Lilse McKenna Inc.
  • Interiors
  • Inquire
  • Field Notes
  • About
  • Instagram
  • Press
December 3, 2023September 3, 2024

Vol. X: In the Kitchen: Winter

Vol. 10: In the Kitchen: Winter

When I’m making dinner this time of year (i.e. shorter days plus holiday chaos), I want a no fuss recipe and something healthy that can be ready in 30 minutes (give or take). This recipe is exactly that! It is great for weeknight family meals, and is also a perfect dish for entertaining with minimal prep. The chickpeas and dijon sauce take the basic salmon + broccoli pairing up a notch, and it looks beautiful on the plate. I have also included some of my essential kitchen tools that I turn to again and again this time of year — either time-savers or hardworking pieces. Hope you enjoy!

We use this all the time, especially during soup season!

Shop now

•   •   •

This tablecloth is on our kitchen table right now. It hides spills and stains brilliantly!

Shop now

•   •   •

Favorite mixing bowls

Shop now

•   •   •

My wooden salad bowl is a constant go-to for me. I have a vintage 20" one that my grandmother passed down to me and use it every time we have friends over!

Shop now

•   •   •

Classic + simple tea towels

Shop now

•   •   •

Time-saving garlic press

Shop now

•   •   •

Love these mixing cups for dressings and sauces

Shop now

•   •   •

Linen apron for when you have to cook in your work clothes!

2-3 salmon filets 1 can (15.5oz) of chickpeas 1 large head of broccoli Cooking oil (macadamia or olive) Dijon mustard Champagne vinegar Scallions

1. Set oven to 425°F. 2. Drain canned chickpeas and arrange them on a sheet pan. Drizzle with oil and put it in the oven while it preheats. 3. Chop broccoli and add it to the sheet pan with some more oil and salt + pepper. 4. Once the oven is preheated, pat the salmon filets dry and add them to the sheet pan. Drizzle with oil and salt + pepper. Bake for 12 minutes. 5. While the salmon, chickpeas, and broccoli are in the oven, mix together a dollop of dijon mustard and a 50/50 mixture of champagne vinegar and olive oil. Add salt + pepper to taste. 6. Chop 3 scallions. 7. Plate with the broccoli and chickpeas arranged around the salmon. Drizzle dressing on predominantly the veggies and top the dish with chopped scallions.

Download the recipe

Subscribe to the Newsletter Follow on Instagram

Keep in Touch

Subscribe for decorating tips, details from my latest projects, my favorite finds, and a bit of my life at home.

Thank you for subscribing!
  • Interiors
  • Inquire
  • Field Notes
  • About
  • Instagram
  • Press

© 2026 Lilse McKenna Inc.

Made by Gadabout

[email protected]

@lilsemckenna