Hello everyone! Welcome to our food blog, your favorite place to find delicious recipes. Here you will find desserts, snacks, breakfast, appetizers, fresh salads. Let’s get started!

Green Detox Juice

This refreshing and healthy green juice is packed with vitamins and antioxidants, perfect for a refreshing pick-me-up or part of a detox.

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 medium apple (any variety, cored and roughly chopped)
• 1 medium cucumber (roughly chopped)
• 1/2 lemon (peeled, if desired, or just juiced)
• 1 tiny piece of ginger root (about 1/2 inch, peeled)
• 1/2 to 1 cup water (or more, depending on desired consistency)

Equipment:

• Blender
• Strainer (optional, for smoother juice)
• Serving glass

Instructions:

1. Prepare the Ingredients:
   • Wash the apple and cucumber thoroughly.
   • Core the apple and chop it into pieces that will fit easily into your blender.
   • Chop the cucumber into similar-sized pieces.
   • Peel the ginger root. A small piece is usually enough for flavor; you can adjust to your taste.
   • If you’re using a powerful blender, you can include the lemon peel for extra nutrients, but for a less bitter taste, it’s best to peel it or just squeeze in the juice.
2. Blend:
   • Add the chopped apple, cucumber, lemon (or lemon juice), and ginger to your blender.
   • Pour in 1/2 cup of water.
3. Process:
   • Blend on high speed until the mixture is smooth and all ingredients are well combined. Start with less water and add more gradually until you reach your desired consistency. For a thicker juice, use less water; for a thinner juice, add more.
4. Strain (Optional for a smoother juice):
   • If you prefer a pulp-free juice, place a fine-mesh strainer over a bowl or another glass.
   • Pour the blended mixture through the strainer, pressing down on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp.
5. Serve:
   • Pour the fresh green juice into a glass.
   • Serve immediately and enjoy!

Tips and Variations:

• Adjust Sweetness: If your apple isn’t very sweet, you can add a small amount of natural sweetener like a date, a few drops of stevia, or a teaspoon of honey or maple syrup (though the natural sweetness of the apple and cucumber is usually sufficient).
• Boost Nutrients:
  • Add a handful of spinach or kale for an even more nutrient-dense drink.
  • A sprig of fresh mint can add a refreshing touch.
  • For an extra kick, add a pinch of cayenne pepper.
• Consistency: For a thicker smoothie-like consistency, use less water or add a few ice cubes to the blender.
• Storage: This juice is best consumed immediately for maximum nutrient retention. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Separation is normal; just give it a good shake before drinking.

Layered Pistachio and Banana Smoothie

 

This recipe aims for three distinct layers: a creamy white base, a green “pistachio” layer, and a banana layer, topped with fresh fruit and seeds.

Yields: 2 servings Prep time: 15 minutes

Ingredients:

For the Creamy White Base Layer:

• 1/2 cup plain Greek yogurt (or dairy-free yogurt alternative like coconut or almond)
• 1/4 cup milk (dairy, almond, or cashew milk)
• 1 tablespoon maple syrup or honey (adjust to taste)
• 1/2 teaspoon vanilla extract
• A few black chia seeds or poppy seeds for speckling (optional, for visual appeal as in your image)

For the Green “Pistachio” Layer:

• 1/2 cup shelled pistachios (unsalted preferred)
• 1/2 large ripe avocado (about 1/2 cup sliced) – This gives the creamy texture and green color seen in your image
• 1/2 cup milk (dairy, almond, or cashew milk)
• 1-2 tablespoons maple syrup or honey (adjust to taste)
• A tiny pinch of spirulina or a few spinach leaves (optional, to enhance green color if desired)
• 1/4 teaspoon almond extract (enhances “pistachio” flavor)

For the Banana Layer:

• 1 large ripe banana, preferably frozen in slices (this makes it thicker)
• 1/4 cup milk (dairy, almond, or cashew milk)
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup or honey (adjust to taste, if banana isn’t sweet enough)

For Garnishing:

• Sliced ripe banana
• Chia seeds (black, or white for contrast)
• Additional avocado slices (for the bottom layer visual, as in your image)
• A few whole pistachios (optional)

Equipment:

• Blender
• 2 tall glasses

Instructions:

1. Prepare the Creamy White Base Layer: * In your blender, combine the yogurt, 1/4 cup milk, 1 tablespoon maple syrup/honey, and vanilla extract. Blend until smooth and creamy. * If using, stir in a few black chia seeds or poppy seeds for speckling. * Divide this mixture evenly between the two tall glasses. * Optional: Carefully place a few slices of fresh avocado (as seen in your image) around the inside edge of the glass, on top of the white layer. This adds to the visual appeal.

