SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE
Make and share this Salmon Lasagna With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Ms B.
Categories One Dish Meal
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
- Place cut size down on a foil-lined baking sheet.
- Bake in preheated 425 degree oven for 20 to 25 minutes.
- Remove from baking sheet.
- Place (when still hot) red peppers into paper bag and seal tightly.
- Let peppers steam in bag for 30 minutes.
- Remove skins from pepper and cut peppers into strips.
- Leave oven on but turn down to 375 degrees.
- Cook dried lasagna noodles according to package direction.
- Drain and rinse with cold water.
- Drain again.
- For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
- Add sour cream, flour, salt& pepper.
- Process or blend till combined and set aside.
- For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
- To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
- Place 3 cooked lasagna noodles in bottom of baking dish.
- Spread 1/3 of cheese/pesto mixture over noodles.
- Repeat layers twice.
- Spread roasted red pepper sauce over top layer.
- Bake, uncovered at 375 degrees for 30 to 35 minutes.
- Let stand at least 10 minutes before cutting and serving.
Nutrition Facts : Calories 351, Fat 19.5, SaturatedFat 11.2, Cholesterol 101.7, Sodium 229.4, Carbohydrate 24.7, Fiber 1.7, Sugar 2.4, Protein 19.2
SALMON LASAGNA
Steps:
- Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
- Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 18 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.8 g, Protein 26.8 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 3.6 g
LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE
This was in Cooking Light magazine. I haven't made this one yet but it sounds like a very interesting tasty veggie dinner.
Provided by smiles4u
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
- Heat oil in nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves, sate 5 minutes or until onion and mushrooms are tender.
- Remove from heat and stir in cheeses, 2 Tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper.
- To prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth.
- Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion.
- Place the rolls seam sides down in a shallow 2 quart microwave-safe dish.
- Pour 1/4 cup sauce over each roll and cover with heavy duty plastic wrap.
- Microwave on HIGH 5 minutes or until thoroughly heated.
- Sprinkle with 2 Tbs basil.
MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE
I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong!
Provided by Penny Stettinius
Categories One Dish Meal
Time P1DT12h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
- In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
- Set the sausage on a paper towl to drain on the side.
- Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
- Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
- Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
- Place 1/4 of the noodles on top of the sauce in a single layer.
- Spread 1/3 of the ricotta mixture on top of the noodles.
- Spread 1 cup of the mozzarella cheese over the ricotta mixture.
- Repeat twice.
- Finish with mozzarella.
- You will have leftover Marinara sauce to serve at the table.
- Cover and bake for 45 minutes.
- Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
- Let stand for 15 minutes before serving.
- Heat the remaining Marinara Sauce and serve as a topping.
- .
Nutrition Facts : Calories 812.4, Fat 46.1, SaturatedFat 19.5, Cholesterol 126.4, Sodium 2126.9, Carbohydrate 56.4, Fiber 2.8, Sugar 18.2, Protein 42.2
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
ROASTED RED PEPPER LASAGNA
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 9 pieces.
Number Of Ingredients 15
Steps:
- Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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