25+ Delicious Festive Lunch Recipes to Make Your Day Unforgettable

The holiday season is a time to gather with friends and family, and one of the best ways to make those moments even more special is with a delicious spread of festive food.

Whether you’re hosting a holiday brunch, a cozy family gathering, or a light lunch with loved ones, having a variety of festive lunch recipes on hand ensures that your table is filled with both flavor and seasonal charm.

From vibrant salads to savory mains and delectable sides, these 25+ festive lunch recipes are designed to impress and delight.

Packed with seasonal ingredients like winter squash, cranberries, and roasted root vegetables, each dish brings a touch of holiday magic to your meal.

Let’s explore these delightful recipes that will make your festive lunch unforgettable!

25+ Delicious Festive Lunch Recipes to Make Your Day Unforgettable

No matter the occasion, these 25+ festive lunch recipes will help you create a meal full of warmth, flavor, and holiday cheer.

From hearty mains like roasted turkey and stuffed acorn squash to light and fresh salads, there’s something here for every palate.

The key to a successful holiday lunch is finding balance—combining comforting, indulgent dishes with lighter, refreshing options that celebrate the season’s best ingredients.

As you prepare these recipes, don’t forget to infuse your own touch of creativity and love into the dishes you serve.

With these recipes, your holiday lunch will not only satisfy appetites but also create lasting memories for years to come.

Roasted Herb-Stuffed Chicken with Cranberry Glaze

This roasted chicken is an ideal festive main course, stuffed with fresh herbs and garlic for a deeply aromatic flavor. The tangy cranberry glaze adds a seasonal touch that makes this dish a standout centerpiece for any holiday table. Its golden skin, juicy meat, and herbaceous aroma will make your guests feel like they’re dining in a five-star restaurant.

Ingredients
For the Chicken:

• 1 whole chicken (about 4-5 lbs)
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 2 tbsp olive oil
• Salt and pepper to taste

For the Cranberry Glaze:

• 1 cup fresh cranberries
• ¼ cup orange juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar

Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry and season the cavity with salt and pepper. Stuff the cavity with rosemary, thyme, lemon quarters, and garlic cloves.
2. Season and Roast: Rub the chicken with olive oil, then season the skin generously with salt and pepper. Place the chicken on a roasting rack and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
3. Make the Cranberry Glaze: While the chicken roasts, combine cranberries, orange juice, honey, and balsamic vinegar in a small saucepan. Simmer over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. Set aside.
4. Finish the Chicken: During the last 10 minutes of roasting, brush the cranberry glaze over the chicken. Return it to the oven and allow it to caramelize slightly.
5. Serve: Let the chicken rest for 10 minutes before carving. Serve with remaining cranberry glaze on the side.

This herb-stuffed chicken with cranberry glaze is a true crowd-pleaser, bringing warmth and a festive flair to the table. The balance between savory herbs and the sweetness of the glaze adds a sophisticated touch to the meal.

Butternut Squash and Goat Cheese Tart

This elegant tart combines the creamy richness of goat cheese with the sweet and nutty flavor of roasted butternut squash, all atop a flaky puff pastry crust. It’s perfect as a festive appetizer or main course and pairs well with a simple green salad or roasted vegetables.

Ingredients

• 1 sheet puff pastry, thawed
• 1 small butternut squash, peeled and thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup crumbled goat cheese
• 1 tbsp fresh thyme leaves
• 2 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash slices with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 15-20 minutes until tender.
2. Prepare the Puff Pastry: Roll out the puff pastry on a parchment-lined baking sheet. Score a 1-inch border around the edges and prick the center with a fork. Brush the edges with egg wash.
3. Assemble the Tart: Arrange the roasted butternut squash in the center of the pastry. Sprinkle with crumbled goat cheese and fresh thyme leaves.
4. Bake the Tart: Bake the tart for 20-25 minutes, or until the pastry is golden brown and crispy.
5. Finish with Honey: Drizzle honey over the tart before serving.