2. Prepare the Green “Pistachio” Layer: * Rinse your blender. * Add the shelled pistachios, avocado, 1/2 cup milk, 1-2 tablespoons maple syrup/honey, and almond extract. If using, add spirulina or spinach. * Blend on high until completely smooth and creamy. You may need to scrape down the sides a few times to ensure the pistachios are fully blended. * Carefully spoon or pour this green mixture on top of the white layer in each glass. If it’s too thick to pour smoothly, add another tablespoon or two of milk and blend again.

3. Prepare the Banana Layer: * Rinse your blender again. * Add the frozen banana slices, 1/4 cup milk, 1/2 teaspoon vanilla extract, and 1 tablespoon maple syrup/honey (if using). * Blend until smooth and thick. If it’s too thick, add a tiny bit more milk, one tablespoon at a time. * Carefully spoon or pour this banana mixture on top of the green layer in each glass.

4. Garnish and Serve: * Top each smoothie with fresh banana slices and a generous sprinkle of chia seeds. You can also add a few whole pistachios. * Serve immediately and enjoy your beautiful and delicious layered Pistachio and Banana Smoothie!

Tips for Success:

• For distinct layers: Make sure each layer is thick enough. If a layer is too thin, it will mix with the layer below it. Using frozen banana for the top layer helps significantly.
• Clean blender between layers: This helps maintain the distinct colors and prevents mixing.
• Adjust sweetness: Taste each layer before assembling and adjust the maple syrup or honey to your preference.
• Nut Allergies: If you have nut allergies, you can substitute the pistachios with pumpkin seeds (pepitas) or sunflower seeds for a similar texture, though the flavor will be different. For the “pistachio” flavor, you might need to rely more on almond extract.
• Make it Vegan: Ensure you use plant-based yogurt and milk.

Enjoy your homemade Pistachio Smoothie!

Homemade Strawberry Boba Tea Recipe

 

This recipe yields a refreshing and customizable strawberry boba tea with chewy tapioca pearls and a creamy, fruity base.

Yields: 1 large serving (approx. 16-20 oz) Prep time: 15-20 minutes (plus cooling time for tapioca) Cook time: 5-7 minutes

 

Ingredients:

 

For the Tapioca Pearls (Boba):

• 1/2 cup dried black tapioca pearls (quick-cooking or regular, adjust cooking time accordingly)
• 4-5 cups water (for boiling)
• 2-3 tablespoons brown sugar or desired sweetener (for boba syrup)
• 1/4 cup hot water (for boba syrup)

For the Strawberry Puree/Syrup:

• 1 cup fresh or frozen strawberries, hulled (if fresh)
• 1-2 tablespoons granulated sugar or preferred sweetener (adjust to taste and sweetness of strawberries)
• 1-2 tablespoons water (if needed for blending)

For the Tea Base:

• 1/2 cup strong brewed black tea, green tea, or jasmine tea (chilled) – Optional, you can omit for a milk-based drink
• 1/2 cup milk of choice (dairy milk, almond milk, oat milk, soy milk, etc.)
• 2-3 tablespoons sweetened condensed milk or creamer (adjust to desired sweetness and creaminess) – Optional, can substitute with more sugar/syrup
• Ice cubes

 

Equipment:

 

• Small saucepan
• Strainer
• Blender or food processor
• Tall glass
• Boba straw (optional, but recommended)

 

Instructions:

 

 

1. Prepare the Tapioca Pearls (Boba):

 

