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.

   Apricot jam can be replaced with another favorite jam (preferably light) or honey. Butter and cream cheese should be at room temperature. You will need 2 large bowls. 1. Preheat the oven to 356F (180 C). Line the bottom of a baking pan with parchment paper. Prepare a larger pan so that the baking pan can fit in it. We will pour water into it. 2. Bring a small saucepan of water to the boil. Place 160 g of cream cheese in a large bowl. Place the bowl with the cheese on the saucepan and whisk until the cream cheese is warm. Add 20 g of butter. Whisk the mixture until the butter melts. 3. Pour in 50 ml of milk and whisk again until smooth. Remove the bowl from the saucepan. 4. Mix 30 g of flour and 10 g of cornstarch. Sift into the cream mixture and whisk. 5. Separate the whites and yolks. 6. Stir the yolks into the cream mixture. Set aside. 7. In a second large bowl, combine 4 whites and 1/4 teaspoon lemon juice. Whisk until stiff peaks form. Add 80 g of sugar in three stages, whisking very thoroughly. Whisk the whites until soft peaks form. 8. Add 1/3 of the whites to the cheese mixture and mix with a whisk. Pour the cheese mixture into the whites and mix with a silicone spatula very carefully, moving from the bottom up, turning. Mix until all the ingredients are mixed (the mixture will be quite liquid.) 9. Pour the mixture into a baking dish. Place the baking dish into a larger dish. Fill the larger dish with hot water 1/3 full. And place in the oven on the middle shelf. 10. Bake for 20 minutes. Open the oven for 10 seconds. Reduce the temperature to 230F(110C) and bake for another 60 minutes. 11. Remove the cheesecake from the oven, turn the pan over, tap it lightly so that the cheesecake falls out. Turn it over onto a plate. Brush the top with apricot jam or honey.