Tag:

easy dinner

10 Best Weeknight Dinners

by Tage 25. March 2026

written by Tage

We all know the feeling of coming home after a long day and facing the eternal question: what’s for dinner? The temptation to grab takeout might be strong, but with a little bit of planning, a delicious and satisfying meal can be made easily at home. Here, I’ve rounded up my 10 favorite weeknight dinner recipes that are perfect for those busy evenings when you still want something hearty and homemade without spending hours in the kitchen.

These recipes span a variety of flavors and ingredients, ensuring that there’s something for everyone in the family. From hearty stews to fresh salads, these dishes are quick to prepare but don’t compromise on taste. Let’s dive in and explore these delightful recipes that will surely make your weeknight dinner a little more exciting and satisfying.

1. Norwegian Street Food: Fish Burger with Remoulade

Transport yourself to the vibrant streets of Norway with this delightful fish burger. Crispy and packed with flavor, each bite is complemented by the tangy, creamy remoulade.

2. Homemade Bulgogi with Rice and Pickled Vegetables

Experience the sweet and savory taste of Korea with this bulgogi recipe. The tender slices of beef are marinated to perfection, paired beautifully with fluffy rice and pickled vegetables.

3. Chorizo Salad with Chickpeas and Feta Cheese

This salad is a perfect blend of spicy chorizo, creamy feta, and hearty chickpeas, offering a burst of Mediterranean flavors in every bite. Perfect for a light, yet satisfying meal.

4. Easter-Inspired Lamb Stew with Root Vegetables

Warm and comforting, this lamb stew is loaded with tender meat and earthy root vegetables. It’s a soul-soothing dish that’s as perfect for spring as it is for a cozy night in.

5. Creamy Thai Chicken and Sweet Potato Curry

Indulge in the rich, aromatic flavors of Thailand with this chicken curry. The creaminess of coconut milk and the subtle sweetness of potatoes create an unforgettable dinner experience.

6. Oven-Baked Cod with Chorizo and Potatoes

Simple yet flavorful, this dish combines tender oven-baked cod with spicy chorizo and hearty potatoes, resulting in a delightful one-pan dinner that’s both easy and indulgent.

7. Thai Red Curry with Salmon and Vegetables

For a quick and vibrant meal, try this Thai red curry with salmon. The rich flavors are perfectly balanced with a medley of fresh vegetables, making it nourishing and delicious.

8. Tapas Salad with Chorizo, Chickpeas and Feta Cheese

A true flavor fiesta, this tapas salad is loaded with spicy chorizo, creamy feta, and filling chickpeas. It’s a refreshing and exciting twist to your typical salad, perfect for a quick dinner fix.

9. Korean Bulgogi with Rice and Pickled Vegetables

Immerse in the savory flavors of Korean cuisine with this delicious bulgogi recipe. Marinated and grilled to perfection, the beef pairs wonderfully with steamed rice and tangy pickled vegetables.

25. March 2026 0 comment

Laksefilet med asiatisk honning-soyaglasur og wokede grønnsaker

Salmon Fillet with Asian Honey-Soy Glaze and Stir-Fried Vegetables

by Tage 27. February 2026

written by Tage

This is one of my absolute weeknight favorites when I want something that both tastes amazing and looks impressive on the plate. Salmon fillet with honey-soy glaze is a classic that never disappoints, and the combination of sweet, salty, and the slight tang from the rice vinegar makes even salmon-weary family members suddenly enthusiastic at the dinner table.

The great thing about this dish is that it looks like you’ve spent hours in the kitchen, but in reality it’s ready in under 30 minutes. The glaze takes minutes to make, the salmon takes care of itself in the oven, and while it’s baking you can stir-fry the vegetables. The result? Juicy salmon with a caramelized surface and crisp, colorful vegetables that taste of Asia.

If you fancy a bit of variation in your routine, you can check out my quick Asian fish soup or oven-baked cod with chorizo and chickpeas for other easy fish dishes.

