Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss - A Spring Dinner Favorite

Golden salmon, juicy salsa, and creamy avocado—sunshine on a plate.

Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss - A Spring Dinner Favorite

When it comes to Spring Dinners, this one’s a total winner in our house. My husband is a big-time fish lover—me, not so much. But every now and then, I like to surprise him with a seafood dish, and this one absolutely hit it out of the park. He said it was restaurant-worthy, and honestly? I didn’t mind stealing a few bites myself.

Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss might look a little fancy, but it’s incredibly easy to throw together. The salmon gets a quick sear in garlic-lemon butter, then it’s topped with fresh avocado slices and a bright, chunky tomato salsa made with just a few simple ingredients. Everything comes together in under 30 minutes, which makes it perfect for busy weeknights when I still want dinner to feel fresh and a little special.

This dish really captures the spirit of Spring Dinners—light, flavorful, and full of seasonal ingredients. It’s the kind of meal you’ll crave when the days get longer, the produce gets better, and you want something that feels effortless but still totally delicious.

Enjoy!

What Ingredients do I need?

This fresh and flavorful spring dinner keeps things simple with wholesome, easy-to-find ingredients. Here's everything you'll need to make this salmon dish a success:

Produce

• Fresh tomatoes
• Red onion
• Garlic
• Avocado
• Fresh cilantro
• Lemons
• Limes

Seafood

• Salmon fillets - Wild Caught if possible

Pantry

• Olive oil
• Kosher salt
• Black pepper

Dairy

• Unsalted butter

Substitutions and Variations

Substitutions

• Salmon:  Swap with: Steelhead trout, arctic char, or even mahi-mahi – any firm, flaky fish will work well here.

• Avocado:  Swap with: A dollop of guacamole or sliced cucumber for crunch.

• Tomatoes:  Swap with: Cherry tomatoes (halved), canned fire-roasted tomatoes (drained), or diced bell peppers for a different flavor profile.

• Cilantro:  Swap with: Fresh parsley, basil, or skip entirely if you're not a fan.

• Lime Juice:  Swap with: Lemon juice, white wine vinegar, or a splash of apple cider vinegar.

Variations

• Chicken Breast or Thighs:  Swap the salmon with: Skinless, boneless chicken breasts or thighs (thighs offer a bit more flavor and moisture).  Cooking method: Season and cook the chicken just like you would the salmon, either pan-searing it or grilling it until golden and cooked through. Chicken breasts typically take about 6-7 minutes per side, while thighs might need an extra couple of minutes.

• Crispy Chicken Option:  For some extra crunch, coat the chicken in breadcrumbs (panko works great) before searing. This adds texture and makes the dish feel more indulgent, without losing the light, fresh vibe.

• Go Grilled:  Take it outside! Grill the salmon instead of pan-searing for a smoky flavor—perfect for summer evenings and cookouts.

• Try It Taco-Style:  Flake the cooked salmon and serve in warm tortillas with the salsa and avocado for quick and easy salmon tacos. Great for casual dinners or entertaining.

• Make it a Bowl:  Serve the salmon over a bed of rice, quinoa, or couscous, then top with avocado and salsa for a vibrant spring dinner bowl. Add greens like arugula or baby spinach for an extra veggie boost.

Kitchen Tips and Notes

• Pat the Salmon Dry:  Before cooking, be sure to pat the salmon fillets dry with a paper towel. This helps ensure a nice sear and prevents the fish from steaming in the pan, giving you that perfect golden crust.

• Room Temperature Salmon:  Let your salmon come to room temperature for about 15 minutes before cooking. This allows for even cooking and helps the fish cook faster without drying out.

• Don't Overcook the Fish:  Salmon cooks quickly, and you want it tender and juicy! The fillets should be cooked for around 3-4 minutes on the first side, and 2 minutes on the second. If you’re unsure, check for doneness by gently pressing on the salmon—it should flake easily but still be moist.

