Spring Family Dinner
Celebrate the freshness of spring with this delightful family dinner recipe featuring seasonal ingredients and easy preparation.
Equipment
- 1 Large Skillet for sautéing vegetables
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl for salad
Ingredients
Vegetable Stir-Fry
- 1 tbsp olive oil
- 2 cups mixed spring vegetables asparagus, bell peppers, snap peas
- 2 tbsp soy sauce
- 1 tsp fresh ginger grated
Lemon Herb Salmon
- 4 salmon fillets
- 1 lemon sliced
- 1 tbsp fresh dill chopped
- 2 cups small potatoes halved
Spring Salad
- 4 cups mixed greens
- 1/2 cup radishes sliced
- 1/4 cup honey-mustard vinaigrette
Instructions
Preparation
- Wash and chop the spring vegetables, ensuring they are bite-sized for easy cooking and eating.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the mixed vegetables and sauté for 5-7 minutes. Stir in soy sauce and ginger, cooking for an additional 2 minutes until vegetables are tender-crisp.
- Preheat oven to 400°F. Place salmon fillets on a baking sheet lined with parchment paper. Top with lemon slices and sprinkle with dill. Add potatoes around the salmon, and bake for 20-25 minutes until salmon is cooked through.
Salad Preparation
- In a large mixing bowl, combine mixed greens and sliced radishes. Drizzle with honey-mustard vinaigrette and toss gently to coat.
- Serve the stir-fry alongside the baked salmon and potatoes, with the spring salad on the side for a complete meal.
- Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Choose the freshest vegetables for maximum flavor. Ingredient Substitutions: Swap salmon for chicken if desired. How to Serve: Serve with a crusty bread for a hearty meal. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the stir-fry ingredients in advance for quicker cooking.