Mini Spring Gift Box

Spring Spice Box: Fresh and Bright

Spices:

• Dill: A fresh and herbaceous spice that pairs well with fish, potatoes, and cucumbers.
• Tarragon: A delicate herb with a licorice-like flavor that is perfect for sauces, vinaigrettes, and poultry.
• Fennel Seeds: A sweet and anise-flavored spice that is often used in Italian cuisine.
• Lemon Pepper: A zesty blend of black pepper and lemon peel that adds a bright flavor to any dish.
• Chives: A mild, onion-like herb that is perfect for garnishing dishes and adding a fresh flavor to salads and soups.

Recipe Ideas:

• Spring Vegetable Soup
• Lemon-Herb Roasted Chicken
• Dill Pickle Salad
• Tarragon Vinaigrette
• Fennel-Crusted Salmon

This Spring Spice Box is bursting with fresh, vibrant flavors! Let's create a recipe that celebrates the season:

Spring Salmon with Dill & Fennel, Roasted Asparagus, and Lemon-Chive Butter

This dish is light, flavorful, and perfect for a spring dinner. The salmon is seasoned with dill and fennel, then pan-seared until crispy. The asparagus is roasted until tender, and the lemon-chive butter adds a bright, zesty finish.

Ingredients:

• For the Salmon:
  • 2 salmon fillets (about 6 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon dill, chopped
  • 1/2 teaspoon fennel seeds, lightly crushed
  • 1/4 teaspoon lemon pepper
  • Salt and pepper to taste
• For the Asparagus:
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the Lemon-Chive Butter:
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine the olive oil, dill, fennel seeds, and lemon pepper. Rub the mixture all over the salmon fillets. Season with salt and pepper.
2. Roast the Asparagus: Preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-15 minutes, or until tender-crisp.
3. Make the Lemon-Chive Butter: While the asparagus is roasting, combine the softened butter, chives, lemon zest, and lemon juice in a small bowl. Mix well. Season with salt and pepper.
4. Cook the Salmon: Heat a large skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side, or until cooked through and crispy.
5. Serve: Transfer the salmon to plates. Top with a dollop of lemon-chive butter. Serve with the roasted asparagus.

Tips and Variations:

• Use different herbs: If you don't have dill, try using tarragon or parsley instead.
• Add lemon slices: Add a few slices of lemon to the skillet while cooking the salmon for extra flavor.
• Serve with a side: This dish pairs well with a simple salad or some roasted potatoes.
• Make it a sheet pan meal: Roast the asparagus on the same baking sheet as the salmon for an easy one-pan meal.  

This recipe is a delicious and healthy way to enjoy the fresh flavors of spring. Enjoy!