ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY
Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
- Bake for 30 minutes.
- Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
- Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
- Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
- Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams
ONE-PAN LEMON HERB SALMON & VEGGIES RECIPE BY TASTY
Here's what you need: garlic, dried rosemary, dried oregano, dried basil, olive oil, lemon juice, salmon, large zucchini, mushroom, yellow bell pepper, cherry tomato, olive oil, salt, pepper
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
- Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
- Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
- Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 28 grams, Sugar 6 grams
BAKED SALMON WITH VEGETABLES AND FETA
This easy baked salmon recipe with vegetables and feta is the perfect one-pan dinner for any night of the week! For tender, flaky, never-dry salmon, it helps to take the salmon out of the fridge about 15 minutes or so before cooking. Here, you'll also par-cook the vegetables briefly before adding the salmon in. And finally, cover the salmon with foil to trap the moisture in.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F and arrange a rack in the middle.
- In a small bowl, combine the oregano, sumac, and cumin.
- In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tbsp olive oil.
- Place the sheet pan in the heated oven on the center rack. Bake for 5 to 10 minutes until the veggies are softer.
- Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
- Carefully remove the sheet pan from the oven and add the fish in with the veggies and feta.
- Cover the sheet pan with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. Remove from the oven and immediately squeeze lemon juice onto the fish.
Nutrition Facts : Calories 377.2 kcal, Carbohydrate 11 g, Protein 41.1 g, Fat 18.8 g, SaturatedFat 7 g, Cholesterol 125.1 mg, Sodium 625.3 mg, Fiber 2.6 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
GREEK GRILLED SALMON WITH VEGGIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
- Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
- Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
- Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
- While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
- Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
MEDITERRANEAN ROASTED SALMON
A boatload of toppings gives this seafood treat a burst of flavor in every bite. It's topped with chopped veggies and a homemade vinaigrette that's mouthwatering before it's even cooked! -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place salmon in a greased 15x10x1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet., In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 550 calories, Fat 45g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein.
ROSEMARY SALMON AND VEGGIES
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
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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