• Save the Pan Drippings:  Don’t toss out the buttery, garlicky drippings in the pan—spoon some over the salmon when plating to add extra flavor. It’s a delicious finishing touch that ties everything together.

• Make the Salsa Ahead of Time:  If you’re short on time, you can make the salsa a few hours ahead. The flavors will meld together beautifully, and it will save you time during dinner prep.

• Serve with you favorite side dish:  I served this over quinoa but, you could serve with rice, potatoes, sautéed or roasted vegetables, or a green salad.

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Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss

serves 4

Salmon:

4 skinless salmon filets, wild caught if possible
Kosher salt & black pepper - to season
3 tablespoons lemon juice, divided use
1 tablespoon olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced

1 large avocado, sliced (topping)

Salsa:

3 tomatoes, diced
2 tablespoons red onion, small dice
1 tablespoon fresh cilantro leaves, chopped
1 clove garlic, minced
1 tablespoons lime juice
1/4 teaspoon salt

In a medium bowl combine all the salsa ingredients and stir to combine.  Set aside.

Allow the salmon to come to room temperature for 15 minutes on the counter before cooking.  Pat the salmon fillets with paper towel to dry off any moisture.  Season with salt & pepper. Squeeze 1-2 teaspoons of lemon juice over each fillet.

In a large skillet over medium-high heat add olive oil and heat until hot. Add salmon, flesh side down and cook 3-4 minutes.  Flip the salmon and cook for an additional 2 minutes.  Add the butter, garlic, and remaining lemon juice to the pan.  Spoon some of the melted butter/garlic mixture over the salmon as is cooks another minute.  Remove from heat and plate the salmon fillets.  

Top each salmon fillet with a few avocado slices followed by a scoop of salsa.  Drizzle some of the pan drippings using a spoon over the dish and serve immediately.

adapted from Cafe Delites

Hearty Farmhouse Sausage & Potato Soup

A rustic bowl of comfort—savory sausage, tender potatoes, and garden-fresh veggies.

Hearty Farmhouse Sausage & Potato Soup

There’s something about an unseasonably cold day in LA that makes you crave the kind of meal that wraps you up from the inside out—and this Hearty Farmhouse Sausage & Potato Soup does just that. With the skies unusually gray and a crisp chill in the air, it’s been the kind of weather that makes you reach for an oversized sweater, and a big, steaming bowl of something soothing.  I found this recipe on an old card tucked into one of my mom’s recipe boxes—a little worn, with faded ink, and clearly well-loved.  It displayed the source as "Aunt Grace".  My mom's Aunt Grace lived on a sort of Ranch/Farmhouse in Oklahoma and seeing this brought back loads of memories of a different era.  I knew this would be the perfect soup, something simple, hearty, and made with love.

As the soup bubbled gently on the stove, the kitchen filled with the cozy scent of garlic, herbs, and sausage—instantly transporting me to memories of family dinners from years past. Each ingredient felt like a little nod to home cooking at its best: buttery-soft potatoes, rich sausage, and a colorful mix of veggies that might as well have been pulled from a garden, even if they were picked up at my neighborhood market.  This bowl is comfort food at its coziest—steaming, soul-warming, and wrapped in just enough nostalgia to make you slow down and truly savor it. When the California air turns unexpectedly brisk, there’s nothing better than curling up with a bowl like this—it’s a little taste of home, right when you need it most.

Enjoy!

What Ingredients do I need?

Meat

• Italian sausage - links or ground (link casing will be removed)

Produce

• Onion
• Carrots
• Celery
• Mushrooms
• Baby potatoes
• Garlic

Pantry & Seasoning

• Chicken stock 
• Italian seasoning
• Bay leaf
• Kosher salt
• Black pepper

Oils & Basics

• Extra-virgin olive oil

Substitutions and Variations

This soup is wonderfully flexible—perfect for using what you have on hand. Here are a few easy swaps to keep things simple:

Substitutions

• Italian Sausage: Try turkey or chicken sausage for a leaner option, or use ground beef with a pinch of fennel and chili flakes for a similar flavor.