Jump to recipe

Salmon Fillet with Asian Honey-Soy Glaze and Stir-Fried Vegetables

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

600 g salmon fillet, skinless
3 tbsp soy sauce
2 tbsp liquid honey
1 tbsp sesame oil
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper
1 yellow bell pepper
200 g sugar snap peas
1 small broccoli
2 carrots
3 spring onions
2 tbsp neutral oil for stir-frying
1 tbsp sesame seeds for garnish
Salt and pepper

Instructions

Start by making the glaze. Mix together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl. Stir well and set aside. Cut the salmon fillet into four portions, season lightly with salt and pepper.

Preheat the oven to 200°C. Place the salmon pieces in an ovenproof dish and brush them generously with half of the honey-soy glaze. Let them marinate while you prepare the vegetables – ideally 10-15 minutes if you have time.

Cut the bell peppers into thin strips, divide the broccoli into small florets, slice the carrots thinly on the diagonal, and cut the spring onions into 3-4 cm pieces. You can leave the sugar snap peas whole. Put the salmon in the oven and bake for about 12-15 minutes, depending on thickness. Brush on the remaining glaze halfway through the cooking time.

While the salmon is baking, heat up a wok or large frying pan over high heat with 2 tbsp neutral oil. Start with the carrots and broccoli, stir-fry for 2-3 minutes. Add the bell peppers and sugar snap peas, stir-fry for another 2 minutes. Finally add the spring onions, stir-fry for one more minute. The vegetables should be crisp and colorful, not cooked soft.

Divide the stir-fried vegetables among four plates, place the salmon on top and drizzle with any juices from the baking dish. Sprinkle with sesame seeds and serve immediately. This pairs perfectly with jasmine rice or noodles on the side!

Notes

Tip: If you like it extra spicy, add half a chili pepper to the glaze. You can boil up the remaining glaze in a small saucepan and serve as extra sauce. The salmon is done when it's just opaque in the center – don't overcook it or it will become dry.

27. February 2026 0 comment

Italiensk kyllingpanne med soltørkede tomater og mozzarella

Recipes Steak Tapas

Italian Chicken Skillet with Sun-Dried Tomatoes and Mozzarella

by Tage 27. February 2026

written by Tage

This is one of those dishes that makes dinner feel like a little vacation to Italy, without having to spend hours in the kitchen. The combination of juicy chicken, creamy sauce with sun-dried tomatoes, and melted mozzarella is simply unbeatable. The best part? Everything is made in one pan!

I made this for the first time when I was craving something Italian-inspired but didn’t feel like pulling out the pasta machine or spending hours cooking. The result turned out so well that this is now a regular favorite at our house. The creamy, tomato-based sauce with sweet sun-dried tomatoes and that melted mozzarella on top… trust me, it’s worth it!

This dish pairs perfectly with pasta, fresh bread, or maybe a simple salad on the side. If you want something more substantial, you can serve it with creamy risotto or just some good potatoes. Whatever you choose, you’re going to love this simple, flavorful skillet dish.

Jump to recipe

Italian Chicken Skillet with Sun-Dried Tomatoes and Mozzarella

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 30 30 Nutrition: 200 calories 20 grams fat

Ingredients

600 g chicken breast
200 g sun-dried tomatoes in oil
250 g mozzarella
400 g canned diced tomatoes
3 cloves garlic
1 onion
2 dl heavy cream
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
2 tbsp olive oil
salt and pepper
fresh basil for serving

Instructions

Cut the chicken breast into pieces about 3-4 cm. Season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until golden on all sides, about 5-6 minutes. Remove the chicken from the pan and set aside.

Finely chop the onion and garlic. Slice the sun-dried tomatoes into strips. Lower the heat to medium, and sauté the onion and garlic in the same pan until the onion is soft, about 3 minutes. Add the tomato paste and cook for 1 minute more.

Pour in the diced tomatoes, heavy cream, sun-dried tomatoes with a bit of their oil, basil, and oregano. Stir well and let the sauce simmer for 5 minutes. Season with salt and pepper to taste.

Return the chicken pieces to the pan and let everything simmer together for 8-10 minutes until the chicken is fully cooked through. Tear or cut the mozzarella into pieces and distribute over the chicken. Put a lid on the pan or place it under the broiler in the oven for 2-3 minutes until the cheese is melted and golden.

