Dinner Party Goals: How to Keep It Fun, Fresh, and Easy!
Impress your friends with these entertaining tips + a family-style salmon recipe
It’s Easter weekend, and whether or not you’re hosting the egg hunt, it feels like the perfect time to talk about feeding a crowd (and yes, there’s a recipe for you too—keep reading!). If you've been following along each week, you know I typically share recipes for everyday meals. But when it comes to entertaining, I love finding ways to make nourishing, crowd-pleasing dishes that feel special without being overly complicated.
There’s something about putting together a beautiful spread of food—call it my love language—that feels really special. It shows that you value those you’re hosting and that you’ve put time, care, and love into creating a moment to connect. My cooking ethos doesn’t change when friends come over, but (as I always joke) I never want them to feel like they’re eating at the nutritionist's house. So, I overcompensate for the lack of gluten with abundance, usually served family-style, and definitely laid-back. I want to be with my people, not in the kitchen plating up meals. Let everyone pick what they want, and let the conversation flow.
When having a group of friends or family over, I tend to stick to this formula for the food. It’s simple, flavorful, looks impressive, and all the prep is up front:
A large-format protein (hello, salmon!)
Plenty of roasted veggies (they’re effortless and always a hit)
A hearty grain (whether it’s rice, quinoa, or something else)
Vibrant greens (a salad that’s fresh and colorful)
A versatile sauce that works on everything
Serving everything family-style on a big platter always feels impressive, but the prep is minimal. And I always start with a large board of crackers, crudites, and dips. For this particular dish, the salmon and veggies just go straight in the oven, and everything can be served at room temperature. It’s the perfect combination of simplicity and flavor, and honestly, I’d make a smaller version of this for myself and eat leftovers for days!
With this formula, the options are endless: Sometimes I’ll do a big chicken and chickpea curry, with sautéed greens and rice. Or, a piri-piri spatchcock chicken with chimichurri, roasted broccolini, and sourdough bread.
Deciding what I want to eat and serve always starts with a vibe…I flip through old cookbooks and Pinterest, and from there, I get into the specifics of the menu.
To help you all get some inspiration for your next party, I asked a few friends for their best hosting tips, favorite dishes for Spring, and ideas to create the perfect scene. Here’s what they had to say:
, chef and founder of Muniak Studio, and author of Lazy Fancy
Top hosting tip: "My number one rule when entertaining—whether it’s brunch, lunch, or dinner—is simple: everything should be done before guests arrive. Yes, it takes more prep upfront, but it means I’m in the moment, glass in hand, not buried in the kitchen."
Favorite dish to make for friends: "With summer on the horizon, it has to be seafood paella. It’s my go-to for warm evenings—one pan, vibrant in both color and flavor, and made to feed a crowd with ease."
Tabletop vibe: "Sometimes it’s clean and pared back—layers of white linens, classic silver flatware, and a cluster of glass votives. Other times, I go full maximalist: bold color, funky glassware, and mismatched patterns that feel playful and unexpected. Either way, I love weaving in something unconventional—a stack of crusty bread as a centerpiece, too many taper candles (they give off this gorgeous glow and a little heat), or pots of fresh herbs guests can pluck and sprinkle themselves. It doesn’t have to be perfect—just warm, easy, and a little bit personal."
Cat Chen, founder of Dulan Wine
Top hosting tip: "It always takes longer to set up and prep than you think! Get whatever can be done the day before—pulling out plates, silverware, napkins, flowers. The day of is always busier than you think. And the 80/20 rule for cooking! Not everything needs to be homemade. I try to do 80% homemade and 20% premade :)"
Favorite dish to make for friends: "A goat cheese and herb tart with whatever vegetable is in season. My favorite for Spring is asparagus."
Tabletop vibe: "Simple, low, minimal bud vases with florals that look like you snipped them from the garden. If it’s at sunset, excessive amounts of clear votive candles."
Duralex tumblers, set of 6 | Atelier Saucier Hickory Striped Napkins | Artesanias Del Atlantico Stromanthe Napkin Rings, set of 4 | Stainless Steel Snack Bowl | Olive Ateliers Bread Board | Bistrot Flatware | Speckled Serving Bowl | Etched Thistle Recycled Glass Pitcher and Drinking Glass | Photo: | Linen Cream Napkins | Goblet Wine Glass | La Soufflerie Porta Glass Candle Holder | Frayed Linen Table Cloth | Round Woven Placemat | Raelyn Mango Wood Salad Servers | Photo:
, editor-in-chief of Camille Styles and author of Breathing Space
Top hosting tip: "When I'm planning a gathering, I like to think about how I can engage all the senses. How can I add ambiance through lighting? Set the tone with music? What are the smells and tastes? These are ways you can create a vibe, even in a small space and without spending a ton of money. I usually start with planning a menu because food and flavors are my favorite way to make my guests feel really nurtured and taken care of."
