SALMON, BROCCOLI & POTATO BAKE
A classic combination of flavours for a midweek family meal. Make this recipe in just one pot
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don't have a microwave, boil instead.
- Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.63 milligram of sodium
SALMON CASSEROLE SURPRISE
This flavorful casserole is a comfort food dish!
Provided by inspirepassion
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
- Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
- Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
- Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
- Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 24 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.4 g, Protein 24.1 g, SaturatedFat 8.7 g, Sodium 557.7 mg, Sugar 3.1 g
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.
5-INGREDIENT SALMON AND BROCCOLI STIR-FRY
When fresh wild Alaskan salmon is out of season, what's a girl to do? It's frozen salmon to the rescue. Since the texture of seafood changes from freezing, it's important to add moisture back in and cook it right. I've discovered that cutting salmon into bite-size pieces, like those in this stir-fry, enhances the texture of this omega-3-rich fish.
Provided by Michelle Dudash
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
- Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce.
Nutrition Facts : Calories 265 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 240 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 22 grams
15-MINUTE BROILED SALMON AND BROCCOLI
This easy sheet tray dinner comes together in a snap thanks to an oft-forgotten workhorse of the kitchen: the broiler. The high heat it provides perfectly chars pre-cut broccoli florets and cooks salmon quickly. The creamy Dijon sauce acts as a protective barrier against overcooking, and keeps the fish moist in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler and set a rack 2 inches from the heat.
- On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon.
- Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
- Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
- Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately.
ASIAN SALMON WITH POTATOES AND BROCCOLI SHEET-PAN DINNER
This Asian-inspired sheet-pan supper gets a tasty, flavorful meal on the table in less than an hour. And cleanup is easy with just one pan to clean!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
- In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon.
- In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl. Add salmon to mixture in medium bowl; turn to coat. Add broccoli to large bowl, and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.
Nutrition Facts : Calories 410, Carbohydrate 31 g, Cholesterol 65 mg, Fat 3, Fiber 4 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 9 g, TransFat 0 g
BAKED SALMON AND BROCCOLI
an easy full salmon dinner in under 30 minutes, fresh and healthy for the whole family to enjoy
Provided by Lauren Schmidt
Time 25m
Number Of Ingredients 6
Steps:
- Add broccoli florets to a sheet pan, drizzle with olive oil and toss to coat. Spread broccoli to the outside of the pan to make room for the salmon.
- Add salmon fillet(s) to the center of the sheet pan, surronded by the broccoli. Evenly add lemon slices and butter to the top of the salmon. Salt & pepper the whole pan to taste.
- Transfer to a cold oven. Heat oven to 400ºF. Bake 20 minutes until salmon is fully cooked/flakes easily apart with a fork, serve immediately.
Nutrition Facts : Calories 384 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 250 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SALMON-STUFFED BAKED POTATOES
A healthier alternative to most stuffed potatoes. It came from a calendar I got at the grocery store a few years ago. A meal in a spud.
Provided by Moody
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the potatoes& poke with a fork so they don't explode.
- Wrap in paper towels& cook for 10 minutes until soft.
- If your microwave doesn't have a turntable inside it, turn the potatoes yourself a few times during cooking.
- Preheat oven to 400 degrees.
- Slice a bit off the top of each potato, and scoop out the flesh, leaving a bit of a wall near the skin.
- Mash the potatoes with butter, milk, Dijon, salt& pepper until blended.
- Mix in the salmon, broccoli, lemon rind, dill& Feta then stuff the potatoes gently, so as not to break the skins.
- Put potatoes on a baking sheet& bake for 20 minutes, or until the top of the potatoes are golden brown.
SHEET PAN PARMESAN CRUSTED SALMON WITH BROCCOLI
Perfectly golden brown parmesan crusted salmon, with a hint of lemon and herb flavor paired with crisp and tender roasted broccoli all in an easy single pan.
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
- Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat.
- Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets.
- Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
- In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.
- In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets.
- Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).