• Boil Water: In a small saucepan, bring 4-5 cups of water to a rolling boil.
• Add Boba: Carefully add the dried tapioca pearls to the boiling water. Stir gently to prevent them from sticking together.
• Cook Boba:
  • For quick-cooking boba: Cook according to package directions, usually 5-7 minutes, or until the pearls are soft and chewy throughout, with no hard center.
  • For regular boba: Cook for 20-30 minutes, or as per package instructions, until soft. Then, turn off the heat, cover, and let them sit for another 15-20 minutes.
• Rinse Boba: Once cooked, drain the boba in a colander and rinse them thoroughly under cold running water. This prevents them from sticking and removes excess starch.
• Make Boba Syrup: In a small bowl, combine 2-3 tablespoons brown sugar (or desired sweetener) with 1/4 cup hot water. Stir until the sugar is completely dissolved.
• Soak Boba: Add the rinsed tapioca pearls to the brown sugar syrup. Stir to coat and let them soak for at least 5-10 minutes. This sweetens them and keeps them from drying out.

 

2. Prepare the Strawberry Puree/Syrup:

 

• Blend Strawberries: In a blender or food processor, combine the strawberries, granulated sugar, and 1-2 tablespoons of water (if using frozen strawberries, the water might not be necessary).
• Puree: Blend until smooth. For a smoother syrup, you can strain the puree through a fine-mesh sieve to remove seeds, but this is optional.
• Adjust Sweetness: Taste the strawberry puree and add more sugar if desired.

 

3. Assemble the Strawberry Boba Tea:

 

• Layer Boba: Spoon a generous amount of the syrupy tapioca pearls into the bottom of your tall glass.
• Add Strawberry Puree: Drizzle some of the strawberry puree along the inside of the glass, letting it swirl down to create a visually appealing effect (as seen in the image). You can also add some directly over the boba.
• Add Ice: Fill the glass with ice cubes to your desired level.
• Combine Liquids: In a separate glass or shaker, combine the chilled brewed tea (if using), milk of choice, and sweetened condensed milk/creamer (if using). Stir well until thoroughly mixed.
• Pour Over Ice: Carefully pour the milk and tea mixture over the ice in the glass.
• Stir and Serve: Give it a good stir with your boba straw to combine all the layers. Enjoy immediately!

 

Tips for the Best Strawberry Boba Tea:

 

• Adjust Sweetness: Taste and adjust the amount of sugar/sweetener in each component (boba syrup, strawberry puree, and milk base) to suit your preference.
• Fresh vs. Frozen Strawberries: Fresh strawberries will give a brighter flavor. Frozen can be used for convenience.
• Tea Choice: Black tea (like Earl Grey or Assam) is traditional, but green tea or jasmine tea can offer a lighter, more floral note. For a fruitier, milk-focused drink, you can omit the tea entirely.
• Milk Alternatives: Experiment with different plant-based milks for varying flavors and textures.
• Garnish: A fresh strawberry on the rim or a mint sprig can add a nice touch.
• Serve Immediately: Boba pearls are best consumed within an hour or two of preparation as they can harden over time.

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Enjoy your homemade Strawberry Boba Tea!

Green Apple Sangria Recipe:

This looks like a refreshing and vibrant drink! Here’s a full recipe for Green Apple Sangria, inspired by the image.

Yields: 6-8 servings Prep time: 15 minutes Chill time: At least 2 hours (preferably 4+ hours or overnight)

Ingredients:

• 1 (750 ml) bottle dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, or even a dry sparkling wine like Prosecco for a fizzy version)
• 1 cup apple juice (unsweetened or lightly sweetened)
• 1/2 cup fresh lime juice (from about 3-4 limes)
• 1/4 cup brandy or apple brandy (optional, but adds depth)
• 1/4 cup simple syrup (adjust to taste, see notes below)
• 3-4 medium green apples, thinly sliced or chopped (e.g., Granny Smith)
• 2 limes, thinly sliced into rounds or half-moons
• 1/4 cup fresh mint leaves, lightly muddled or torn (plus more for garnish)
• Ice, for serving

Instructions:

