Does your busy lifestyle keep you from preparing quality meals?

Here are 6 simple recipes for a quick, light and tasty dinner.

Terme Krka's nutritionist chose dishes that provide a daily dose of minerals, vitamins and other valuable nutrients needed to keep us healthy and motivated. The dishes have an additional benefit – you can take some of them with you on the go.

Set the oven to 180 °C. Clean the salmon fillet, dry it and season it on both sides with salt and pepper. Place it in a baking dish skin down, drizzle with olive oil and add 3 slices of lemon. Wash, peel and cut the sweet potatoes into small pieces. Wash the broccoli and cut it as you wish. Season both with pepper and salt, arrange in the baking dish around the salmon and drizzle with olive oil.

Bake everything for 20–25 minutes in the oven at 180 °C.

Cook the rice according to the instructions on the package and cool it down. Cut the chicken breast into small cubes and season with salt and pepper. Grate the carrot and the zucchini. Fry the meat in olive oil and add grated carrot, zucchini and chickpeas right before it's done. Fry everything together (1­­–2 min) and let it cool down.

Arrange all the cooled ingredients in a bowl – the rice, the chicken with vegetables and the fresh spinach. Mix the dressing, pour it over all the ingredients and sprinkle chia seeds, flax seeds and walnuts on top.

Tip: If you have this dish on the go, pour the dressing over it right before eating.

Cut the bell pepper, zucchini and tomato into small pieces. Crack the eggs in a cup and whisk them with a bit of salt and pepper. Add vegetables, the boiled buckwheat and lentils and a teaspoon of sour cream and mix well. Pour the mixture into a hot pan with olive oil, cover it and cook slowly at a medium temperature. Serve with half a sliced ​​avocado and radicchio leaves.

Fry the onion in olive oil until translucent. Add leeks, sliced ​​carrots and crushed garlic. After a short while, add the diced Hokkaido pumpkin. Cover with water, add salt, nutmeg and pepper and cook for 10 minutes. Blend the soup.

Prepare a mixture of sour cream, chopped pumpkin seeds and pumpkin oil. Serve the soup with boiled buckwheat. Add a teaspoon of the sour cream mixture and sprinkle with parsley.

Tip: Make a larger quantity and put some soup in the freezer for a later time.

Preheat the oven to 200 °C. Separate the yolks from the whites and mix them in with half the sugar until foamy. Add vanilla sugar and cinnamon. Beat the egg whites with the remaining sugar until stiff peaks form. Lightly mix in the yolks, oatmeal, grated apples and walnuts.

Transfer to a greased baking tray, cover with foil and bake for 20 minutes at 200 °C. Uncover and bake for another 20 minutes at 180 °C degrees.

Tip: Makes for a good snack the following day.

Cook the sauerkraut for 10 to 15 minutes. Fry the chopped onion in olive oil until translucent. Stir in cooked cabbage and add the cooked beans and millet. Mix everything lightly. Heat the cracklings and add them to the dish.

Bon appetit!