Baked Salmon And Sliced Potatoes Food

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
• Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
• Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

BAKED SALMON AND SLICED POTATOES

Steps:

• Slice the potatoes finely;
• At the bottom of a baking tray pour some oil and lay 3/4 bay leaves;
• Layer the potato slice on a baking tray;
• Put the salmon on top of the potato slices bed and season with some olives, capers, oil, salt, pepper and parsley;
• Add a new layer of potato slices,
• Cover with parsley and add salt and olive oil;
• Let all cook in the oven at 180 degree for about 20 minutes.

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

MOM'S SALMON AND POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
• Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES

Steps:

• For the salmon and vegetables: Preheat the oven to 400 degrees F.
• Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
• Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
• For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
• To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
• Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.

BAKED SALMON WITH POTATOES & FENNEL

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
• Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
• Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

BAGELS WITH AVOCADO SPREAD & SMOKED SALMON

Steps:

• Cut avocado lengthwise around pit, twist halves to separate; spear pit with a knife and twist and pull to remove; gently scoop out flesh with a spoon; transfer to a medium sized bowl.
• Mash avocado, stir in onion, lemon juice, salt and pepper.
• Cut bagel halves crosswise to make 8 pieces; spread evenly with avocado mixture.
• Top with salmon slices and garnish with thin onion rings if desired.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth.
• Bring to a boil and cook and stir for 2 minutes or until thickened.
• Stir in the potatoes, 1/3 cup cheese, salt, and pepper.
• Cook over medium heat for 2 to 3 minutes.
• Remove from heat. Stir in sour cream and 1/4 cup onions.
• Cover and cook over medium heat for 10 to 12 minutes (do not boil).
• Garnish with remaining cheese, onions, and bacon.

AIR-FRYER SALMON

Steps:

• Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.
• Pat salmon fillets dry with paper towels. Brush olive oil all over salmon; season with salt and pepper. If using lemon and cherry tomatoes, thinly slice half the lemon crosswise; set the remaining lemon half aside. In a small bowl, add the cherry tomatoes, lemon slices and 1 tablespoon olive oil. season with salt and toss to combine.
• Place salmon fillets in the air fryer basket, skin-side down. Top with lemon slices and scatter tomatoes around the basket. Cook until salmon skin is crisped and lightly browned, 5 to 7 minutes. Flip the fillets and cook for another 4 to 6 minutes until salmon is cooked through and flakes evenly. Squeeze remaining lemon half over salmon fillets (if using) and serve.

WW HONEY-GLAZED SALMON WITH WASABI - 4 POINTS

Steps:

• To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
• Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
• Remove from the heat; cover and keep warm.
• Meanwhile, sprinkle the salmon with the salt and the pepper.
• Spray a large nonstick skillet with nonstick spray and set over high heat.
• Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
• Spoon the sauce over the salmon.
• Sprinkle with the scallions.
• Serve at once.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large pot, melt butter and add flour.
• Cook for 2 minutes.
• Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
• Add potatoes, garlic, onions.
• Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
• Heat til cheese is melted and serve!
• Enjoy!