1. Peel and finely chop the onion. Peel and finely chop the garlic. Pat the fish dry and cut it into bite‑sized pieces. Wash and dry the spinach 2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a splash of pasta water. 3. Heat the olive oil in a pan over medium heat. Add the fish pieces and cook gently for 3–4 minutes until opaque and tender. Transfer to a plate. 4. In the same pan, melt the butter. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for 30 seconds. 5. Add the spinach to the pan and cook until wilted. 6.Optional: for a silky, green sauce, transfer the sautéed spinach and onion mixture to a blender and blend until smooth. (If you prefer a rustic texture, skip this step.) 7. Return the spinach mixture to the pan if blended. Pour in the heavy cream, stir, and warm gently. Add lemon zest, salt, and pepper. Simmer lightly for 1–2 minutes without boiling. 8. Add the cooked fish back to the pan. Add the spaghetti and a splash of pasta water. Toss gently to coat the pasta without breaking the fish. 9. Plate immediately. Finish with black pepper, Parmesan, or a drizzle of olive oil.

   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.