This butternut squash and goat cheese tart is a delightful combination of flavors and textures. The creaminess of the goat cheese complements the sweetness of the roasted squash, while the crisp pastry adds a satisfying crunch. It’s a beautiful dish that’s simple to make yet impressive on any holiday table.

Spiced Lentil and Sweet Potato Salad

This warm and hearty salad features tender lentils and roasted sweet potatoes, seasoned with warming spices and topped with a zesty yogurt dressing. It’s a delicious and festive vegetarian option that’s nutrient-packed and bursting with flavor.

Ingredients
For the Salad:

• 1 cup green or brown lentils, rinsed
• 2 large sweet potatoes, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and pepper to taste
• ¼ cup chopped fresh parsley

For the Yogurt Dressing:

• ½ cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the Lentils: In a medium pot, cover lentils with water, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until tender. Drain and set aside.
2. Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until soft and caramelized.
3. Prepare the Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the cooked lentils, roasted sweet potatoes, and chopped parsley. Drizzle with yogurt dressing and toss gently to combine.
5. Serve: Serve the salad warm or at room temperature, garnished with additional parsley if desired.

This spiced lentil and sweet potato salad offers a cozy, earthy flavor profile that’s perfect for the holiday season. The warmth of cumin and cinnamon paired with the creamy yogurt dressing adds depth to the dish, making it a satisfying and healthful addition to your festive spread.

Maple Glazed Salmon with Pomegranate Salsa

This maple-glazed salmon is a perfect blend of sweet and savory flavors, enhanced by a fresh pomegranate salsa. The richness of the salmon pairs beautifully with the tartness of the pomegranate, creating a visually stunning dish that’s both flavorful and festive.

Ingredients
For the Salmon:

• 4 salmon fillets
• ¼ cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste

For the Pomegranate Salsa:

• 1 cup pomegranate seeds
• ½ red onion, finely chopped
• ¼ cup chopped fresh cilantro
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Prepare the Glaze: In a small bowl, whisk together maple syrup, soy sauce, and olive oil.
2. Cook the Salmon: Heat a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Add the salmon to the skillet, skin-side down, and cook for about 4 minutes. Flip the fillets, then pour the maple glaze over the top. Cook for an additional 4-5 minutes, or until the salmon is fully cooked and the glaze has caramelized slightly.
3. Make the Salsa: In a bowl, combine pomegranate seeds, red onion, cilantro, lime juice, and a pinch of salt. Stir to combine.
4. Serve: Plate the salmon fillets and top with a generous spoonful of pomegranate salsa.

The sweet, sticky glaze on the salmon pairs deliciously with the refreshing, tangy salsa, making this a balanced and vibrant dish perfect for holiday gatherings. The pomegranate seeds add a festive pop of color that’s sure to impress.

Wild Mushroom Risotto with Truffle Oil

This creamy wild mushroom risotto is a luxurious dish that makes an excellent centerpiece for a festive vegetarian lunch. Enhanced by the earthy notes of truffle oil, it’s rich, comforting, and filled with deep, savory flavors that feel both indulgent and refined.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
• ½ cup white wine
• ½ cup grated Parmesan cheese
• 1 tbsp truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes.
2. Cook the Mushrooms: Add the mushrooms to the skillet and cook until softened and golden, about 5 minutes.
3. Cook the Rice: Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring to coat the rice with oil. Pour in the white wine and cook until it’s mostly absorbed.
4. Add Broth Gradually: Add vegetable broth ½ cup at a time, stirring continuously until each addition is absorbed before adding more. Continue until the rice is creamy and tender.
5. Finish the Risotto: Stir in Parmesan cheese, truffle oil, salt, and pepper. Garnish with fresh parsley.

This wild mushroom risotto has an indulgent texture and a deep, earthy flavor that’s beautifully enhanced by the subtle aroma of truffle oil. Perfect for an elegant holiday lunch, this dish is both comforting and sophisticated.