• Baby Potatoes: Any waxy potato will do—Yukon Golds, red potatoes, or even chopped fingerlings work beautifully.

• Mushrooms: Use whatever variety you like—cremini, white button, or even chopped portobello for a deeper, earthier taste.

• Italian Seasoning: A mix of dried oregano, basil, thyme, and rosemary does the trick if you’re out of the pre-mixed blend.

Variations

This Hearty Farmhouse Sausage & Potato Soup is a great base for mixing things up depending on your mood, what’s in the fridge, or who you’re cooking for. Here are a few favorite ways to make it your own:

• Creamy Twist: Stir in a splash of cream or half-and-half at the end for a richer, velvety finish. A handful of grated Parmesan adds an extra cozy touch.

• Greens Galore: Toss in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for a boost of color and nutrients.

• Spicy Kick: Use hot Italian sausage or add red pepper flakes to turn up the heat just a bit—perfect for those extra-chilly days.

• Herby Upgrade: Add a fresh rosemary sprig or a few thyme sprigs while simmering, then remove before serving for a more aromatic broth.

Kitchen Tips and Notes

• Chop Ahead: Save time by prepping your veggies earlier in the day—or even the night before. Store them in an airtight container in the fridge until you’re ready to cook.

• Browning Is Key: Don’t rush the sausage step—browning it well adds tons of depth to the broth. And don’t forget to scrape up any browned bits when you add the broth—they’re flavor gold!

• Cut Evenly: Dice your potatoes and veggies into similar-sized pieces so they cook evenly and stay tender without turning mushy.

• Make It Ahead: This soup is even better the next day! The flavors deepen overnight, so go ahead and make a big batch—leftovers reheat beautifully for easy lunches.

• Freeze It: Freeze cooled portions in airtight containers for up to 3 months. Just leave a little room at the top for expansion. Perfect for pulling out on a future chilly day.

What to Serve With It

• Crusty Bread or Biscuits: A thick slice of sourdough or a warm, flaky biscuit is perfect for soaking up every last bit of broth.

• Simple Side Salad: Try a crisp green salad with lemon vinaigrette to balance the richness of the soup.

• Rustic Cheese Plate: A small board with sharp cheddar, apple slices, and crackers makes a cozy, farmhouse-style pairing.

This soup is filling enough to stand on its own, but these little extras make it feel like a full, comforting meal—ideal for a slow evening or sharing with friends.

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Hearty Farmhouse Sausage & Potato Soup

serves 8

1 pound Italian sausage, removed from casing
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cloves garlic, minced
6 cups chicken stock
1 pound baby potatoes, diced
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt and freshly-cracked black pepper

Add sausage to a large pot and cook over medium heat for 5-6 minutes, stirring and breaking up the meat until lightly browned. Transfer to a separate plate, and set aside. Drain any unwanted fat from the pot.  

Add the olive oil, carrots, onion, and celery to the pot. Cook for 5 minutes, stirring occasionally.  Add the mushrooms and garlic, and cook for 4 more minutes, stirring occasionally.

Add the chicken stock, potatoes, seasoning, bay leaf, and the cooked sausage. Cook until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and tender.

Discard the bay leaf and adjust seasoning if necessary.  Serve warm.

Bold chocolate and silky vanilla—bakery luxury, beautifully home-baked.

Velvety Swirl Muffins with Dark Chocolate & Vanilla Cream

I’ve always believed that birthdays are the perfect excuse to treat yourself, and this year, I decided to go all in. These Velvety Swirl Muffins were my birthday indulgence—and let me tell you, they did not disappoint. The combination of bold chocolate and silky vanilla creates the most luxurious, melt-in-your-mouth experience, and the moment I took my first bite, I knew I’d made the perfect choice. Each muffin is a little piece of decadence, with dark chocolate swirled through a soft, fluffy base, and the creamy vanilla just tying everything together in the most comforting way.

