50+ Delicious January Dinner Recipes to Warm Your Winter Nights

As the new year rolls in, January brings with it a sense of freshness, a desire for new beginnings, and of course, the need for hearty, comforting meals to keep us warm through the cold winter months.

Whether you’re craving something nourishing after a long day or searching for a fresh dinner idea, our list of 50+ January dinner recipes has something for everyone.

From cozy soups and stews to wholesome casseroles and hearty vegetarian dishes, these recipes are sure to keep you satisfied, energized, and excited about your meals all month long.

January is the perfect time to indulge in comfort food, but that doesn’t mean you have to sacrifice nutrition or flavor.

This collection features meals that range from quick and easy weeknight dishes to elaborate meals for weekend gatherings, all designed to celebrate the season’s best flavors.

Whether you’re hosting a family dinner, looking to try something new, or just want a warm meal after a chilly day, these recipes will make your January dinners both easy and enjoyable.

50+ Delicious January Dinner Recipes to Warm Your Winter Nights

With over 50+ January dinner recipes to choose from, you’ll never run out of inspiration for the perfect meal to enjoy during the winter months.

From vibrant vegetable-based dishes to hearty, warming options like casseroles and slow-cooked stews, the possibilities are endless.

This selection not only celebrates the rich flavors of the season but also brings you comforting and nutritious meals that can keep you cozy through the long winter evenings.

So, gather your ingredients, get cooking, and embrace the comfort of these satisfying January dinners—your taste buds (and your family) will thank you!

Creamy Mushroom Risotto

Rich and creamy, this mushroom risotto is perfect for chilly January evenings. Arborio rice absorbs the savory flavor of mushrooms, garlic, and Parmesan, creating a dish that’s indulgent yet comforting. Serve it as a main course or pair it with a fresh salad for a wholesome dinner.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions and garlic until soft and fragrant.
2. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
3. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Pour in the wine (if using) and stir until absorbed.
5. Gradually add the warmed broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy and tender, about 20-25 minutes.
6. Stir in butter, Parmesan, salt, and pepper. Adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

The creamy texture of this risotto makes it a favorite winter comfort food. The earthy mushrooms add depth, while the Parmesan lends a touch of indulgence. It’s a meal that will leave you warm, satisfied, and eager for seconds.

Honey Garlic Glazed Salmon with Roasted Vegetables

This honey garlic glazed salmon is both nutritious and delicious, perfect for a healthy January dinner. The sweet and savory glaze caramelizes beautifully in the oven, complementing the tender fish. Paired with a medley of roasted vegetables, it’s a balanced and flavorful dish.

Ingredients:

• 4 salmon fillets
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 large carrot, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix honey, soy sauce, garlic, and lemon juice. Set aside.
3. Arrange salmon fillets on one side of the baking sheet. Brush generously with the honey garlic glaze.
4. On the other side, toss broccoli, cherry tomatoes, and carrots with olive oil, salt, and pepper.
5. Bake for 15-20 minutes, or until the salmon is flaky and vegetables are tender.
6. Serve immediately, drizzling any leftover glaze over the salmon.

This dish is a harmony of flavors and textures. The salmon’s sweetness complements the savory garlic notes, while the roasted vegetables provide a delightful crunch. It’s a meal that feels indulgent but is packed with nutrients to fuel your January goals.

Hearty Lentil and Spinach Stew

This hearty lentil and spinach stew is a bowl of comfort for cold winter nights. Packed with protein-rich lentils, tender vegetables, and vibrant spinach, it’s a nourishing one-pot meal that will keep you full and warm.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add carrots and celery, cooking for another 5 minutes until slightly tender.
3. Stir in lentils, diced tomatoes, vegetable broth, cumin, and paprika. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Add spinach and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste, then serve hot with crusty bread.

This stew is a nutritious and satisfying choice, perfect for a cozy January dinner. The lentils provide a robust, earthy flavor, while the spinach adds a pop of freshness. It’s a dish that’s comforting, filling, and ideal for meal prep.

