Oh my god...what's even the point of coming up with recipes when ones like this exist? Why must I risk trying new ingredient and flavor combos when perfection has already been achieved?? (Ok well I would be super bored just following others' recipes, for one)...but I'll admit one thing...I wish I came up with this on my own. The simplicity of the ingredients and preparation is deceptive, because it makes you believe this is some bland, everyday, pedestrian thing. But it's not, and if you eat fish, this one is a must-try. So easy to make and packed with just the right amount of tartness, richness, and freshness. Try out the Tuscan Butter Salmon and thank the chef Lauren Miyashiro later.
I made this for lunch on a lovely spring afternoon in May with big plans to head outside afterwards. Instead, I proceeded to take a solid 3 hour nap with my babies Mowgli and Zain. Lesson learned: make this for dinner instead of lunch.