Apple and Sage Stuffed Pork Loin

This apple and sage stuffed pork loin is a festive dish with a warm, seasonal flavor profile. The sweet-tart apples and fragrant sage stuffing bring out the savory notes of the pork, creating a delicious balance that’s perfect for the holiday season.

Ingredients
For the Pork:

• 1 boneless pork loin (about 2 lbs)
• Salt and pepper to taste
• 1 tbsp olive oil

For the Stuffing:

• 1 large apple, peeled, cored, and diced
• ½ cup breadcrumbs
• 2 tbsp fresh sage, chopped
• 1 small onion, finely chopped
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. Prepare the Stuffing: In a skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the apple, breadcrumbs, sage, salt, and pepper. Cook for another 3-4 minutes, then remove from heat.
2. Prepare the Pork: Preheat your oven to 375°F (190°C). Butterfly the pork loin by slicing it lengthwise without cutting all the way through, then open it like a book. Season with salt and pepper.
3. Stuff and Roll the Pork: Spread the apple stuffing evenly over the pork. Roll it up tightly and secure with kitchen twine.
4. Sear and Roast: Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 5 minutes. Transfer to the oven and roast for 30-40 minutes, or until the internal temperature reaches 145°F (63°C).
5. Serve: Let the pork rest for 10 minutes, then slice and serve.

This stuffed pork loin is filled with the warm, comforting flavors of apple and sage, creating a dish that’s rustic yet refined. The juicy pork and flavorful stuffing make it a delicious option for any festive lunch.

Winter Vegetable and Quinoa Salad with Lemon-Dijon Dressing

This vibrant and hearty salad is packed with roasted winter vegetables, quinoa, and a tangy lemon-Dijon dressing. It’s a fresh, healthy option that’s perfect for a festive lunch, offering a mix of textures and a balance of sweet and savory flavors.

Ingredients
For the Salad:

• 1 cup quinoa, rinsed
• 1 cup brussels sprouts, halved
• 2 medium carrots, peeled and diced
• 1 sweet potato, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup pomegranate seeds
• ¼ cup crumbled feta cheese (optional)
• ¼ cup chopped fresh parsley

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the brussels sprouts, carrots, and sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
2. Cook the Quinoa: While the vegetables roast, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted vegetables, pomegranate seeds, and parsley. Drizzle with the dressing and toss gently to combine. Top with crumbled feta if desired.

This winter vegetable and quinoa salad is a colorful, nutrient-packed dish that makes a refreshing contrast to heavier holiday meals. The combination of roasted vegetables and fresh, bright dressing makes it a festive, vibrant option for your table.

Herbed Lamb Chops with Mint Yogurt Sauce

Tender, juicy lamb chops are seasoned with fresh herbs and grilled to perfection, then served with a cooling mint yogurt sauce. This dish is a showstopper, combining rich flavors and a refreshing sauce that enhances the natural taste of the lamb.

Ingredients
For the Lamb Chops:

• 8 lamb chops (about 1-inch thick)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the Mint Yogurt Sauce:

• ½ cup Greek yogurt
• ¼ cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Marinate the Lamb: In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 30 minutes.
2. Grill the Lamb: Preheat your grill or a grill pan over medium-high heat. Grill the lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness (145°F for medium-rare). Let the lamb rest for 5 minutes before serving.
3. Make the Mint Yogurt Sauce: While the lamb rests, combine Greek yogurt, mint, lemon juice, honey, salt, and pepper in a small bowl. Mix until smooth.
4. Serve: Serve the lamb chops with a generous spoonful of mint yogurt sauce on the side.

These herbed lamb chops are tender and flavorful, enhanced by the tangy mint yogurt sauce that adds a fresh contrast to the richness of the meat. It’s a festive dish that’s sure to impress your guests with both flavor and elegance.

