Not every meal has to be an elaborate, 10-ingredient dish. Oftentimes it’s best to let the main components do the talking, rather than all sorts of sides and spices. I’m here to give you a few simple, minimalist recipes that will impress.

Oven-Baked Salmon Filet

D’Artagnan offers a wide variety of high-quality meat & seafood. Pictured above is their wild Alaskan King Salmon. I found this filet to be one of the better salmons I’ve had. What’s interesting about salmon is that there are all sorts of varieties and flavors to choose from. For the following recipe, it’s best to have a more traditional kind.

People might not think that mustard and seafood mix, but it’s one of my favorite ways to cook. Simply rub the filet evenly and put in the oven at 350° for around 15 minutes (a few minutes more or less depending on the thickness of the filet) and voila, a delicious 2-ingredient meal.

In terms of bakeware, I’m partial to the Our Place griddle pan. What I love about this item is the versatility. With griddle in the name, this doubles as a double burner-capable item. Of course, the oven functionality is great. I bought this for my mom on sale for only $79 and she is a huge fan.

Wagyu Filet (Or any steak, for that matter)

As promised, we’re back to D’Artagnan, and what they truly excel in. It seems like everyone is raving about Wagyu these days, and here is a great way to get it in your home. It shouldn’t only be reserved for fancy steakhouses, and now it isn’t!

Look at the marbling on this cut. Unbelievable. This is truly A5 Japanese Wagyu in all its glory. Depending on your price range, there are a variety of options to choose from. When it comes to Wagyu, some salt and maybe a bit of butter is best. You don’t want to mask the flavor here with steak sauce.

In terms of how to cook it at home, you have a couple options. Firstly, you can use your oven to cook it on low heat, around 275° should do the trick. Alternatively you can use a cast iron or pan to sear it. If you want to get fancy, a reverse-sear is when you do both! Start with the oven, and then transition to the pan at the end on high heat for only 30 seconds on each side to get a crispy, crunchy layer on top.

I hope you all can appreciate the simplicity of these recipes. Sometimes its nice to not have to worry about all sorts of ingredients and juggling all the cook and prep times. As always, happy cooking!