1. Prepare the fruit: Wash and thinly slice or chop the green apples. Thinly slice the limes. Lightly muddle or tear the fresh mint leaves to release their aroma.
2. Combine ingredients: In a large pitcher (like the one shown in the image), combine the white wine, apple juice, fresh lime juice, brandy (if using), and simple syrup. Stir well to combine.
3. Add fruit and herbs: Add the sliced green apples, lime slices, and mint leaves to the pitcher.
4. Chill: Stir everything gently. Cover the pitcher and refrigerate for at least 2 hours, or ideally 4 hours to overnight. This allows the flavors to meld beautifully. The longer it chills, the more infused the flavors will be.
5. Serve: When ready to serve, give the sangria a good stir. Fill glasses with ice, then pour the sangria over the ice, making sure each glass gets plenty of fruit. Garnish with a fresh lime slice and a sprig of mint, if desired, just like in the picture.

Notes:

• Simple Syrup: To make simple syrup, combine equal parts sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Let cool completely before using. You can adjust the amount of simple syrup based on your preferred sweetness and the sweetness of your apple juice.
• Apples: Granny Smith apples are excellent for this as their tartness balances the sweetness of the drink. You can use other green apple varieties as well.
• Wine: A dry white wine works best so the sangria isn’t overly sweet.
• Fizzy Version: For a sparkling sangria, use a dry sparkling wine like Prosecco or Cava instead of still white wine. Alternatively, you can top off each glass with a splash of club soda or sparkling water just before serving for some effervescence.
• Make Ahead: Sangria is best when made ahead, as the flavors develop over time. It can be stored in the refrigerator for up to 2-3 days.

Enjoy your refreshing Green Apple Sangria!

Flourless pancakes with fluffy texture and delicious flavor

Zucchini and Cheese Oat Bakes

bakes to cool slightly before serving. They can be enjoyed warm or at room temperature.
Serving Suggestions:
Pair with a side salad to create a more substantial meal.
Top with a dollop of Greek yogurt or a sprinkle of fresh herbs like chives or parsley for extra flavor.
Serve with a tomato or cucumber salsa for added freshness.
Cooking Tips:
Squeeze the zucchini well after salting to prevent sogginess. Excess moisture can make the bakes too soft.
Customize the cheese: Try using cheddar, mozzarella, gouda, or a mix of your favorite cheeses for a different flavor profile.
Make them spicier: Add a pinch of cayenne or red pepper flakes if you like a bit of heat in your dish.
Nutritional Benefits:
Zucchini is low in calories and high in essential vitamins like A and C, which help boost immunity and improve skin health.
Oat flakes are rich in fiber, which helps regulate digestion and keeps you feeling full longer.
Cheese provides a good source of calcium and protein, essential for bone health and muscle repair.
Dietary Information:

Vegetarian-friendly
Can be made gluten-free by using certified gluten-free oats
Nutritional Facts (per serving):
Calories: 200 kcal
Protein: 12 g
Carbohydrates: 15 g
Fat: 10 g
Fiber: 2 g
Sugar: 3 g
Storage:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: These bakes freeze well. Once cooled, place them in an airtight container and freeze for up to 2 months. To reheat, warm them in the oven or microwave until heated through.

Why You’ll Love This Recipe:
Quick and easy: With just 10 minutes of prep time, these bakes come together effortlessly for a satisfying snack or meal.
Minimal ingredients: You only need a handful of ingredients, many of which are pantry staples.
Nutrient-packed: The combination of zucchini, cheese, and oats offers a great balance of protein, fiber, and vitamins.
Versatile: This recipe can be customized with your favorite cheeses, herbs, or even extra vegetables.
Conclusion:
These Zucchini and Cheese Oat Bakes are a wonderfully simple and healthy option for when you need a quick bite or a light meal. Packed with fresh zucchini, hearty oats, and gooey cheese, they’re delicious whether served warm or cold. Perfect for a snack, a light lunch, or even meal prep, these bakes offer a balanced, nutritious option that’s full of flavor and easy to prepare. Try them once, and they’re sure to become a staple in your recipe rotation!

