Summer is really coming to an end now. Even though it's still warm weather, we have officially entered September. I'm happy the heat and Mosquitos are on their way out, but I will miss a farmers market with more than just root vegetables.

Since we're on our last days of festive outdoor activities, I myself am looking to have another picnic or BBQ before the month is over. These recipes and images were shot for the July issue of Simple Things UK, so please pick up a copy and look at the rest of the spread! Hopefully, you can get some last minute, end-of-Summer inspiration.

SALMON SALAD WITH SHAVED FENNEL. PISTACHIO, DILL & CELERY SEED VINAIGRETTE (gluten-free) SERVES 6

1lb. wild salmon
2 tablespoons olive oil
1 lemon, sliced
5-8 oz. mixed spring greens
2 heads of fennel, shaved
2 large bunches of mixed greens
3/4 cup pistachios, roughly chopped
1/4 cup fresh dill, roughly chopped
Sea salt to taste
Freshly ground pepper

Celery Seed Vinaigrette:

1 garlic clove, minced
2 teaspoons celery seed
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 cup olive oil
3 tablespoons apple cider vinegar
Sea salt to taste
Freshly ground pepper

Add all ingredients to a small mason jar. Shake well to combine.

Preheat oven to 400 degrees. Add salmon to a foil-lined large baking sheet. Rub with olive oil and season with sea salt and freshly ground pepper. Top salmon filets with sliced lemon and bake for 15-17 minutes. Set aside to cool.

In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios. Toss with celery seed vinaigrette, then top with baked salmon. Season with sea salt and freshly ground pepper.

GARLIC POTATO SALAD WITH PICKLED RED ONION, CHIVES & LEMON CREME FRAICHE (gluten-free, vegetarian) SERVES 6

3.5lbs. mixed potatoes, cubed
3 tablespoons olive oil
6 oz. creme fraiche
1 tablespoon maille mustard
1 lemon, juice + zest
2 garlic cloves, minced
4 tablespoons. fresh chives, thinly sliced
1/2 cup pickled red onion
1 tablespoon fresh dill
Sea salt to taste
Freshly ground pepper

Preheat oven to 375 degrees. Add potatoes in a single layer to a large baking sheet with olive oil, sea salt and freshly ground pepper. Bake for 45-1hr or until golden brown and crisped. Set aside to cool.

In a large mixing bowl, stir together lemon juice + zest, creme fraiche, mustard and garlic. Whisk together, then toss with potatoes, making sure to coat everything well. Top with fresh chives, dill and pickled red onion. Season with sea salt and pepper to taste.

QUICK-PICKLED RED ONION:

1 large onion
1/2 cup sugar
1/2 cup apple cider vinegar
3/4 teaspoon salt
1 garlic clove, halved
1 teaspoon pepper corns

Add sliced onion to a large mason jar with peppercorns, garlic and salt. In a small saucepan, bring sugar and apple cider vinegar to a boil. Slowly pour liquid into mason jar. Set aside to cool, then chill overnight.