Slow-Cooker Beef and Barley Stew

Warm and hearty, this slow-cooker beef and barley stew is the ultimate comfort food for January evenings. The tender beef, chewy barley, and rich broth are enhanced with a medley of vegetables, creating a one-pot meal that’s both satisfying and nutritious.

Ingredients:

• 1 1/2 pounds beef stew meat, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup pearl barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 bay leaves

Instructions:

1. Heat olive oil in a skillet over medium heat. Brown the beef cubes on all sides, then transfer them to the slow cooker.
2. Add the onion, garlic, carrots, celery, and barley to the slow cooker.
3. Pour in the beef broth and season with thyme, rosemary, salt, and pepper. Add the bay leaves.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley is cooked.
5. Remove bay leaves before serving. Serve hot with crusty bread or a side salad.

This stew is a labor of love with minimal effort, thanks to the slow cooker. The barley adds a chewy texture that pairs beautifully with the tender beef, while the vegetables and herbs create a deeply flavorful broth. It’s a meal that tastes even better the next day.

Cheesy Baked Ziti with Spinach

Cheesy baked ziti is a family favorite that’s perfect for a cozy January dinner. This dish combines tender pasta with a creamy tomato sauce, melty mozzarella, and the subtle earthiness of spinach. It’s easy to make, feeds a crowd, and is always a hit.

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook ziti according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Set aside.
4. In a mixing bowl, combine ricotta, 1/4 cup Parmesan, egg, salt, and pepper. Mix in the sautéed spinach.
5. Toss the cooked ziti with marinara sauce, then layer half of it in the baking dish.
6. Spread the ricotta mixture over the pasta, followed by a layer of mozzarella. Add the remaining pasta and top with more mozzarella and Parmesan.
7. Bake for 25-30 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.

This baked ziti is a hug in a bowl. The gooey cheese and tangy marinara sauce balance perfectly with the freshness of the spinach. It’s an ideal dish to bring everyone to the table on a chilly evening.

Chicken and Vegetable Stir-Fry with Ginger Soy Sauce

Quick, healthy, and flavorful, this chicken and vegetable stir-fry is a great way to brighten up a January dinner. The ginger soy sauce adds a zesty kick, while colorful vegetables and tender chicken make it a satisfying meal.

Ingredients:

• 1 pound chicken breast, sliced into thin strips
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, julienned
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
• Cooked rice or noodles for serving

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook chicken until golden and fully cooked, then remove from the pan.
2. Add the remaining oil and sauté broccoli, bell peppers, and carrots for 3-4 minutes, until slightly tender.
3. In a small bowl, mix soy sauce, honey, sesame oil, ginger, and garlic. Add this sauce to the skillet.
4. Return the chicken to the skillet and stir to coat everything in the sauce. Simmer for 1-2 minutes. If thicker sauce is desired, stir in the cornstarch slurry and cook until thickened.
5. Serve immediately over rice or noodles.

This stir-fry is vibrant, quick, and packed with flavor. The ginger soy sauce brings a delightful tang, while the mix of tender chicken and crunchy vegetables creates a meal that’s wholesome and satisfying. Perfect for a busy weeknight or a relaxed weekend dinner.

Sweet Potato and Black Bean Chili

This hearty and flavorful sweet potato and black bean chili is the perfect comfort food for cold January nights. It’s packed with fiber, protein, and a rich blend of spices, making it a satisfying and nutritious dinner option. Whether served with cornbread or over rice, it’s a meal that warms you from the inside out.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.
2. Add the bell pepper and cook for another 3 minutes.
3. Stir in the sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, until the sweet potatoes are tender.
5. Stir in the lime juice and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

This chili is a perfect balance of sweet and savory, with the tender sweet potatoes complementing the hearty black beans. The spices provide depth and warmth, making it an excellent dish to enjoy on a cold winter evening. It’s filling, full of flavor, and perfect for meal prepping.