Nutrition Facts : Calories 505 kcal, Carbohydrate 15 g, Protein 41 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 101 mg, Sodium 300 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SALMON BROCCOLI BAKE
"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 616 calories, Fat 45g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 942mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
SALMON AND POTATO CASSEROLE
Make and share this Salmon and Potato Casserole recipe from Food.com.
Provided by SJG3483
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 10" diameter glass pie dish with nonstick spray.
- Separate salmon into chunks and set aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain.
- Transfer potatoes to large bowl.
- Add milk, mozzarella cheese and 1 tbsp.
- Parmesan cheese.
- Beat until almost smooth.
- Season with salt and pepper.
- Beat in eggs.
- Stir in salmon and green onions.
- Transfer mixture to prepared dish, sprinkle with remaining Parmesan cheese.
- Bake casserole until golden and heated through, about 45 minutes at 400.
POTATO SALMON CASSEROLE
I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.-Laura Varney, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 614 calories, Fat 42g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1038mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
CHEESY BROCCOLI SALMON CASSEROLE RECIPE
Whip up a filling dinner meal with this salmon casserole recipe! Enjoy bites of flaky salmon and crunchy broccoli in this cheesy rice bake.
Provided by Recipes.net Team
Categories Casserole
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine eggs, heavy cream, milk, parmesan cheese, and all your dried herbs. Whisk until evenly incorporated then set aside.
- Season your salmon cubes with salt and pepper, then mix to combine.
- Place these onto a 13½- inch baking casserole of your choice then add the broccoli around the salmon.
- Pour the prepared milk and cheese mixture around and over the salmon and broccoli.
- Sprinkle the monterey jack cheese to cover the top of your casserole.
- Bake for roughly 30 minutes or until the salmon is fully cooked through and the cheese has melted.
- Serve immediately once baked!
Nutrition Facts : Calories 293.00kcal, Carbohydrate 6.00g, Cholesterol 184.00mg, Fat 18.00g, Fiber 2.00g, Protein 27.00g, SaturatedFat 8.00g, ServingSize 6.00, Sodium 247.00mg, Sugar 2.00g, TransFat 1.00g, UnsaturatedFat 6.00g
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SALMON AND BROCCOLI CASSEROLE | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (296)Category MainServings 2Total Time 45 mins
- Cut broccoli into bite-sized florets. Then, fill a large saucepan half full with salted water, bring to a boil, and blanch broccoli for approx. 2 – 3 min. Drain and set aside.
- Cut potatoes into thin medallions. Then, fill a large saucepan with salted water, bring to a boil, add potatoes, and blanch for approx. 5 min. Cut lemon in half, juice one half, and then cut the other into wedges. Next, mix together half of lemon juice and salmon in a large bowl. Season with salt and pepper and then cut into bite-sized pieces. Finely chop dill and chervil.
- In a small bowl, mix together crème fraiche, herbs, rest of the lemon juice, and water until fluid and creamy.
- Preheat oven to 200°C/400°F. Grease a baking dish with a bit of butter. Add potato slices and season with salt and pepper. Then, layer salmon and broccoli on top, followed by crème fraiche sauce and cheese. Bake in preheated oven at 200°C/400°F for approx. 25 – 30 min. until golden brown. Serve warm with lemon wedges on the side. Enjoy!
SHEET PAN SALMON WITH POTATOES AND BROCCOLINI RECIPE ...
From realsimple.com
4/5 (84)Total Time 25 minsServings 4
- Preheat oven to 450°F. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast for 15 minutes.
- Meanwhile, rub salmon with 1 tablespoon oil and season with ½ teaspoon each salt and pepper. Add salmon to sheet and roast until potatoes are tender, 5 more minutes.
- Turn potatoes, add Broccolini to sheet, and drizzle with 1 tablespoon oil. Heat broiler and broil all until salmon and Broccolini are browned, 2 to 3 minutes.
- Whisk lemon juice, shallot, and mustard with remaining ¼ cup oil and ¼ teaspoon salt and drizzle over salmon and vegetables.
