Oven Roasted Salmon With Parsnips Potatoes And Peas Food

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SLOW-ROASTED SALMON WITH POTATOES

Steps:

• Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
• Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
• When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
• Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
• Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
• Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

ROASTED SALMON AND PARSNIPS WITH GINGER

Steps:

• Preheat oven to 425°F. Place parsnips on a rimmed baking sheet and drizzle with 2 tablespoons oil; toss to coat, then spread in a single layer. Roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining 1 tablespoon oil.
• Flip parsnips and push to edges of baking sheet. Place fillets in the middle. Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes. Remove from oven.
• Transfer a fillet to each of four plates. Pour ginger mixture over parsnips and gently toss to coat. Divide parsnips among plates. Spoon extra sauce from baking sheet over fish and parsnips, and serve.
• Nutrition Information
• (Per Serving)
• Calories: 458
• Saturated Fat: 1g
• Unsaturated Fat: 13g
• Cholesterol: 107mg
• Carbohydrates: 21g
• Protein: 41g
• Sodium: 598mg
• Fiber: 5g

OVEN-ROASTED SALMON WITH PARSNIPS, POTATOES AND PEAS

Steps:

• Preheat oven to 450°F. Lightly spray rimmed baking sheet with vegetable oil spray. Mix potatoes, parsnips and oil in large bowl. Sprinkle with salt and pepper. Spread vegetables on prepared baking sheet. Roast vegetables until beginning to soften, about 20 minutes. Turn vegetables over; continue to roast until tender and beginning to brown, about 10 minutes.
• Remove vegetables from oven. Push vegetables together in center of baking sheet, forming base for salmon. Sprinkle peas over. Arrange salmon atop vegetables. Sprinkle with thyme, salt and pepper. Roast until fish is just opaque in center, about 10 minutes. Transfer fish and vegetables to plates. Garnish with lemon.