CRISPY PAN SEARED SALMON
This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 8
Steps:
- Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
- Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
- Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
- Remove salmon from heat and immediately add lemon juice and lemon zest.
- Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
- Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!
Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving
EASY, NO-MESS BAKED SALMON
This is an easy, no-mess, no-cleanup recipe that tastes delicious! If I don't feel like scrubbing a lot of pans after dinner, I just throw this in the oven next to some rice and vegetables, or just throw it over some lettuce and tomatoes for a nice salad, and my husband thinks I was cooking for hours! People will think you put a ton of effort into this fancy entree.
Provided by N. Adams
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
- Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
- Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 2 g, Cholesterol 55.8 mg, Fat 17.7 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 1039.4 mg, Sugar 1.5 g
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
EASY BAKED SALMON
This recipe is so delicious, yet it takes less than 5 minutes to prepare. It's a perfect dinner for a busy night! For even more flavor, marinate for up to one hour.
Provided by Stephanie Z.
Categories Very Low Carbs
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Mix together soy sauce, lemon juice, and spices.
- Place salmon in a shallow baking dish, and pour liquid mixture over the filets.
- Bake about 25 minutes or until salmon is flaky.
Nutrition Facts : Calories 238.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 77.4, Sodium 2137.4, Carbohydrate 2.9, Fiber 0.6, Sugar 0.7, Protein 38.4
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
PAN SEARED SALMON ON BABY ARUGULA
Provided by Sheila Lukins
Categories Tomato Low Carb Quick & Easy Low Cal Low Sodium Dinner Salmon Arugula Healthy Parade Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 2 servings
Number Of Ingredients 11
Steps:
- 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
- 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
- 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
- 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
ARUGULA WITH ROASTED SALMON AND NEW POTATOES
This delicious arugula with roasted salmon recipe makes a light and healthy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
- Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
- While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.
SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE
Categories Fish Tomato Broil Low Carb Quick & Easy Low/No Sugar Wheat/Gluten-Free Arugula Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Season with salt and pepper.
- Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
EASY BAKED SALMON WITH ARUGULA
Make and share this Easy Baked Salmon With Arugula recipe from Food.com.
Provided by katia
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put the salmon in a baking dish. Season with salt ana pepper.
- Add the onion, the bay leave, the wine, the olive oil and enough hot water to cover the fish.
- Cover with foil and bake for 30 minutes at 390°F.
- Place the salmon on a bed of arugula.
- Enjoy!
Nutrition Facts : Calories 610, Fat 24.8, SaturatedFat 3.7, Cholesterol 165.4, Sodium 233.5, Carbohydrate 7.7, Fiber 1.2, Sugar 3.3, Protein 65
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