Favorite dish to make for friends: "Lately I’ve been making this citrus salmon with avocado and arugula—it’s really satisfying and has tons of spring flavor. And since we eat with our eyes first, I love serving a dish that is as beautiful as it is delicious! There’s definitely an art to planning a menu for a crowd, and this roundup of dinner party menu ideas is one of our most popular posts on the site ever."
Tabletop vibes: "Natural linens (embrace a few wrinkles!), a terra cotta vase with spring branches and food served family style in the middle. A color palette that reflects golden hour, which was the inspiration behind our new amber stemless wine glasses at my brand, Casa Zuma. For me, a dinner party table should make guests feel relaxed, and speak to the seasons by bringing in elements of nature."
Betsy Sadler, founder of Marshell, co-founder of Marché, and consummate host
Top hosting tip: "Snacks at the ready. A bowl of olives with citrus zest or thick potato chips (ideally the kind that feel unnecessarily fancy) will do the trick. Keep water easy within reach, glasses full, and always offer a non-alcoholic option that doesn’t feel like an afterthought."
Favorite dish to make for friends: "I have major spring fever—so at the moment, it’s anything with mint and peas. Whether it’s a salad, a bright green puree tossed with pasta, or layered with burrata on crostini, if it’s pea-adjacent and vaguely minty, it’s on the menu."
Tabletop vibes: "Minimal effort, beautiful pieces. Chic linens, good glassware, and a few candles if it’s evening. Nothing overdone—thoughtful, not staged."
And finally, the recipe:
Spring Salmon with Roasted Veggie Medley & Herby Sauce
I had a friend over when I was making this and she couldn’t believe how easily everything came together. I literally just goes in the oven. Everything is also served at room temperature, so you can finish cooking and getting ready before your guests arrive.
Ingredients
Roasted Vegetables
3-5 vegetables for roasting (I used asparagus, cauliflower, broccoli, bell pepper, zucchini, and fennel)
Olive oil
Garlic powder
Sea salt
Salmon
Salmon (around 5 ounces per person—about 3 people per pound)
Squeeze of lemon juice
1 pint cherry tomatoes
2 tablespoons olive oil
Sea salt
Herby Sauce
1 cup fresh herbs (mint, parsley, oregano, basil, dill, cilantro, thyme, tarragon—whatever you have works!)
Juice of 1/2 lemon
1 garlic clove
1 tablespoon Dijon mustard
1/3 cup olive oil
Salt and pepper
Salad
Mixed greens with fresh herbs (mint and dill are my favorites)
Juice of 1/2 lemon
1 tablespoon Dijon mustard
1/4 cup olive oil
Sea salt
Hemp seeds for garnish
Grain of Choice
Brown rice, wild rice, quinoa, or crusty sourdough bread
Directions
1. Roast the vegetables first.
Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Cut the vegetables into varying sizes—some smaller (like cauliflower or bell peppers) and others left a bit larger (like asparagus or fennel slices). Coat the vegetables lightly in olive oil, sea salt, and a little garlic powder. Spread them across the baking sheets and roast until they’re slightly browned at the edges. Start with 20 minutes, then check every 3-5 minutes. Once they’re cooked, remove them from the oven and let them cool.
2. Cook the salmon.
Keep the oven at 400°F and line a separate baking sheet (or reuse one from the vegetables) with parchment. Arrange the salmon fillets on the sheet, seasoning them with salt and a squeeze of lemon juice.
In a separate bowl, add the cherry tomatoes, toss with olive oil and salt, and spread them across the baking sheet next to the salmon (but not on top). Roast for about 20 minutes, depending on the size of the salmon. To check for doneness, insert a cake tester into the salmon—if it goes in smoothly and feels warm when you remove it, the fish is ready.
The cherry tomatoes may need a little more time than the salmon. If so, remove the salmon from the baking sheet and return the tomatoes to the oven until they’re shriveled and caramelized (a quick poke with a fork helps speed things up!).
3. Make the sauce.
While everything’s roasting, prepare the sauce. Combine all the ingredients in a food processor and pulse until well-mixed. I like the herbs to stay a bit chunky, so I prefer a food processor over a blender. That said, a smooth, blended sauce works just as well if that’s your preference!
4. Get your grain and salad dressing ready.
Cook your choice of grain (rice, quinoa, or prepare bread) and be sure to allow enough time for it to be ready before your guests arrive. I love using brown rice, wild rice, or quinoa for this dish, but if you're in the mood for something even heartier, crusty sourdough bread is always a great option to scoop up the herby sauce.
For the salad dressing, combine the lemon juice, Dijon mustard, olive oil, salt, and pepper in a jar and shake until well mixed. That’s it!
5. Plate!
To serve, arrange the roasted vegetables on a large platter. Nestle the salmon fillets in the center, then make space for the herby sauce. Toss the salad and plate the grain (whether in a bowl or on the side), and you’ve got a meal that’s perfect for a crowd.
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Thank you, as always, for being here.
xx Mia
Loved being a part of this, thank you Mia! <3