Crispy Brussels Sprouts with Balsamic Glaze and Parmesan

Crispy, roasted brussels sprouts tossed with balsamic glaze and parmesan make for a flavorful, savory side dish that’s simple yet festive. The balance between the crispy texture, tangy balsamic, and salty parmesan brings out the best in this underrated vegetable.

Ingredients

• 1 lb brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• ¼ cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the halved brussels sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and roast for 20-25 minutes, or until crispy and caramelized, flipping halfway through.
2. Make the Balsamic Glaze: While the brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5-7 minutes, or until the glaze thickens.
3. Finish the Dish: Once the brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze. Toss to coat, then sprinkle with grated Parmesan cheese and garnish with fresh parsley.
4. Serve: Serve immediately while the sprouts are warm and crispy.

These crispy brussels sprouts are a fantastic side dish that offers a delightful mix of textures and flavors. The balsamic glaze and parmesan bring a sweet and savory element that makes them a perfect addition to any festive spread.

Spicy Roasted Cauliflower Tacos with Avocado Crema

These roasted cauliflower tacos are a delicious, plant-based option for your festive lunch. The cauliflower is roasted with a spicy seasoning mix, then served in soft tortillas with a creamy avocado crema. It’s a flavorful, satisfying dish with a touch of heat and cooling creaminess, perfect for a festive celebration.

Ingredients
For the Roasted Cauliflower:

• 1 medium head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste

For the Avocado Crema:

• 1 ripe avocado
• ½ cup Greek yogurt
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• Salt and pepper to taste

For the Tacos:

• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
2. Make the Avocado Crema: While the cauliflower roasts, blend the avocado, Greek yogurt, lime juice, cilantro, salt, and pepper in a food processor or blender until smooth.
3. Assemble the Tacos: Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side. Spoon the roasted cauliflower onto each tortilla, then drizzle with avocado crema and garnish with fresh cilantro.
4. Serve: Serve the tacos with lime wedges on the side for squeezing.

These spicy roasted cauliflower tacos are a unique and delicious option for any festive lunch. The balance between the smoky, spicy cauliflower and the creamy, tangy avocado crema is both satisfying and refreshing.

Pork Tenderloin with Apple-Cranberry Chutney

This roasted pork tenderloin is served with a sweet and tangy apple-cranberry chutney that adds depth and complexity to the dish. The combination of savory pork and the fruit-packed chutney is perfect for a festive holiday lunch, offering both warmth and sweetness in each bite.

Ingredients
For the Pork Tenderloin:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste

For the Apple-Cranberry Chutney:

• 1 apple, peeled, cored, and diced
• 1 cup fresh cranberries
• 1 small onion, finely chopped
• ¼ cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp cinnamon
• ½ tsp ground ginger
• Salt and pepper to taste

Instructions

1. Prepare the Pork: Preheat the oven to 400°F (200°C). Rub the pork tenderloin with olive oil, thyme, garlic powder, salt, and pepper. Place the tenderloin on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing.
2. Make the Apple-Cranberry Chutney: While the pork cooks, combine the apple, cranberries, onion, brown sugar, apple cider vinegar, cinnamon, ginger, salt, and pepper in a saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the chutney thickens and the cranberries burst.
3. Serve: Slice the pork tenderloin and top with a generous spoonful of the apple-cranberry chutney.

The tender pork paired with the sweet and tangy chutney creates a perfect balance of flavors. The chutney’s burst of fruitiness elevates the pork, making this dish a festive and elegant choice for any holiday meal.

Stuffed Acorn Squash with Wild Rice and Cranberries

This stuffed acorn squash is a visually stunning dish that’s perfect for the holiday season. The natural sweetness of the roasted squash is complemented by the savory wild rice and cranberries, making it a delightful vegetarian main or side dish.

