Baked Salmon With Vegetables Food

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ONE PAN BAKED SALMON AND VEGETABLES



One Pan Baked Salmon And Vegetables image

Salmon and vegetables baked together in one pan for an easy, healthy and quick dinner. Salmon fillets and fresh veggies rubbed with olive oil, herbs and spices and, baked to perfection.

Provided by Swati Kadam Gulati

Categories     Lunch / Dinner     Main or Side

Time 28m

Number Of Ingredients 11

12-16 oz salmon cut into 4 fillets (see notes)
1 zucchini
1 red and yellow pepper each
1 medium onion
1 tsp Italian seasonings
1 tsp paprika
1 tsp garlic powder
salt and pepper
1 tbsp olive oil divided
2-3 tbsp fresh parsley finely chopped
1 lemon cut into wedges or slices

Steps:

  • Preheat oven to 400F.
  • In a small bowl mix Italian seasoning, paprika, garlic powder, salt, and pepper.
  • Cut zucchini, peppers, and onion into 1/2" cubes. Place all vegetables on the baking sheet.
  • Add half the spice mixture, 1/2 tbsp olive oil (reserve remaining oil and spices for the salmon) and mix thoroughly to coat all the vegetables. Evenly spread the veggies on the baking sheet pan and cook the vegetables in the oven for 10 min.
  • Remove the pan and make space for the salmon fillets. Rub remaining spice mixture on the salmon fillets and place them in the gap among the vegetables. Drizzle remaining oil on the salmon.
  • Return the pan to oven and cook for 5-8 min or until salmon is well done.
  • Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 26 g, Fat 3.5 g, SaturatedFat 0.7 g, Cholesterol 69 mg, Fiber 1.8 g, Sugar 3.8 g, ServingSize 1 serving

BAKED SALMON WITH VEGGIES



Baked Salmon with Veggies image

Watch our helpful video and learn how to make our Baked Salmon with Veggies. Our Baked Salmon with Veggies dish includes fresh tomatoes, spinach and mushrooms for delicious flavor the whole crowd will love.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 skin-on salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Steps:

  • Heat oven to 375°F.
  • Place fish, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; spoon over fish.
  • Bake 20 to 25 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.874 g, Sugar 0 g, Protein 25 g

BAKED SALMON WITH VEGETABLES AND HERBS



Baked Salmon With Vegetables and Herbs image

Make and share this Baked Salmon With Vegetables and Herbs recipe from Food.com.

Provided by margiepalay

Categories     < 60 Mins

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

8 red potatoes
1 large carrot
4 ounces green beans
1/4 cup olive oil
1 tablespoon chopped fresh basil
1 dash salt
4 tablespoons butter (optional)
1/4 cup soy sauce
2 large leeks, tops cut off
4 green onions
2 tablespoons fresh dill
1 dash pepper
24 ounces salmon fillets

Steps:

  • Pre-heat oven to 450 degrees.
  • Steam potatoes and carrots in an inch of water for 5 minutes.
  • Add green beans and steam 5 minutes or until beans are bright green.
  • Remove vegetables and get cold.
  • Combine vegetables with herbs and seasonings.
  • Spray large piece of foil with non-stick spray.
  • Place salmon on foil.
  • Add 1/4 of vegetable mixture.
  • Place 1 Tablespoon of butter on top.
  • Seal edges.
  • Place on oven rack.
  • Bake at 450 degrees for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 680.6, Fat 20.2, SaturatedFat 3, Cholesterol 87.5, Sodium 1208.5, Carbohydrate 79.9, Fiber 10.1, Sugar 7.9, Protein 45.2

BAKED SALMON FILLETS AND VEGETABLES



Baked Salmon Fillets and Vegetables image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

2 salmon fillets, each about 8 ounces
Salt and freshly ground black pepper
2 tablespoons butter
1 small carrot and 1 small stalk celery, each peeled and grated
4 large mushroom caps. thinly sliced
2 scallions, cut into 3 inch julienne
1/4 cup heavy cream, fish stock or lemon juice

Steps:

  • Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.

ROASTED SALMON WITH ROOT VEGETABLES



Roasted Salmon With Root Vegetables image

Make and share this Roasted Salmon With Root Vegetables recipe from Food.com.

Provided by AZPARZYCH

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium carrots, peeled and chopped
4 parsnips, peeled and chopped
8 ounces Brussels sprouts, halved
5 tablespoons olive oil, divided
2 tablespoons italian seasoning, divided
2 teaspoons kosher salt, divided
2 teaspoons fresh ground pepper, divided
6 large beets, peeled and chopped
4 (4 ounce) salmon steaks
2 teaspoons lemon juice

Steps:

  • preheat oven to 425 degrees.
  • Coat 2 foil-lined baking sheets with non stick cooking spray.
  • Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
  • Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
  • Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
  • Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
  • Sprinkle with remaining salt and pepper and drizzle with lemon juice.
  • Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
  • Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
  • Transfer vegetables to a platter and top with the salmon.

SALMON AND VEGETABLES IN FOIL



Salmon and Vegetables in Foil image

From a good recipe book, but never tried; again, I try to work salmon into our diets, so this is here so I can print it from work to make for dinner one night (looks like a good summer/spring dish).

Provided by larchie

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

24 ounces salmon fillets
4 teaspoons lemon juice, fresh
2 teaspoons ginger, fresh and minced
1/2 teaspoon dill, dried
2 teaspoons basil, fresh & chopped
2 teaspoons thyme, fresh & chopped
2 tablespoons olive oil
2 red potatoes, boiled and sliced
1 cup snow peas, blanched 30 seconds
2 carrots, thinly sliced and blanched 1 minute
1/4 small zucchini, sliced

Steps:

  • Cut four sheets of foil; place fillet on each sheet, slightly off center.
  • Sprinkle each with lemon juice, ginger, herbs, and salt and pepper; drizzle with olive oil.
  • Divide potatoes, peas, carrot, and zucchini among foil sheets.
  • Fold foil over to form a rectangle, and crimp all edges tightly.
  • Bake on baking sheet at 400 for 15 minutes or until fish is just cooked through; garnish with parsley.

ROSEMARY SALMON AND VEGGIES



Rosemary Salmon and Veggies image

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

Steps:

  • Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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