Garnish with fresh basil and serve with pasta, bread, or a fresh salad. This is one of my absolute favorites when I want something Italian-inspired that's quick to make!

Notes

Tip: Use the oil from the sun-dried tomatoes to cook the chicken for extra flavor. If you have fresh basil, feel free to use that instead of dried – it elevates the dish even more. Perfect to serve with homemade pasta or good homemade bread.

27. February 2026 0 comment

20 minutter

Ovnsbakt torsk med rotgrønnsaker og sitronsaus

Recipes Sauces Steak

Oven-Baked Cod with Root Vegetables and Lemon Sauce

by Tage 27. February 2026

written by Tage

There’s something about simple, traditional fish dishes that just works, time and time again. This oven-baked cod with root vegetables is one of my absolute favorites when I want something that tastes like real, proper food but doesn’t require a lot of fuss. Everything roasts together in one dish, and the fresh lemon sauce elevates the whole meal into something a bit extra special.

I love the combination of juicy cod and sweet, caramelized root vegetables. There’s something very Norwegian and homey about this dish – it reminds me of Sunday dinners at grandma’s house, but in a slightly more modern version. The cod stays incredibly moist when it bakes on top of the vegetables, and the lemon sauce provides the perfect fresh contrast to the sweet root vegetables.

This is also a fantastic dish to make when you have guests. You don’t need to stand and stress by the stove – everything happens in the oven while you can spend time with your company. And it looks absolutely beautiful when you serve it straight from the baking dish!

Jump to recipe

Oven-Baked Cod with Root Vegetables and Lemon Sauce

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 20 minutter Cook Time: 30 minutter 30 minutter Nutrition: 200 calories 20 grams fat

Ingredients

600 g cod fillet, preferably boneless
500 g carrots
400 g parsnips
300 g rutabaga
2 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
1 tsp dried thyme
2 cloves garlic, finely chopped
Fresh parsley for garnish
Lemon Sauce:
3 dl heavy cream
Juice and zest of 1 lemon
1 tbsp all-purpose flour
1 tsp Dijon mustard
0.5 tsp salt
0.25 tsp white pepper

Instructions

Preheat the oven to 200°C. Peel the carrots, parsnips, and rutabaga, and cut them into roughly 2-3 cm pieces. The more uniform the size, the more evenly they'll roast. Toss the root vegetables with olive oil, salt, pepper, thyme, and garlic in a large ovenproof dish. Spread evenly and roast in the oven for 20 minutes.

While the vegetables are roasting, prepare the cod. Cut the fish into four equal portions and check that there are no bones remaining. Salt lightly on both sides and let it come to room temperature while the vegetables get nice color. This is a tip I learned – room temperature fish cooks more evenly!

Remove the dish from the oven after 20 minutes and place the cod pieces on top of the root vegetables. Brush the fish with a little olive oil if you like. Return to the oven and bake for 10-12 minutes until the fish is just cooked through – it should be white and flake easily with a fork. Be careful not to overcook, or the cod will become dry.

While the fish is baking, make the lemon sauce. Heat the heavy cream in a saucepan over medium heat. Whisk in the flour gradually to avoid lumps. Add the lemon juice, finely grated lemon zest, mustard, salt, and pepper. Let the sauce simmer gently for 3-4 minutes until it thickens slightly. Taste and adjust – you want a nice balance between the freshness of lemon and creamy richness.

Remove the fish and vegetables from the oven. Serve each portion with a generous dollop of lemon sauce and sprinkle with fresh chopped parsley. I like to serve this with boiled potatoes or a good Moroccan bread to soak up all that delicious sauce. This is good, simple everyday food that's also perfect for entertaining!

Notes

Tip: Use fresh cod if possible, but frozen works great too – just thaw it completely before cooking. You can vary the root vegetables depending on what you have – celeriac and sweet potato are also excellent alternatives. The sauce can be made ahead and reheated when ready to serve.

27. February 2026 0 comment