Savory Chicken, Spinach, Bacon, and Cheese Pinwheels

“ Ingredients:

 1 pound cooked chicken breast, shredded
 2 cups fresh spinach, chopped
 8 slices of bacon, cooked and crumbled
 1 cup shredded cheddar cheese
 1 puff pastry sheet, thawed
 1 clove garlic, minced
 2 tablespoons of butter
 Salt and pepper to taste

 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat. Set aside.

 In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.

 Add the shredded chicken, spinach, and crumbled bacon to the skillet and cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

 Lay the puff pastry sheet flat and spread the chicken, spinach, bacon, and cheese mixture evenly over the puff pastry, leaving about a 1/2 inch border along the edges.

 Starting at one end, roll the puff pastry sheet up tightly. Cut the roll into 1-inch thick slices.

 Place the slices on the prepared baking sheet and bake for about 15-20 minutes or until golden brown and puffed.

 Allow the pinwheels to cool for a few minutes before serving. Enjoy your savory chicken, spinach, bacon, and cheese pinwheels! 

Can’t get enough of this recipe? Hit that like  and share button  to keep it for later! Enjoy folks! 

Ingredients

 

°3 large potatoes

 

°1 chopped white onion

 

°1.6 pouns (750 grams) beef

 

°1 tsp (15 ml) paprika

 

°1 cup (100 grams) shredded mozzarella cheese

 

°1 c (250 ml) basic bechamel sauce

 

°Salt & pepper to taste

 

 

° fresh parsley

 

°To prepare the bechamel sauce:

 

°4 cups (1 liter) milk

 

°5 tsp (75 g) butter

 

°4 tablespoons (48 grams) flour

 

°2 teaspoons (10 ml) salt

 

°½ teaspoon (3 ml) nutmeg

 

 

Preparation

Preparing basic bechamel sauce.

 

In saucepan, melting butter on medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes.

 

Heat the milk to a boil, then whisk in the roux mixture until smooth. Bring to boil & cooking for 10 min, stir constantly, adding salt also nutmeg at end.

 

 

Preheat the oven to 400°F (200°C).

 

In a large bowl, combine ground beef with 1 teaspoon (5 ml) of chopped parsley and paprika. Season with salt and pepper. Add onions and mix well.

 

Peel and boil potatoes, until slightly softened, about 7 minutes. Drain and cut into slices.

 

Arrange the slices in a single layer in the bottom of a pie plate, forming a vertical outline.

 

 

Form meatballs the size of an ice cream scoop and arrange them on the plate.

 

Use the remaining potato slices to separate the meatballs and form small portions.

 

Pour béchamel sauce into each of these compartments until full, then top with shredded mozzarella.

 

Baking for 15 minutes

 

 

Enjoy !

Easy Oven Baked Lamb Chops – A Flavorful, Quick, and Simple Recipe

Mediterranean Asado Chicken

 

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1½ tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon cumin
• Salt and freshly cracked black pepper, to taste
• Optional: pinch of chili flakes (for heat)
• Fresh parsley or mint, for garnish

 

Instructions

 

1. Marinate the Chicken

 

In a bowl, mix olive oil, lemon juice, garlic, smoked paprika, oregano, cumin, salt, and pepper.

 

Coat the chicken thoroughly in the marinade. Let it marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

 

2. Cook the Chicken

 

Preheat a grill pan or skillet over medium-high heat.

 

Cook chicken for 5–7 minutes per side (depending on thickness) until golden and cooked through (internal temp: 165°F / 74°C).

 

Let rest for a few minutes, then slice or serve whole.

 

Garnish with chopped parsley or mint and an optional squeeze of lemon.

 

—

 

Sautéed Lemon Zucchini (Carb-Free Side)

 

Ingredients

 

2 medium zucchini, thinly sliced

 

1 tablespoon extra virgin olive oil

 

1 teaspoon lemon zest

 

1 tablespoon lemon juice

 

1 clove garlic, finely minced

 

Salt and pepper to taste

 

Optional: crumbled feta or chopped fresh dill for garnish

 

—

 

Instructions

 

1. Sauté the Zucchini

 

Heat olive oil in a non-stick skillet over medium heat.