Spinach and Ricotta Stuffed Chicken Breasts

These spinach and ricotta stuffed chicken breasts are a delicious and elegant dinner option. The creamy ricotta and fresh spinach filling complements the tender chicken, and the whole dish is baked to perfection for a healthy, flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup marinara sauce (optional, for serving)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the spinach until wilted, about 3-4 minutes. Let it cool slightly.
3. In a bowl, mix the sautéed spinach with ricotta, Parmesan, garlic powder, onion powder, salt, and pepper.
4. Using a sharp knife, cut a pocket in each chicken breast. Stuff the chicken breasts with the spinach and ricotta mixture, securing with toothpicks if necessary.
5. Heat the remaining olive oil in an oven-safe skillet over medium heat. Brown the chicken breasts on both sides for 3-4 minutes.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Serve with marinara sauce if desired.

This dish is a wonderful combination of rich and creamy flavors from the ricotta and spinach filling, balanced by the mild, tender chicken. It’s a perfect choice for an easy yet impressive dinner that’s both healthy and satisfying.

Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie is a comforting, meatless twist on the classic. Filled with a savory mix of lentils, vegetables, and topped with creamy mashed potatoes, it’s a wholesome and satisfying meal that’s perfect for a cozy January dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup cooked lentils
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 2 tablespoons soy sauce
• 4 large potatoes, peeled and cubed
• 1/4 cup milk
• 2 tablespoons butter
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant.
3. Add the carrots, peas, and cooked lentils, cooking for 5 minutes. Stir in diced tomatoes, tomato paste, thyme, rosemary, soy sauce, salt, and pepper. Let the mixture simmer for 10 minutes until thickened.
4. While the filling simmers, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain, then mash the potatoes with milk, butter, salt, and pepper until smooth.
5. Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 20 minutes, or until the top is golden and the edges are bubbling.
7. Serve hot with a side of greens or a light salad.

This vegetarian shepherd’s pie is rich in flavor, with the lentils providing a hearty base while the mashed potatoes offer a comforting topping. It’s a wonderful dish to prepare for a family dinner, offering a warm and satisfying meal without the meat. It’s also a great option for leftovers.

Crispy Baked Lemon Herb Chicken Thighs

These crispy baked lemon herb chicken thighs are packed with flavor and incredibly easy to prepare. The juicy chicken thighs are seasoned with a fresh mix of lemon, garlic, and herbs, then roasted to perfection, creating a crisp, golden skin and tender meat. Perfect for a simple yet flavorful dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
3. Pat the chicken thighs dry with paper towels. Rub the lemon herb mixture all over the chicken, ensuring it’s well coated.
4. Place the chicken thighs on a baking sheet lined with parchment paper, skin side up.
5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
6. Garnish with chopped parsley and serve with roasted vegetables or a side salad.

The crispy skin and juicy meat of these chicken thighs are perfectly balanced with the fresh, zesty lemon and fragrant herbs. It’s a simple dish that feels indulgent, making it an excellent option for a weeknight dinner or a weekend meal.

Roasted Vegetable and Quinoa Bowl

This roasted vegetable and quinoa bowl is a vibrant, healthy meal that’s perfect for a cozy January dinner. Full of roasted vegetables like sweet potatoes, Brussels sprouts, and carrots, and paired with protein-packed quinoa, it’s a wholesome, nutrient-rich dish that’s both filling and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 cup Brussels sprouts, halved
• 2 carrots, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the cubed sweet potatoes, Brussels sprouts, and sliced carrots on a baking sheet. Drizzle with olive oil, and sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Roast the vegetables for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
4. While the vegetables roast, cook quinoa according to package instructions.
5. In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy.
6. To assemble, divide the cooked quinoa into bowls and top with the roasted vegetables. Drizzle with the tahini sauce and garnish with fresh parsley.

