LEMON PEPPER SALMON
Perfect Lemon Pepper Salmon in foil is the best way to bake salmon in the oven. This easy recipe is FOOLPROOF, healthy, and ready in 30 minutes.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.
- Lightly coat the foil with baking spay, then arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
- Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon. Juice the zested lemon, then pour the juice over the top.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
- To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.
Nutrition Facts : ServingSize 1 (of 6), about 6 ounces each, Calories 268 kcal, Carbohydrate 4 g, Protein 31 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Fiber 1 g, Sugar 1 g
LEMONY SALMON WITH WATERCRESS SALAD
This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!
Provided by Bilal Maassarani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h5m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g
SALMON WITH LEMON-PEPPER SAUCE AND WATERCRESS-HERB SALAD
This is a simple to prepare but impressive salad. Fresh watercress is delicious with this, but if you're unable to get it the bagged "Spring Mix" salad will do in it's place. From the March 2008 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories < 60 Mins
Time 44m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Lemon-Pepper sauce:.
- Whisk creme fraiche, 1 tablespoon lemon juice and 1/2 teaspoon lemon peel in small bowl.
- