Salmon and Brussels with Dill Butter Sauce (1 Hour)

Pair this with...

Red Roasted Potatoes

Start by warming up your oven. After washing your red potatoes, slice them ensuring each piece has that lovely skin-on edge. In a big bowl, give those wedges a mix with olive oil, salt, pepper, and perhaps a sprinkle of dried rosemary or garlic for an extra kick. Ensure they're all well-coated. Spread them out on a baking tray, keeping space between each wedge so they roast rather than steam. Into the oven they go, roasting until they're golden and crisp on the outside, yet fluffy inside. Pull them out, maybe give a final seasoning touch or a sprinkle of fresh parsley, and serve.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.