This roasted vegetable and quinoa bowl is a nutrient-packed, comforting dish that’s perfect for the colder months. The smoky, roasted veggies pair beautifully with the protein-rich quinoa and creamy tahini dressing, making it a filling and wholesome dinner option.

Garlic Parmesan Shrimp Pasta

This garlic Parmesan shrimp pasta is a flavorful, light yet satisfying dinner that’s perfect for a January night when you’re craving seafood. The shrimp are cooked in a garlicky butter sauce, then tossed with pasta and Parmesan for a rich, savory meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 oz spaghetti or your favorite pasta
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), sautéing until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. If using, pour in the white wine and let it simmer for 2 minutes, reducing slightly.
5. Toss the cooked pasta into the skillet with the shrimp, adding the reserved pasta water, Parmesan, and lemon juice. Stir to combine, allowing the cheese to melt and form a creamy sauce.
6. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

This garlic Parmesan shrimp pasta is rich in flavor yet light enough to enjoy as a quick weeknight dinner. The garlicky butter sauce complements the tender shrimp, and the Parmesan adds a savory depth that makes the dish feel indulgent without being heavy. It’s a delightful and elegant dinner option that can be prepared in no time.

Butternut Squash Risotto

A creamy and comforting dish, butternut squash risotto is perfect for a cozy January dinner. The sweetness of the roasted squash pairs wonderfully with the creamy texture of the risotto, and a hint of sage adds warmth and earthiness to every bite.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
3. In a large skillet, melt butter with the remaining olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and stir until the wine is mostly absorbed.
6. Add warm broth one cup at a time, stirring constantly, and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Once the risotto is cooked, stir in the roasted butternut squash, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh parsley.

This butternut squash risotto is rich and creamy, offering the perfect balance of savory and sweet flavors. The roasted squash adds a deliciously earthy sweetness that complements the creaminess of the risotto, making it a satisfying dish for chilly evenings.

Lentil and Mushroom Shepherd’s Pie

A vegetarian twist on the classic shepherd’s pie, this lentil and mushroom version is packed with hearty vegetables, a savory filling, and topped with creamy mashed potatoes. It’s a comforting dish that’s both satisfying and nourishing.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, chopped
• 1 carrot, diced
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup milk
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Cook the lentils according to package instructions, then set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped mushrooms and carrot and cook until the vegetables are tender, about 8 minutes.
4. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Let the mixture simmer for 10 minutes until thickened.
5. While the filling simmers, cook the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with milk and butter. Season with salt and pepper.
6. Preheat the oven to 375°F (190°C).
7. Transfer the lentil and mushroom mixture into a baking dish. Spread the mashed potatoes evenly on top.
8. Bake for 20 minutes, or until the top is golden and the edges are bubbly.
9. Serve with a side of greens or a light salad.

This lentil and mushroom shepherd’s pie is a flavorful and hearty vegetarian alternative to the traditional version. The savory lentil and mushroom filling is perfectly complemented by the creamy mashed potatoes, making it a comforting and satisfying meal for any day of the week.

Baked Salmon with Dijon and Herb Crust

This baked salmon with a Dijon and herb crust is an elegant yet simple dinner option that’s perfect for January. The Dijon mustard creates a tangy base for the herb crust, adding flavor and moisture to the salmon while it bakes to perfection.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 cup panko breadcrumbs
• 1 tablespoon lemon zest
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix together the Dijon mustard, olive oil, parsley, dill, lemon zest, salt, and pepper.
4. Spread the mustard mixture evenly over the top of each salmon fillet.
5. Sprinkle the panko breadcrumbs over the mustard mixture, pressing them gently to adhere.
6. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden and crispy.
7. Serve the salmon with lemon wedges and a side of roasted vegetables or a fresh salad.

This baked salmon is simple yet bursting with flavor. The Dijon mustard and fresh herbs create a tangy, savory crust that perfectly complements the delicate salmon. It’s an elegant dish that’s easy to prepare and ideal for a healthy, flavorful dinner.

Note: More recipes​ are coming soon!