Roasted Lemon-Dill Salmon (pes, gf) and Really Easy Butternut Squash Soup (v, gf)

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.



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


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.

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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.

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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.

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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.

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



  • 2-3 tbsp butter or coconut oil 

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  • 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


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.

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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.

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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.

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loving this Christmas gift!

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


  • 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.

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

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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.

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Well done, old sport.

How To Tell If You're Fancy In 19 GIFs

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