For me, baking is a way to slow down and savor the moment, and what better way to do that than with a homemade treat that feels special? Bold chocolate and silky vanilla—bakery luxury, beautifully home-baked. Whether it’s to mark a special occasion or just because, these muffins are the kind of indulgence I’m always happy to treat myself to. After all, life’s little luxuries—like a warm muffin fresh out of the oven—are worth savoring, especially when they’re made with love.

Enjoy!

What Ingredients do I need?

Before you dive into making these delicious Velvety Swirl Muffins with Dark Chocolate & Vanilla Cream, here's a handy shopping list to get you started. I've organized everything by category to make your grocery run a breeze:

Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Sugar

Dairy & Refrigerated

• Eggs
• Cream cheese
• Greek yogurt

Baking & Sweeteners

• Dark chocolate chips
• Vanilla extract

Oils & Fats

• Canola oil

Substitutions and Variations

Substitutions

One of the things I love about baking is that it’s so versatile—you can easily adjust ingredients to fit your needs or preferences without sacrificing flavor. If you’re looking to swap some ingredients in these Velvety Swirl Muffins, here are a few simple substitutions that work just as beautifully:

• Flour: If you prefer a gluten-free option, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure to check the label to ensure it contains xanthan gum for structure. You can also try whole wheat flour for a heartier muffin with a slightly nutty flavor.

• Greek Yogurt: If you don’t have Greek yogurt on hand, regular yogurt will work too. For a dairy-free option, try unsweetened coconut yogurt or almond milk yogurt. Just make sure to choose one that’s thick and creamy to maintain the muffin's moisture.

• Cream Cheese: For a lighter version, you can substitute with reduced-fat cream cheese. If you prefer a dairy-free alternative, cashew cream cheese is a great option that keeps the muffins creamy and rich.

• Canola Oil: Any neutral oil like vegetable oil or sunflower oil can be used in place of canola oil. For a more indulgent option, you could also use melted butter for extra richness.

• Dark Chocolate Chips: If dark chocolate isn’t your thing, feel free to swap it with milk chocolate chips or even white chocolate chips. For a different twist, you could mix in some chopped chocolate bars or a swirl of Nutella for extra flavor.

• Vanilla: Vanilla is essential to the flavor of these muffins, and if you want to experiment, you can try different forms of vanilla. Vanilla paste is a great alternative to extract and can add a deeper, more concentrated vanilla flavor, along with those little vanilla bean specks that look beautiful in the batter. You could also use vanilla beans—just scrape out the seeds and add them to the mix. If you don’t have extract or paste, vanilla powder is another option that provides a pure, aromatic vanilla flavor.

Variations

While the Velvety Swirl Muffins with dark chocolate and vanilla cream are absolutely delicious as is, sometimes it’s fun to switch things up! Here are a couple of easy variations you can try to add a new twist to this recipe:

• Raspberry-Chocolate Swirl Muffins: Add a pop of color and tartness to your muffins by folding in fresh or frozen raspberries (no need to thaw if frozen) into the batter before swirling in the chocolate. The slight tang from the raspberries perfectly balances the rich chocolate and creamy vanilla, giving your muffins an extra layer of flavor and texture. It's a simple way to make your muffins feel fresh and vibrant!

• Banana-Chocolate Chip Swirl Muffins: For a more indulgent take, add mashed ripe banana to the muffin batter. The banana adds natural sweetness and moisture, making these muffins extra tender and soft. You can also add a few extra chocolate chips to make them even more decadent. The banana pairs beautifully with the chocolate and vanilla swirls, creating a comforting, fruity variation that’s perfect for breakfast or dessert.

