Salmon Dinner Food

SHEET PAN SALMON DINNER

Sheet Pan Salmon Dinner image

Make and share this Sheet Pan Salmon Dinner recipe from Food.com.

Provided by Food.com

Categories Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 large leeks, white and light green parts only, sliced crosswise into 1/4-inch slices, rinsed
1/2 cup plus 2 tablespoons olive oil, divided
kosher salt & freshly ground black pepper
2 -3 large russet potatoes, about 1 1/4 pounds
2 lbs center-cut skinless salmon fillet
3 tablespoons country style mustard
4 cups lightly packed baby arugula
1 lemon, juice of

Steps:

Preheat oven to 375 degrees F.
Place leeks in a small bowl and toss with 2 tablespoons olive oil. Season with salt and pepper and set aside.
Line a rimmed baking sheet with parchment and coat with 2 tablespoons olive oil. Using a mandoline or a sharp knife, slice potatoes 1/8-inch thick. Lay them on the prepared sheet pan, slightly overlapping, so that the entire surface of the sheet pan is covered. Drizzle with an additional 3 tablespoons olive oil and season generously with salt and pepper. Top with another sheet pan and transfer to the oven. Roast for 20 minutes. Remove top sheet pan, top with leeks, and roast for an additional 30 minutes.
Meanwhile, season the salmon generously with salt and pepper. Combine mustard in a small bowl with 1 tablespoon olive oil, and spread on top of salmon. Place fillet in the center of the sheet pan, on top of potatoes and leeks. Transfer to oven and roast, 15 minutes, for medium doneness.
Remove salmon from oven and top with arugula. Dress arugula with remaining 2 tablespoons olive oil and lemon juice, season with salt and pepper, and serve.

Nutrition Facts : Calories 725.4, Fat 38, SaturatedFat 5.7, Cholesterol 104.6, Sodium 328.7, Carbohydrate 43.8, Fiber 6, Sugar 4.8, Protein 52.4

GOURMET SALMON DINNER RECIPE BY TASTY

Gourmet Salmon Dinner Recipe by Tasty image

Here's what you need: butter, shallots, garlic, whole milk, white pepper, salt, yellow potato, olive oil, porcini mushroom, asparagus, salt, pepper, skin-on salmon fillets, salt, pepper, fresh thyme, olive oil, butter, garlic

Provided by Pierce Abernathy

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

4 tablespoons butter, divided
2 shallots, thinly sliced
2 cloves garlic, minced
½ cup whole milk
1 ½ teaspoons white pepper
1 teaspoon salt
2 lb yellow potato, peeled, quartered, and boiled until tender
olive oil, to taste
1 cup porcini mushroom, trimmed and quartered
1 bunch asparagus, ends trimmed
salt, to taste
pepper, to taste
2 skin-on salmon fillets
salt, to taste
pepper, to taste
fresh thyme, to taste
olive oil, to taste
2 tablespoons butter, cubed
3 cloves garlic, crushed

Steps:

Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
Add the milk, white pepper, and salt and stir to incorporate.
Transfer the shallot mixture to a food processor and process until smooth.
Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
Add the potato puree to plates and top with the sautéed vegetables and salmon.
Enjoy!

Nutrition Facts : Calories 1264 calories, Carbohydrate 101 grams, Fat 79 grams, Fiber 9 grams, Protein 37 grams, Sugar 10 grams

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