Salmon Bake With Asparagus And Brussel Sprouts Food

ONE SHEET PAN GARLIC ROASTED SALMON WITH BRUSSELS SPROUTS

Steps:

• Preheat oven to 450F.
• Lightly grease a rimmed baking sheet with cooking spray and set aside.
• In a large mixing bowl combine trimmed brussels sprouts, olive oil, salt and pepper; mix until well combined.
• Transfer brussels sprouts to previously prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring once or twice during cooking.
• In the meantime, prepare the salmon.
• Drizzle salmon with olive oil.
• Evenly divide and press minced garlic on top of each fillet.
• Season with oregano, salt and pepper.
• Remove baking sheet from oven; move the brussels sprouts around, making 6 empty spots for the salmon fillets.
• Place salmon in empty spots and bake for 10 to 12 minutes, or until salmon is cooked through.
• Remove from oven; let stand 2 minutes and serve.

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS

Steps:

• Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
• Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
• Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

SHEET PAN HONEY BALSAMIC SALMON WITH BRUSSELS SPROUTS

Steps:

• Preheat oven to 450.
• In a small bowl, add honey, balsamic vinegar, dijon mustard, garlic, fresh thyme, and salt. Using a whisk, mix together to combine. Set aside.
• To a large bowl, add brussels sprouts, asparagus, baby potatoes, red onion, cherry tomatoes and olive oil. Add 3 tablespoons of the honey balsamic mixture.
• Using your hands, toss all of the vegetables to coat them with the sauce.
• Spread vegetables out on baking sheet in a single layer.
• Bake for 10 minutes.
• Remove from oven.
• Place salmon filets, skin side down, on top of the vegetables 1″ apart.
• Brush the salmon with the honey balsamic mixture.
• Place baking sheet back in the oven and bake another 10 minutes.
• After that switch to broiler HIGH for 3-4 minutes to brown up the top of the salmon.
• Remove from oven and serve

EASY ROASTED SALMON WITH BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.
• Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes.

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
• Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

BAKED LEMON HERB SALMON

Steps:

• Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange salmon and brussels sprouts evenly spaced on top.
• Brush the melted butter on top of each salmon fillet. In a small bowl, stir the rosemary, parsley, garlic, juice of 1 lemon (around 4 Tablespoons), and 1/4 teaspoon pepper together. Spoon evenly onto each fillet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each fillet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan- not much is needed, but go by your preference.
• Bake the salmon for 15-20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
• Serve warm.
• Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

BAKED GREEN VEGETABLES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
• Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
• Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
• Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

AIR FRYER MISO GLAZED SALMON WITH BRUSSELS SPROUTS

Steps:

• To make the glaze, combine miso, honey, garlic and ginger in a small bowl and whisk well; set aside.
• Set the air fryer to 350 degrees F and spray the inner basket of the air fryer with nonstick cooking spray.
• Place salmon in the basket and cook for 6 to 8 minutes.
• Pause the machine, spread the miso glaze over the salmon.
• Add the Brussels sprouts to the basket, spreading them around the salmon; season with salt.
• Continue to cook for an additional 5 to 7 minutes or until salmon is cooked through and Brussels sprouts are slightly tender.
• Serves: 4; Calories: 230; Total Fat: 7 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams; Sugars: 7 grams; Protein: 28 grams; Sodium: 305 milligrams; Cholesterol: 51 milligrams; Fiber: 4 grams.

SEARED HALIBUT WITH BRUSSELS SPROUT HASH

Steps:

• Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
• Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.

SALMON BAKE WITH ASPARAGUS AND BRUSSEL SPROUTS

Steps:

• Place the salmon skin side down in the middle of the pan.
• Cook brussels sprouts as directed on the package. Once they are cooked put them on one side of the salmon in the pan.
• Place uncooked asparagus on the other side of the of the salmon.
• Drizzle olive oil over both vegetables and sprinkle with garlic salt.
• Sprinkle your salmon with salt, pepper, garlic salt, and fish seasoning.
• Cut your butter into small pieces and place it on top of salmon.
• Bake at 400 degrees F for 20 minutes, or until cooked through.

ROASTED PUMPKIN AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.

SHEET-PAN TILAPIA AND VEGETABLE MEDLEY

Steps:

• Preheat oven to 450°. Line a 15x10x1-in. baking pan with foil; grease foil., In a large bowl, combine the first 5 ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes., Remove from oven; preheat broiler. Arrange vegetables on 1 side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.

MAPLE AND MUSTARD-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
• Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
• When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through-7 to 10 minutes, depending on the thickness of the fillet.
• Serve with the sprouts and lemon wedges.

OVEN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 425°F. Lightly grease a large rimmed baking sheet or line with parchment paper.
• Cut off the brown ends of the Brussels sprouts, pull off any yellow outer leaves, and cut in half.
• Place halved Brussels sprouts and chopped bacon in a large bowl. Toss with olive oil and season with salt and pepper.
• Spread the Brussels sprouts and bacon in a single layer on the prepared baking sheet.
• Roast in the hot oven for about 20-25 minutes, stirring at least once or twice during the roasting process. Small sprouts may be done in as little as 17 minutes, while very large sprouts may require 25-30 minutes. The Brussels sprouts are done when they are tender on the inside, caramelized on the outside, and the bacon is nice and crispy.
• Toss with balsamic vinegar and maple syrup. Taste and season with additional salt and pepper, if necessary.