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Cuisine AmericanTotal Time 30 minsServings 4Calories 506 per serving
- Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes, and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Season the salmon with 1/4 teaspoons each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
BAKED SALMON WITH BROCCOLI, POTATOES AND MUSTARD …
From savorysimple.net
5/5 (4)Total Time 50 minsCategory Main CourseCalories 221 per serving
- Place an oven rack in the center position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil or parchment paper. Add a layer of cooking spray or olive oil to ensure the potatoes don’t stick.
- Pat the salmon dry with paper towels, then brush the tops with 2 teaspoons olive oil. Sprinkle with salt and pepper and set aside.
- Place the broccoli on one half of the sheet and the potatoes on the other half. Drizzle 2 tablespoons olive oil over the vegetables and toss to coat them evenly, keeping them on their respective sides of the pan. Top with 3/4 teaspoon each of salt and pepper (tip: keep your hand high above the sheet pan while sprinkling the salt and pepper so it spreads out over the veggies instead of clumping in one spot).
- Roast for 22-25 minutes until the broccoli is crisp and caramelized, stirring and tossing the vegetables midway through.
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- Add the potatoes to a large pot, cover with boiling water and a pinch of salt. Bring to the boil and simmer for 10 minutes before draining.
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From pinchofnom.com
4.1/5 (39)Category Dinner, LunchCuisine Non SpecificTotal Time 45 mins
- Cook the potatoes wedges in some boiling salted water. You can add a fish stock cube to the water for some extra flavour. You could also microwave them for 10 minutes if you prefer. The wedges should be soft when stabbed with a knife
- Cook the broccoli in some boiling salted water. Again, you can add a fish stock cube to the water for some extra flavour - and you can microwave this for 3 minutes if you prefer. The broccoli should still be quite firm.
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4.7/5 (30)Category Fish Cakes & FrittersCuisine InternationalTotal Time 40 mins
- In a small bowl, mix together the mayonnaise, mustard and half the lemon juice, then season with salt and pepper. Cover and chill until ready to serve.
- Boil the potatoes until tender, about 15 minutes. Drain and allow to steam dry and cool slightly, then roughly mash. Stir in broccoli, the flaked salmon, and the remaining lemon juice. Season generously. Shape into 8 patties and coat with corn crumbs.
- Heat a large frying pan to medium hot and fry the patties turning once until golden on both sides. You may need to cook them in batches.
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- Preheat the oven to 450°F. Spray a rimmed baking sheet with nonstick spray (you can line it with foil or parchment paper first for easier clean up).
- Place the broccoli and potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle over the garlic, red pepper flakes, and salt and pepper. Toss the mixture then spread it out on the baking sheet in an even single layer. Roast for 15 minutes.
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4.4/5 (10)Total Time 30 minsCategory Dinner, Leftovers, LunchCalories 365 per serving
- Create open foil 'pouches' and place on a sheet pan (to prevent potential dripping incase of foil ripping).
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From delish.com
Servings 4Total Time 1 hr 10 minsCategory Seafood
- Preheat your oven to 220ºC (200º Fan). Add the sweet potato and aubergine to a wide high sided baking tray, drizzle over half the oil and season with salt and pepper.
- Toss to coat then roast for 30-35 minutes, turning over halfway through cooking, until golden brown and soft.
- Add the broccoli and mushrooms to the roasting tray with the remaining oil, toss everything together and return to the oven until the broccoli is just tender and turning golden, 15 minutes.
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From family-friends-food.com
5/5 (3)Total Time 1 hr 10 minsCategory Main CourseCalories 509 per serving
- Boil the penne in plenty of water according to the directions on the packet. Add the broccoli florets for the last 4 minutes of cooking. Drain thoroughly.
- While the pasta is cooking, make the béchamel sauce: Melt the butter in a saucepan over a medium heat. Add the flour and mix well, then cook, stirring for about a minute.Add the milk a little at a time, stirring or whisking constantly to prevent the sauce from burning or lumps from forming. Once all the milk is added, continue to cook, stirring constantly, until the mixture bubbles up and thickens slightly.Remove from the heat and stir in the grated cheese. Set aside.
- Drain the salmon and careful remove any skin or large bones (small bones can be left in - they are very soft and a good source of calcium and phosphorus!). Gently flake into pieces.
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