Both of these variations are super simple and will give your muffins a fun twist while keeping the core flavors you love. So go ahead—get creative and enjoy the process!

Kitchen Tips and Notes for Perfect Muffins

To ensure your Velvety Swirl Muffins turn out perfectly every time, here are a few kitchen tips and notes to keep in mind:

• Don’t Overmix the Batter: When you combine the wet and dry ingredients, be careful not to overmix. A few flour streaks are totally fine. Overmixing can result in dense, tough muffins, and we want these to be light and fluffy, with that soft, melt-in-your-mouth texture.

• Fill the muffin tin almost to the top for nice big domed muffins.

• Swirl with Care: When you add the melted chocolate to the muffin batter, don’t stir it in completely. Instead, gently swirl it through with a knife or toothpick. This creates that beautiful marbled effect without mixing the flavors together too much. You want those lovely chocolate ribbons in every bite!

• Check Muffins for Doneness: The baking time for muffins can vary depending on your oven, so keep an eye on them around the 18-minute mark. Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, the muffins are ready to be taken out of the oven.

• Cool the Muffins: After baking, allow the muffins to cool for at least 5 minutes in the tin before transferring them to a wire rack. This gives them time to set and makes them easier to remove from the tin without falling apart.

• Storage Tip: These muffins stay fresh for a couple of days at room temperature in an airtight container. You can also freeze them for up to a month—just wrap them tightly in plastic wrap or store them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.

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Velvety Swirl Muffins with Dark Chocolate & Vanilla Cream

Makes 12

2 cups flour
2 tsp baking powder
½ tsp salt
2 large eggs
1 cup sugar
1/2 cup cream cheese, softened
3/4 cup Greek yogurt
⅓ cup canola oil
1 tsp vanilla extract
1/2 cup dark chocolate chips

Preheat oven to 400 degrees.   Prepare a muffin tin by spraying the wells with non-stick cooking spray.

Melt the chocolate chips in the microwave in 30 sec intervals, mixing in between until fully melted. Set aside to cool down.

In a large bowl add eggs, cream cheese, yogurt, oil, and vanilla.  Whisk together until combined.  Add in your flour, sugar, baking powder, and salt.  Stir until just combined.  Do not overmix (a few flour streaks are fine).

Spoon batter into prepared muffin tins, filling about 3/4 to the top of each cup.

Pour the melted chocolate on top of each muffin. Using a knife or a toothpick swirl melted chocolate into the batter for each muffin.

Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist

All the burger joy—none of the bun drama.

Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist 

Some nights, you just need a cheeseburger—but not necessarily the heaviness that comes with it. That’s where these Guilt-Free Cheeseburger Bowls come in. They’ve become one of my favorite go-to dinners when I’m craving something hearty, nostalgic, and full of flavor, but still want to keep things light and fresh. Think seasoned lean ground beef, crisp romaine, juicy cherry tomatoes, crunchy baby pickles, sharp cheddar, and just the right hit of red onion. And let’s not forget the special sauce—tangy, creamy, and completely addictive. It’s everything you love about a cheeseburger, all layered up in one satisfying bowl.

All the burger joy—none of the bun drama. That’s the motto around here when these bowls hit the table. They're super quick to throw together (especially on busy weeknights) and easy to make your own. I’ve tried them with turkey, added avocado, even swapped the cheddar for pepper jack when I wanted a little kick. No matter how you build it, this bowl delivers big comfort with a fresh twist—and honestly, it just might become your new favorite way to do burger night.

Enjoy!

What Ingredients do I need?

