Whether it’s Easter, Passover or spring break, it’s time for families to come together over a meal at some point this week. If you find yourself simply craving a lighter meal for your immediate family, this menu will provide that as well, although it is easily increased for a crowd.

When cooking for a crowd, there’s always the dilemma of not wanting to have much left over, but dreading that there won’t be enough. I always err on the side of too much rather than too little food. If you do find yourself with leftovers, there’s satisfaction in their becoming part of at least two or three meals the following week.

The aioli is easily morphed into either a dressing for stout greens or a condiment on a turkey burger or roast beef sandwich with perhaps some havarti with dill and sliced red onion. The salmon, of course, could become all sort of meals — hash with poached eggs; rillette on toasted brioche; broken over a salad with steamed potatoes (and a little aioli for the dressing.) The options are endless.

The shaved asparagus salad, however, must be eaten right away, as there’s no hope for it being any better than right when it’s tossed. You’ll just have to eat your veggies right up.

If you are serving a crowd, this menu could be rounded out with steamed red potatoes slathered with butter and sprinkled with dill or parsley. A tangy beet or cucumber salad would add even more color to an already beautiful meal and give another vegetable for those who are feeling the need for lighter, brighter meals.

Enjoy your time with each other. Laugh often, give each other the benefit of the doubt, appreciate the good you see in those you love (and the ones who are harder to love), and allow your meals to be something that creates connection.

LEMON POACHED SALMON

If, instead of four to six people, you are serving a crowd, poaching a whole side of salmon may be the way to go. You’ll need a pan long enough to hold the whole side, ideally one that is 1 to 2 inches deep. It’s helpful if this pan is attractive enough to bring to the table, as transferring the whole salmon to a platter is a challenging matter.

However, as a pan such as this (a fish poacher) has few other uses in the kitchen, I’ve often found a baking sheet with 1-inch sides to suffice. You’ll want to cover the ensemble loosely with aluminum foil and increase the cooking time somewhat.

For a delicate pan sauce that is quick and easy, omit the olive oil from the following recipe. When the salmon has finished cooking, gently drain any juice from the pan and carefully transfer the salmon to a serving platter. Garnish with very thinly sliced cucumbers, lemon or dill sprigs. Strain the pan juice into a sauce pan and bring to a simmer. Remove from heat and whisk in two or three pats of butter and some minced dill or chervil. Adjust for salt and pepper and serve immediately.

2 pounds of salmon, skin removed and cut into 4 to 6 salmon filets

1 teaspoon salt

Freshly ground black pepper

4 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

4 tablespoons white wine

Very thin slices of cucumber, lemon or dill sprigs for garnish

Preheat oven to 375 degrees. Place the salmon in a 9-by-13-inch baking pan, preferably a non-reactive one (enamel or ceramic). Drizzle the lemon juice, olive oil and white wine over the salmon, and season with salt and pepper. Let the salmon sit for 15 minutes or less, then bake, uncovered, for about 15 to 20 minutes. Timing will vary depending on thickness of the fillets. Take the fish out when it is still somewhat darker pink in the center. It will continue to cook once you take it out of the oven, so take it out before it’s quite done. Serve with Horseradish and Caper Aioli.

Serves 4 to 6.

HORSERADISH AND CAPER AIOLI

2 cloves garlic

2 egg yolks

2 tablespoons prepared horseradish

2 tablespoons extra virgin olive oil

1/4 cup plus 2 tablespoons canola oil

2 tablespoons fresh lemon juice

1 tablespoon caper juice

1 tablespoon capers

Several grinds of fresh black pepper

In a food processor, mince the garlic. If you have a large food processor, mince the garlic by hand, as the large processors are not always able to do a good job because the cloves just end up bouncing around in the canister. To the minced garlic add the egg yolks and horseradish. Ever so slowly, beginning drop by drop with the motor running, add the oil. Once you can see it begin to incorporate, you can increase to a good steady drizzle. Add the lemon and caper juice in a steady drizzle and then add the capers and black pepper with a couple of quick pulses. Adjust if necessary for salt and acidity.

Makes 1 1/2 cups.

SHAVED ASPARAGUS AND ARUGULA SALAD WITH WALNUTS

Thinly sliced, asparagus can be served raw, and it’s a delicious way to serve this spring vegetable.

There are two ways to prepare the orange sections. One is simply to peel the orange and separate the sections.

The second is to peel the orange with a knife, called supreming, by slicing off the top and bottom and running your knife between the flesh and the rind. You then run your knife along both sides of the section membranes to remove only the flesh. This is a nicer way to serve the orange, but also a bit more complicated. Choose whichever suits your comfort level.

3 cups arugula

1 ounce shaved romano cheese, about 1/4 cup

1 orange, sectioned, “carcass” reserved

2 cups shaved asparagus, about 1 bunch or 15 to 20 stalks

1/2 cup coarsely chopped walnuts

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

2 pinches kosher salt

Several grind of fresh black pepper

To shave the asparagus, cut off the flowered tips to 1-inch lengths and reserve. Snap off the ends and with either a mandolin or a peeler, shave the asparagus stalks across the diagonal. Combine all ingredients in a large bowl. Squeeze the “carcass” of the orange on top of the greens and toss gently with your hands. Serve immediately.

Serves 4 to 6.

Anne Mahle of Rockland is the author of “At Home, At Sea,” a recipe book about her experiences cooking aboard the family’s windjammer. She can be reached at: chefannie@mainewindjammer.com