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.

   About 12 croissants DAY 1 1. Warm milk and water to about 105°F / 40°C. 2. Combine warm water, milk, and yeast; let sit 5–10 minutes until foamy. 3. In a large bowl or stand mixer, combine flour, sugar, and salt. Add liquids and softened butter. Knead 5–7 minutes until smooth and elastic. Dough should be soft but not sticky. 4. Flatten into a 1-inch-thick rectangle, wrap in plastic, and refrigerate for 30–45 minutes. 5. Place cold butter between 2 sheets of parchment. Pound and roll into a 7-inch (18 cm) square. Chill while the dough rests — it should be cold but flexible, about the same consistency as the dough. 6. Roll chilled dough into a 10-inch (25 cm) square. Place butter diagonally in the center (like a diamond shape). Fold corners of dough over butter to completely enclose it. 7. 1st turn: Roll into a 20×10-inch rectangle. Fold into thirds (like a letter). Wrap and chill 30–40 minutes. 8. 2nd turn: Rotate dough 90°, roll again into 20×10-inch rectangle, fold into thirds. Wrap and chill 30–40 minutes. 9. 3rd turn: Repeat the same rolling and folding once more. Wrap tightly and refrigerate overnight (8–12 hours). DAY 2 10. On a lightly floured surface, roll to about 1/4 inch (6 mm) thick, forming a 20×10-inch rectangle. Trim edges for clean layers. 11. Cut the dough into long isosceles triangles, about 5 inches wide at the base. 12. Stretch each triangle gently, then roll from base to tip. Curve ends slightly to form crescents. Place on parchment-lined baking sheet, tip underneath. 13. Cover lightly with plastic or a towel. Let rise in a warm, draft-free area 1½–2 hours, until doubled and puffy. (They should jiggle when the tray is moved gently.) 14. Whisk egg and milk. Brush lightly over croissants. 15. Preheat oven: 400°F (200°C). Bake 18–22 minutes, until deep golden brown. 16. Cool on wire rack. * Keep butter cold but workable — if it melts, chill before continuing. * For extra flaky layers, let dough rest longer between turns. * You can freeze shaped croissants before proofing; bake from frozen, adding 5–7 minutes to baking time. * For chocolate croissants: place a small chocolate stick or chips at the wide end before rolling.