 

Add garlic and cook for 30 seconds until fragrant.

 

Add zucchini slices and sauté for 5–6 minutes until just tender and lightly golden.

 

Stir in lemon juice, lemon zest, salt, and pepper.

 

Cook for 1 more minute, then remove from heat.

 

2. Finish & Serve

 

Garnish with fresh herbs, or a sprinkle of feta if desired.

 

Serve alongside the Asado Chicken for a protein-rich, carb-free Mediterranean meal

Garlic Cilantro Chicken Bites with Kiwi Strawberry Salsa

 

Juicy chicken bites infused with the bold flavors of garlic and cilantro, paired with a sweet and tangy kiwi-strawberry salsa. This dish is light, refreshing, and perfect for summer meals or entertaining!

 

Ingredients

 

For the Chicken:

 

• 1 lb chicken breast, cut into bite-sized pieces
• 2 cloves garlic, minced
• 2 tbsp fresh cilantro, finely chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt & pepper to taste

For the Kiwi Strawberry Salsa:

 

• 2 ripe kiwis, peeled and diced
• 1 cup strawberries, diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh cilantro, finely chopped
• ️ 1 small jalapeño, seeded and minced (optional)
• Juice of 1 lime
• Pinch of salt

Instructions

 

1️⃣ Marinate the Chicken:

 

In a bowl, mix garlic, cilantro, lime juice, olive oil, salt, and pepper.

 

Add the chicken bites and toss to coat evenly. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).

 

2️⃣ Prepare the Salsa:

 

In a medium bowl, combine diced kiwis, strawberries, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt.

 

Toss gently and set aside to let the flavors meld.

 

3️⃣ Cook the Chicken:

 

Heat a skillet or grill pan over medium-high heat.

 

Cook the marinated chicken bites for 3-4 minutes per side until golden brown and fully cooked.

 

4️⃣ Assemble and Serve:

 

Arrange the chicken bites on a platter or over a bed of greens.

 

Spoon the kiwi-strawberry salsa over the chicken. Garnish with extra cilantro if desired.

 

Vibrant, flavorful, and packed with freshness, this Garlic Cilantro Chicken Bites with Kiwi Strawberry Salsa is sure to be a hit at your table. Perfect for summer days or when you need a burst of tropical vibes!

Mediterranean Baked Salmon with Feta & Sun-Dried Tomatoes

 

Juicy, herby, and bursting with bold flavor! This dish brings together the richness of salmon, the tang of feta, and the sweetness of sun-dried tomatoes — a true Mediterranean delight.

 

Ingredients:

 

• 2 salmon fillets (skin-on or skinless, about 6 oz each)
• 2 tbsp extra virgin olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes (packed in oil), chopped
• 1/4 cup red onion, thinly sliced
• 1 cup fresh spinach, chopped
• 1 tsp garlic, minced
• 1/2 tsp dried oregano
• Salt & freshly ground black pepper, to taste
• Optional: lemon wedges & fresh parsley for serving

 

‍ Instructions:

 

1. Preheat Oven:

Preheat your oven to 400°F (200°C).

 

2. Prepare a Baking Dish:

Lightly grease a small baking dish or line with parchment paper.

 

3. Season the Salmon:

Pat the salmon dry. Drizzle 1 tbsp olive oil over the fillets and season both sides with salt, pepper, and a pinch of oregano. Place them in the baking dish.

 

4. Make the Mediterranean Topping:

In a bowl, mix the chopped sun-dried tomatoes, spinach, garlic, red onion, and 1 tbsp olive oil. Spoon this mixture generously over each salmon fillet.

 

5. Add the Feta:

Sprinkle crumbled feta cheese over the top of the tomato-spinach mixture.

 

6. Bake:

Bake uncovered for 12–15 minutes, or until the salmon flakes easily with a fork and the feta is slightly golden.

 

7. Garnish & Serve:

Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley if desired.

 

️ Serving Suggestions:

 

Serve with:

 

Lemon herb couscous

 

Roasted baby potatoes

 

Greek salad

 

Warm pita bread