Before you dive into making these delicious Guilt-Free Cheeseburger Bowls, here's a handy shopping list to get you started. I've organized everything by category to make your grocery run a breeze:

Produce

• Yellow onion
• Romaine lettuce
• Cherry tomatoes
• Baby dill pickles
• Red onion (for topping)

Meat

• Lean ground beef

Dairy

• Shredded cheddar cheese

Pantry Staples

• Canola oil
• Ketchup
• Mayo
• Mustard
• Worcestershire sauce
• Salt

Substitutions and Variations

One of the best things about this Guilt-Free Cheeseburger Bowl recipe is how flexible it is. If you're missing an ingredient or want to make a swap to suit your tastes, no worries! Here are a few simple substitutions you can try:

Substitutions

• Meat:  Try ground turkey or chicken – For a leaner option or Plant-based ground "beef" – If you're going for a vegetarian or vegan version.

• Cheese:  Pepper jack – For a little extra spice.  Mozzarella – For a milder, gooey texture.  Dairy-free cheese – If you’re following a dairy-free diet.

• Sauce:  Greek yogurt – In place of mayo for a creamier, tangier sauce.  BBQ sauce – Swap out ketchup and mustard for a smoky, sweet flavor.  Hot sauce – Add a kick to the sauce if you like things spicy!

• Veggies:  Spinach or mixed greens – If you're out of romaine or want a different leafy base.  Cucumbers – For an extra crunch instead of pickles.  Avocado – Adds creaminess and healthy fats for an extra satisfying touch.

Variations

While this Guilt-Free Cheeseburger Bowl is already packed with flavor, there are plenty of ways to change it up and make it your own. Here are a few variations to try depending on your mood or what’s in your pantry:

• Tex-Mex Cheeseburger Bowl:  Swap the romaine lettuce for shredded iceberg for extra crunch. Add black beans, corn, and a dollop of sour cream for a Tex-Mex twist. Top with a sprinkle of jalapeños or guacamole for added flavor.

• BBQ Cheeseburger Bowl:  Replace the special sauce with your favorite BBQ sauce for a smoky, tangy flavor. Add a handful of crispy fried onions or bacon bits for some extra texture and indulgence. Throw in some grilled corn or a few slices of avocado to round out the bowl.

Kitchen Tips and Notes

• Don’t Overcook the Meat:  It's important to avoid overcooking the ground beef. Overcooking can make it dry and tough, so be sure to cook it until it’s no longer pink, but still juicy. Keep an eye on it and break it up as it cooks, making sure it stays tender and flavorful.

• Season Your Meat Well:  Make sure to season the ground beef with enough salt and pepper as it cooks. The seasoning will bring out the flavor and make your bowls extra tasty. You can also add a pinch of garlic powder or onion powder for a little extra depth of flavor.

• Meal Prep-Friendly:  These bowls are perfect for meal prepping! You can cook the ground beef and sauce in advance, then portion everything into containers. When you're ready to eat, just top with fresh lettuce, veggies, and your special sauce. Keeping the lettuce and sauce separate will ensure everything stays crisp and fresh. It’s a great way to have healthy lunches or dinners ready for the week!

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Guilt-Free Cheeseburger Bowls

serves 4

1 lb lean ground beef

1 Tablespoon canola oil
1 teaspoon salt
1 small yellow onion, small dice
6 cups chopped romaine lettuce
1 pint cherry tomatoes, halved
12 baby dill pickles
1/2 cup shredded cheddar cheese
Thinly sliced red onion (for topping)
1 Tablespoon ketchup
2 Tablespoons mayo
1 1/2 teaspoons mustard
1/2 teaspoon Worcestershire sauce

Heat a large skillet over medium-high heat. Add the canola oil and allow it to heat up. Add the ground beef and salt, then cook for 7-9 minutes, breaking up the meat with a wooden spoon, until no longer pink.

While the beef cooks, divide the romaine lettuce among 4 bowls. Top each with a quarter of the cherry tomatoes, pickles, shredded cheddar, and cooked beef mixture. Add a few red onion slices if using.

In a small bowl, stir together the ketchup, mayo, mustard, and Worcestershire sauce. Drizzle the special sauce over the bowls and serve!

adapted from WW Easy Everyday Cooking