Fish With Asparagus And Burst Tomato Shrimp Sauce Food

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CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE



Crispy Salmon, Asparagus and Cherry Tomato Sauce image

A superfood supper if ever there was one. Packed with omega-3 fatty acids, vitamins, minerals and lycopene from the tomatoes, an antioxidant that helps protect cell damage.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 skin-on salmon fillets
250 grams (9 ounces) asparagus, trimmed
2 garlic cloves, thinly sliced
150 grams (5 ounces) cherry tomatoes, halved
Squeeze of lemon juice
Handful of basil leaves

Steps:

  • Heat the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low-medium heat until the salmon is crispy and the asparagus is slightly charred.
  • Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4 to 5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.

SHRIMP WITH PASTA, ASPARAGUS, ARTICHOKE & DICED TOMATOES



Shrimp With Pasta, Asparagus, Artichoke & Diced Tomatoes image

Was looking to make a healthy shrimp dish with all the ingredients I love and and this came out really good.

Provided by Dizdezi

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb shrimp
1 lb linguine or 1 lb spaghetti
1 bunch fresh asparagus
diced tomatoes with basil oregano and garlic
14 ounces artichoke hearts, quartered
1/4 cup white wine
6 garlic cloves, minced
2 tablespoons olive oil
parmesan cheese

Steps:

  • Saute garlic and oil in skillet. Cut up asparagus and discard bottom stems add to garlic and oil, saute about 5 minutes on low flame. Add diced tomatoes, artichoke hearts and simmer for 10 minutes. Add white wine simmer another 10-15 minutes on medium flame. Add shrimp for last 5 minutes. Serve over linguini or spaghetti and top with Parmesan cheese. Enjoy!

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP



Bow Ties With Roasted Tomatoes, Asparagus, and Shrimp image

Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.

Provided by Paul in Owens Cross

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 plum tomatoes, quartered lengthwise
1 small head of garlic
1 1/2 lbs thin asparagus
2 lbs large shrimp (de-veined and peeled)
3/4 cup bow tie pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
4 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
  • Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
  • Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
  • Scatter the asparagus and shrimp over tomatoes.
  • Roast for 10 min or until cooked.
  • Remove garlic from pan, unwrap and let cool for 5 minutes.
  • Cover pan to keep warm.
  • Cook pasta about 8 minutes.
  • Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
  • Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
  • Transfer to roasting pan, toss gently to combine.

Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5

COD AND ASPARAGUS BAKE



Cod and Asparagus Bake image

In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 cod fillets (4 ounces each )
1 pound fresh thin asparagus, trimmed
1 pint cherry tomatoes, halved
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
1/4 cup grated Romano cheese

Steps:

  • Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

ROASTED SEA BASS WITH ASPARAGUS SAUCE



Roasted Sea Bass with Asparagus Sauce image

Categories     Fish     Vegetable     Roast     Low Fat     Low Cal     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

1 cup canned low-salt chicken broth
1 pound asparagus, trimmed to 6-inch lengths
1 tablespoon extra-virgin olive oil
Nonstick vegetable oil spray
4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
1 tablespoon fresh lemon juice
1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)

Steps:

  • Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
  • Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
  • Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

RACHAEL RAY'S PAN-ROASTED FISH WITH BURST TOMATO SAUCE



Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce image

Make and share this Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce recipe from Food.com.

Provided by Andrea G.

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 pint grape tomatoes
3 garlic cloves, chopped
1 shallot, chopped
5 tablespoons olive oil, divided
salt and pepper
2 (6 ounce) fillets halibut or 2 (6 ounce) fillets sea bass

Steps:

  • Pre-heat the oven to 425°F.
  • Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tablespoons olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
  • About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
  • Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.

Nutrition Facts : Calories 530.6, Fat 38.2, SaturatedFat 5.3, Cholesterol 54.5, Sodium 107.9, Carbohydrate 10, Fiber 1.7, Sugar 0.1, Protein 37.2

ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Steps:

  • Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  • Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES



Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.

Provided by Lisa in Acworth

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Meanwhile, cook pasta until al dente.
  • Drain, return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt& pepper and serve.

Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9

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