthy cracks black pepper, the pinch of sage, and the nutmeg. Remove to a food processor or use an immersion blender to purée.

loving this Christmas gift!

Also so fancy! Serve with that fancy salmon you just made, and some of these:

FREEBIE RECIPE! HARICOTS VERTS WITH GARLIC AND BUTTER (veg)

• 1 lb fresh haricots verts, ends trimmed (the fanciness of this post is OOC- I’m talkin’ bout long green beans)
• water
• ice
• minced garlic
• 2 tbsp butter
• kosher salt

Prep a large bowl of ice water. Meanwhile, in a non-stick skillet, bring about 1/2 cup water to a boil. Add the beans, cooking for 1-2 minutes, until bright green.

Immediately remove the beans and plunge into the  bowl of ice water. Drain once they’ve cooled a few minutes.

Dump the water out of the skillet, then return the pan to the stove top, melting butter over medium heat. Add the garlic and saute for a minute. Add the green beans,. tossing to coat. Let them heat through, sprinkle with salt, and serve.

Well done, old sport.