ROASTED SALMON WITH LEMON RELISH
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
- Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
- Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
- Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
- Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.
SIMPLE LEMON-HERB ROASTED SALMON
This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
- Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
- Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
LEMON ROSEMARY SALMON
This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.
Provided by CHEDDAR97005
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
- Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 6.1 g, Cholesterol 56.4 mg, Fat 18 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 3.2 g, Sodium 1016.7 mg
ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER
As I watched Food Network's Ina Garten make Salmon Nicoise, I was inspired to use the technique of smoothing a thick marinade over salmon filets before roasting. Her marinade is olive oil-based, whereas mine is butter-based and resembles herb butter. My husband was returning from a business trip, so I wanted to surprise him with an elegant dinner. I served this dish alongside lemon-roasted asparagus and roasted garlic smashed potatoes. Needless to say, he was very pleased. Hope you enjoy as well!
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
- Arrange salmon filets skin-side-down in a baking pan.
- Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
- Roast for 12-15 minutes or until fish flakes easily when fork-tested.
MEYER LEMON CREAM SAUCE FOR SALMON
The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
- Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
- Serve sauce over salmon.
Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g
ROASTED SALMON WITH LEMON RELISH
From "Everyday Food" episode 501, "All in One Bag." Pine nuts, raisins and lemon zest all point to the Sicilian inspiration for this dish.
Provided by DrGaellon
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread pine nuts on a cookie sheet. Toast in preheated 450°F oven for 5-7 minutes until golden. Watch carefully to prevent burning. Set aside.
- Place raisins in a small bowl. Peel lemon with a vegetable peeler, then slice into fine julienne. Add julienned lemon zest to bowl and cover with boiling water.
- Place salmon on a cookie sheet. Sprinkle with salt and pepper. Roast in same 450°F oven 8-10 minutes until just firm to the touch.
- Strain water off relish ingredients. Add pine nuts to raisins and zest. Add parsley, lemon juice, olive oil, salt and pepper. Stir well.
- Divide spinach amongst 4 plates. Add 1 piece of salmon to each, and top salmon with relish.
LEMON SALMON SHEET PAN DINNER
Break out your sheet pan for a simple Lemon Salmon Sheet Pan Dinner that comes together fast and tastes great every time. Flaky fish and tender roasted potatoes make for a fantastic weeknight meal that's almost too pretty to eat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In large bowl, mix 1 tablespoon of the oil and the salt. Add potatoes; toss to coat, and place skin-sides down in single layer in pan. Set bowl aside. Roast about 20 minutes or until just tender when pierced with knife. Remove from oven; stir.
- Meanwhile, combine remaining 3 tablespoons oil and seasoning mix (from box) in same bowl; reserve 2 tablespoons of the mixture. Add broccoli; toss to coat. Place broccoli in pan with potatoes.
- Add salmon and reserved oil mixture to same bowl; turn to coat. Place in pan with vegetables. Roast 10 to 14 minutes longer or until salmon is cooked through and flakes easily with fork, and potatoes are fork-tender.
- Drizzle with sauce (from box); top with parsley and lemon wedges.
Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Fillet and 1 1/2 Cups Vegetables, Sodium 590 mg, Sugar 4 g, TransFat 0 g
ROAST SALMON WITH PRESERVED LEMON
Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h15m
Yield 4 plus leftovers
Number Of Ingredients 10
Steps:
- In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.
- Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.
- Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 1 milligram of sodium
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