Roasted Salmon With Root Vegetables Food

ROASTED SALMON & VEG TRAYBAKE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
• Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
• Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
• Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
• Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
• Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
• To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
• Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

SALMON WITH ROOT VEGETABLES

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

ROASTED VEGETABLE AND SALMON SALAD

Steps:

• In a small bowl, combine the olive oil, miso, salt, and mustard. Stir together until well combined and set aside.
• Preheat oven to 425°F. Make sure all vegetables are cut and diced to roughly the same size, about ½ inch to ¾ inch. Combine the vegetables on one large sheet pan and the salmon on one small sheet pan. Pour 4 tbsp of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon filets.
• Place both the vegetables and the salmon in the preheated oven. Roast the salmon until firm, 6-8 minutes. The USDA recommends cooking to 145°F. Remove from the oven and continue to roast vegetables until they are crisp-tender, 30-40 minutes in total. Remove from oven and let cool while preparing salad.
• To serve the salad, place greens on a platter. Season with salt and pepper. Pour half of the dressing (instructions below) over greens and stir to coat. Add prepared vegetables. Flake salmon filets with a fork and add over vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.
• In a dressing jar or glass jar with a tight-fitting lid, combine all the ingredients. Shake until the dressing is emulsified, 1 minute. Set aside until ready to use.

SALMON WITH ROASTED VEGETABLES

Steps:

• Heat 1 tbsp oil.
• Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
• Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
• Put vegetables in 425° oven for 25 minutes.
• Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
• Remove and enjoy.

SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees F.
• Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
• Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
• Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
• Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
• Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
• To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
• (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).

SALMON STIR FRY WITH VEGETABLES

Steps:

• Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
• Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
• Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
• Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
• Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
• Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.

PEPPERED SALMON WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat your oven to 425 degrees F.
• In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
• Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
• Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
• Enjoy!

BALSAMIC GLAZED SALMON AND ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F.
• Line baking sheet with aluminum foil. Toss carrots, parsnips, leeks, 1 teaspoon of Italian seasoning, 2 tablespoons of olive oil, salt and pepper to taste directly on to your lined baking sheet. Spread out to a single layer of vegetables. Bake for 10 minutes.
• In the meantime, rub each of your salmon fillets in olive oil, salt and pepper and the remaining 1 teaspoon of Sicilian Spice Seasoning (or Italian spice blend) Remove your roasted vegetables out of the oven and make 4 spaces between the vegetable for your salmon fillets. Place your salmon fillets on to the pan with the semi-roasted toot vegetables and place back in the oven for 7 minutes.
• While your salmon is baking, make your balsamic glaze for the top of the salmon.
• If using quality medium thick REAL balsamic vinegar, use a small sauce pan and heat up 1 tablespoon of oil and garlic slices and saute until aromatic. Remove sauce pan from heat and add 1/3 cup of quality balsamic and stir. Set aside
• If using the regular run of the mill grocery store industrial grade balsamic, you will need reduce 2/3 cup of balsamic vinegar in a pan for about 15 minutes until it starts to coat the back of the spoon and then add a tablespoon of EVOO and garlic to the pan. Set aside.
• Assess your salmon to see if starting to flake with a fork. Your salmon fillets will take between 10 to 15 minutes to cook depending on thick your salmon fillets are. About 2 minutes before you are ready to pull your salmon fillets out of the oven drizzle the balsamic glaze over the salmon and return back to the oven.
• Once your salmon flakes easily with a fork, remove your sheet pan from the oven. Garnish with fresh herbs if desired and Enjoy!

ROASTED SALMON WITH ROOT VEGETABLES

Steps:

• preheat oven to 425 degrees.
• Coat 2 foil-lined baking sheets with non stick cooking spray.
• Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
• Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
• Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
• Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
• Sprinkle with remaining salt and pepper and drizzle with lemon juice.
• Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
• Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
• Transfer vegetables to a platter and top with the salmon.

SALMON WITH ROASTED VEGETABLES & QUINOA

Steps:

• Preheat oven to 425 degrees F.
• Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
• Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
• When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
• Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

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.

EASY, NO-MESS BAKED SALMON

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.