Place a 10–12 inch ovenproof skillet (cast-iron preferred) in the oven and preheat to 450°F (230°C). Let the skillet heat for at least 10 minutes so it is thoroughly hot.

Make the batter

In a medium bowl, whisk 4 large eggs until smooth. Add 1 cup whole milk, 3 tablespoons all-purpose flour (sift or whisk to remove lumps), and continue whisking until a very smooth, slightly frothy batter forms. Stir in 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon zest. Finally fold in 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan. Batter should be thin and pourable; if it's thick, add up to 1 tablespoon more milk.

Heat fat in skillet

Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons unsalted butter and 1 teaspoon olive oil to the skillet; the butter will melt quickly and begin to foam. Swirl to coat the bottom and sides.

Bake the Dutch Baby

Pour the batter into the hot, buttered skillet, then immediately return skillet to the oven. Bake at 450°F (230°C) for 15–18 minutes, until the edges are puffed high and golden brown and the center is set (do not open the oven during the first 12 minutes to prevent collapse).

Finish

Remove the Dutch baby from the oven. It will deflate slightly — that's normal. Sprinkle an additional pinch of salt and pepper if desired. Let rest 1–2 minutes before slicing into 4 large wedges.

Lemon-Cream Smoked Salmon

Prepare lemon-cream spread

In a small bowl, combine 4 ounces softened cream cheese with 2 tablespoons plain Greek yogurt until smooth. Stir in 1 tablespoon lemon juice, 1 tablespoon chopped dill, and 1 teaspoon drained capers. Taste and season with 1/2 teaspoon black pepper; add a pinch of salt only if desired (smoked salmon is already salty).

Assemble salmon

On a plate, gently fold or roll the 6 ounces smoked salmon slices into bite-sized ribbons. Spread a generous tablespoon of the lemon-cream mixture onto each Dutch baby wedge (or serve the spread on the side). Top with a few thin slices of red onion and a scattering of extra dill. Serve with lemon wedges for squeezing.

Quick Arugula Salad

Make vinaigrette

In a small bowl or jar, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Toss salad

Place 4 cups baby arugula and 1 cup halved cherry tomatoes in a large bowl. Drizzle the vinaigrette over the greens and gently toss to coat just before serving so the arugula stays crisp.

Plate

Serve the arugula salad alongside the Dutch baby wedges and smoked salmon-topped slices. Optionally garnish the Dutch baby with an extra sprinkle of chopped chives and grated Parmesan.