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked wild rice
• ½ cup dried cranberries
• ¼ cup chopped pecans
• ¼ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Roast the Squash: Preheat the oven to 375°F (190°C). Rub the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
2. Prepare the Filling: While the squash roasts, combine the cooked wild rice, dried cranberries, chopped pecans, and crumbled feta in a bowl. Stir to combine.
3. Stuff the Squash: Once the squash is tender, remove it from the oven and carefully flip the halves over. Stuff each squash half with the wild rice mixture.
4. Serve: Return the stuffed squash to the oven and bake for an additional 10 minutes to warm the filling. Garnish with fresh parsley before serving.

This stuffed acorn squash with wild rice and cranberries is a comforting, flavorful dish that celebrates the best of fall and winter produce. It’s hearty, slightly sweet, and perfect for a festive holiday meal that’s sure to impress.

Maple-Glazed Roasted Brussels Sprouts and Sweet Potatoes

This maple-glazed roasted vegetable dish combines the earthy flavors of Brussels sprouts with the sweetness of caramelized sweet potatoes. The maple syrup adds a touch of sweetness, making it a perfect, vibrant side dish for a festive holiday lunch.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions

1. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Toss the Brussels sprouts and sweet potato cubes in olive oil, maple syrup, thyme, salt, and pepper.
2. Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the Brussels sprouts are crispy on the edges.
3. Finish the Dish: Drizzle with balsamic vinegar (if using) for an extra touch of flavor. Serve immediately.

The maple syrup caramelizes the sweet potatoes and Brussels sprouts, creating a sweet and savory flavor profile that’s sure to be a hit at your festive meal. This dish offers a balance of earthy and sweet flavors, making it a delicious and beautiful side dish.

Butternut Squash and Spinach Stuffed Chicken Breast

This stuffed chicken breast filled with a mixture of roasted butternut squash and spinach is a flavorful and satisfying dish perfect for any festive lunch. The rich filling combined with tender chicken makes for a meal that feels both hearty and elegant.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 small butternut squash, peeled and diced
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Toothpicks or kitchen twine for securing

Instructions

1. Prepare the Filling: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, garlic powder, salt, and pepper. Roast for 20-25 minutes, or until tender. In a skillet, sauté the chopped spinach until wilted. Once the squash is roasted, mash it lightly and mix with the sautéed spinach and mozzarella cheese.
2. Stuff the Chicken: Slice a pocket into each chicken breast and stuff with the squash-spinach mixture. Secure with toothpicks or kitchen twine.
3. Cook the Chicken: Heat a bit of olive oil in a skillet over medium heat. Sear the stuffed chicken breasts on both sides until browned, about 3-4 minutes per side. Transfer to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
4. Serve: Let the chicken rest for a few minutes before slicing and serving.

This stuffed chicken breast offers a delicious contrast of flavors—creamy, savory butternut squash and spinach inside the tender, juicy chicken. It’s a wonderful main dish for a holiday lunch, combining seasonal flavors in an elegant presentation.

Crispy Roasted Salmon with Dill and Lemon Yogurt Sauce

This crispy roasted salmon, topped with a fresh dill and lemon yogurt sauce, makes for a light yet satisfying festive lunch. The salmon’s crispy skin and tender flesh, paired with the tangy yogurt sauce, create a flavorful and refreshing meal perfect for a holiday spread.

Ingredients

• 4 salmon fillets, skin on
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced

Instructions

1. Prepare the Salmon: Preheat the oven to 400°F (200°C). Rub the salmon fillets with olive oil and season with salt and pepper. Place the salmon skin-side down on a baking sheet.
2. Roast the Salmon: Roast for 12-15 minutes, or until the salmon is cooked through and the skin is crispy.
3. Make the Yogurt Sauce: While the salmon roasts, mix the Greek yogurt, dill, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl.
4. Serve: Once the salmon is roasted, plate the fillets and drizzle with the dill and lemon yogurt sauce. Garnish with extra dill if desired.

This crispy roasted salmon paired with the tangy yogurt sauce is a light yet flavorful dish. The freshness of the dill and lemon complements the richness of the salmon, making it a perfect addition to any festive meal.

Note: More recipes​ are coming soon!