Make It: Garlic & Dill Salmon, Rosemary Potatoes, and Cucumber-Tomato Salad

Easy. Nutritious. Delicious. Three words I love in a meal!

I cooked a late dinner for my boy (he called it his “perfect meal”) and we ate while watching Top Chef. SPOILER ALERT: I was so sad my girl Eve was sent home, even though I saw it coming a mile away. How adorable is Kevin, though? He looks like a real live David the Gnome and I just want to hug him.

I love eating good food while watching Top Chef. The two just go hand in hand. This meal was incredibly easy and required minimal cleanup. To make your own TC-worthy feast, follow the recipes below.

For the salmon, you’ll need:

• salmon fillets
• fresh dill
• lemon
• garlic
• salt & pepper
• olive oil

Pre-heat the oven to 425*. Brush olive oil along the tops of the fillets, then add garlic, dill, salt, and pepper to taste. For four LARGE pieces of fish, I used 4-5 cloves of garlic and about 3-4 T dill, plus liberal salt and pepper. Squeeze juice from one lemon on top. Bake salmon for 10-15 minutes (depending on how well done you like your fish) in a dish or baking sheet lined with tin foil for easy cleanup. Serve with fresh lemon wedges if desired.

For the potatoes, you’ll need:

• new red potatoes
• fresh or dried rosemary
• dash of paprika
• salt & pepper
• olive oil

Pre-heat oven to 425* (you can throw the fish in for the last 10-15 minutes the potatoes are cooking if you’re making both). Cut potatoes into fourths and toss with olive oil, paprika, salt, and pepper to taste. Spread potatoes evenly on a non-stick baking sheet and cook for 45 minutes or until brown and crispy.

For the salad, you’ll need:

• English cukes (I don’t like to have to peel my cucumbers)
• large tomatoes (vine-ripened)
• fresh basil
• red wine vinegar
• olive oil
• salt & pepper

Cut veggies into small, bite-sized pieces. Add chopped basil to taste. Toss with a few tablespoons of red wine vinegar and a splash of olive oil. Season with a little salt and plenty of fresh-ground pepper. You could also add red onion, but I’m not a huge fan of raw onion.

Note: You’ll notice in many of my recipes, I tend to shy away from giving exact measurements. Part of the reason is that I make up most of the recipes I post here on the spot. But I only leave measurements out when they don’t really matter. If you love basil, go ahead and use two cups of the stuff! Cooking is all about what YOU like and I think it’s worthwhile to play around with spices and seasoning rather than follow a recipe exactly. Cook times and temperatures are important, so I try to be specific about those, but how much paprika you put on your potatoes is entirely up to you. If you ever have any questions about a recipe, please let me know!