SALMON 1. Preheat oven to 400°F (200°C). 2. Line a baking sheet with parchment paper or lightly oil it. 3. Pat salmon fillets dry with paper towels and place skin-side down on the baking sheet. 4. In a small bowl, mix 1.5 tablespoon of olive oil, 1.5 tablespoons of lemon juice, dried parsley, dried dill, dried green onion (or chives), sweet paprika, salt, and pepper. 5. Spoon the herb mixture evenly over the salmon, spreading it gently on top. 6. Place the baking sheet in the oven and bake for 14–18 minutes, depending on thickness, until the salmon flakes easily and the broccoli is tender with lightly browned edges. BROCCOLI 1. Wash the broccoli and cut into medium florets. 2. Peel and slice the thick stem — it cooks beautifully and stays green. 3. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt (the water should taste slightly salty). Add broccoli and cook for 1.5–2 minutes only. The broccoli should turn bright emerald green but stay crisp. 4. Immediately transfer broccoli to a bowl of ice-cold water. Leave for 2–3 minutes, then drain very well. 5. Option A – Quick sauté (best flavor): Heat olive oil in a skillet over medium heat. Add broccoli and toss for 1–2 minutes. Season with black pepper and optional lemon juice. Option B – Oven finish (one-pan with salmon). After blanching and drying, place broccoli on a baking sheet. Drizzle lightly with olive oil and bake at 400°F (200°C) for 5–7 minutes. TIPS: - Do not cover broccoli while cooking. - Do not overcook — color fades fast SERVING IDEAS: - Serve with lemon wedges and a drizzle of olive oil or lemon butter. - Add a side of rice, quinoa, or small potatoes. - Finish with grated parmesan or shaved pecorino over the broccoli. - Sprinkle with fresh herbs (dill, parsley, or chives) just before serving. - Pair with a light yogurt or mustard-lemon sauce on the side. (MUSTARD-LEMON SAUCE: mix 2 tablespoons of Dijon mustard, 1 1/2 tablespoons of freshly squeezed lemon juice, 3 tablespoons of olive oil, 1-2 teaspoons of honey or maple syrup, salt, black pepper.) - Serve family-style on a large platter for a clean, rustic look.

   1. Wash and boil the potatoes and carrots in their skins. Let them cool. 2. Hard‑boil the eggs. Let them cool. 3. Wash, dry, and slice the mushrooms. 4. Peel and finely dice the onion. 5. Sauté the mushrooms and onion in a heated pan with oil over medium heat. Season with salt and pepper, remove from heat, and let cool. 6. Peel the potatoes, carrots, and eggs. 7. Grate the potatoes on a coarse grater. 8. Dice the pickled cucumbers into small cubes. 9. Grate the carrots on a coarse grater. 10. Set aside the yolk of one egg, and dice the remaining eggs. 11. Grate the cheese and the reserved egg yolk on a fine grater, then mix them together. ASSEMBLY 12. The salad can be assembled in a springform ring or in a tall bowl. - 1st layer: Spread out the potatoes, press down slightly with a spoon (gently!), and spread with mayonnaise. - 2nd layer: Add the fried mushrooms with onions. - 3rd layer: Add the pickled cucumbers. - 4th layer: Add the grated carrots. Press everything down slightly and spread with mayonnaise. - f5th layer: Add the chopped eggs. Press down and spread with mayonnaise. - 6th layer: Add the grated cheese mixed with the egg yolk. 13. Cover the salad with plastic wrap and refrigerate for at least 30 minutes. 14. Remove the plastic wrap. If you assembled the salad in a ring, remove the ring before serving. Decorate the salad to your liking and serve.