#deliciouslysimple

This recipe for Parmesan Crusted White Wine Dijon Salmon has a great mix of tastes and textures. The tangy Dijon mustard and white wine are mixed into the crispy Parmesan crust. This dish is simple but classy, and it's great for any event.

Ingredients: 4 salmon fillets. 1/2 cup grated Parmesan cheese. 2 tablespoons Dijon mustard. 2 tablespoons white wine. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the Parmesan cheese, Dijon mustard, white wine, olive oil, lemon juice, garlic powder, salt, and pepper. Place the salmon fillets on a parchment-lined baking sheet. Spread the Parmesan mixture evenly over the top of each salmon fillet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the topping is golden brown. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Everyone will love these Easy Fish Tacos because they are quick and full of flavor. Spiced white fish that is soft and served with fresh cabbage, creamy avocado, and tangy lime, all wrapped in warm corn tortillas.

Ingredients: 1 lb white fish fillets such as cod or tilapia. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. Lime wedges, for serving.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush both sides of fish fillets with the spice mixture. Place the fish fillets on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the fish is cooked through and flakes easily with a fork. Meanwhile, warm the corn tortillas in a skillet or microwave. Assemble the tacos by placing a portion of cooked fish on each tortilla. Top with shredded cabbage, avocado slices, and chopped cilantro. Serve with lime wedges for squeezing over the tacos. Enjoy your delicious Easy Fish Tacos!

Prep Time: 15 minutes

Cook Time: 12 minutes

This Gebakken Feta Tomaat Pasta recipe for the air fryer is very simple and tastes great. The feta cheese and roasted cherry tomatoes make a rich and savory sauce that goes well with al dente pasta. It's easy to make and tastes great, so you'll want to make it again and again.

Ingredients: 200g pasta. 200g cherry tomatoes. 150g feta cheese. 2 cloves of garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside. Preheat your Airfryer to 180C 356F. In a mixing bowl, combine the cherry tomatoes, minced garlic, olive oil, dried oregano, salt, and pepper. Toss to coat the tomatoes evenly. Place the tomato mixture in the Airfryer basket and spread it out evenly. Place the block of feta cheese in the center of the tomato mixture. Airfry at 180C 356F for 15-20 minutes or until the tomatoes are blistered and the feta cheese is soft and slightly golden. While the feta and tomatoes are in the Airfryer, you can drizzle a bit more olive oil over the pasta and toss it to prevent sticking. Once the feta and tomatoes are done, carefully remove the Airfryer basket. Serve the baked feta and tomato mixture over the cooked pasta. Garnish with fresh basil leaves. Enjoy your delicious Gebakken Feta Tomaat Pasta uit de Airfryer!

Prep Time: 10 minutes

Cook Time: 20 minutes

This BLT pasta salad takes the classic tastes of a BLT sandwich and puts them in a quick and easy pasta salad. It's great for potlucks, picnics, or as a side dish for any meal!

Ingredients: 8 ounces rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cooked bacon, chopped. 2 cups baby spinach leaves. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 green onions, thinly sliced. 1/4 cup grated Parmesan cheese.

Instructions: Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine cooked pasta, cherry tomatoes, bacon, and baby spinach leaves. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the pasta mixture and toss until well coated. Garnish with sliced green onions and grated Parmesan cheese. Chill in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Deliciously simple slow cooker ham recipe. Just two ingredients and minimal effort for a sweet and savory masterpiece.

For a quick meal that won't break the bank, this couscous recipe is a great choice. Adding couscous to sauted zucchini and carrots in a curry-flavored sauce makes for a tasty and filling meal.

Ingredients: 1 cup couscous. 1 1/2 cups water. 2 zucchinis, diced. 2 carrots, grated. 2 tablespoons olive oil. 1 teaspoon curry powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a saucepan, bring the water to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes. Fluff the couscous with a fork and set it aside. In a large skillet, heat the olive oil over medium heat. Add the diced zucchinis and grated carrots to the skillet. Saut for about 5-7 minutes until they soften. Sprinkle the curry powder over the vegetables and stir well. Cook for an additional 2 minutes. Season with salt and pepper to taste. Serve the curry vegetable mixture over the fluffed couscous. Garnish with fresh cilantro leaves. Enjoy your economical Couscous Zucchine e Carote al Curry!

Prep Time: 10 minutes

Cook Time: 15 minutes

This linguine with tuna, lemon, and dill recipe is a refreshing and flavorful dish that comes together quickly. The combination of zesty lemon, savory tuna, and aromatic dill creates a light and satisfying pasta dish perfect for any occasion.

Ingredients: 300g linguine pasta. 200g canned tuna, drained. 1 lemon, zest and juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh dill, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add drained tuna to the skillet and break it apart with a spatula. Cook for 2-3 minutes. Add lemon zest and juice to the skillet, stirring to combine with the tuna. Toss in cooked linguine and chopped dill. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Serve hot, optionally topped with grated Parmesan cheese. Enjoy your Linguine with Tuna, Lemon, and Dill!

Prep Time: 10 minutes

Cook Time: 15 minutes

This delightful dish combines the freshness of mixed greens with perfectly poached eggs and the richness of Parmesan cheese. It's a simple yet elegant recipe that's perfect for breakfast, brunch, or a light dinner.

Ingredients: 4 large eggs. 4 cups of mixed greens such as spinach, arugula, and kale. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon white vinegar.

Instructions: Fill a large saucepan with water and bring it to a simmer over medium-high heat. While the water is heating, wash and dry the mixed greens. Divide them among four serving plates. In a small bowl, grate the Parmesan cheese and set it aside. Once the water is simmering, add the white vinegar, which helps the egg whites coagulate better. Stir the water gently to create a whirlpool effect. Crack one egg into a small bowl, then carefully slide it into the swirling water. Repeat with the remaining eggs, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to remove each poached egg from the water and drain excess water by placing them on a paper towel. Drizzle olive oil over the mixed greens and season with salt and pepper to taste. Toss gently to coat. Place a poached egg on top of the dressed greens on each plate. Sprinkle grated Parmesan cheese over the poached eggs and greens. Serve immediately while the eggs are still warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes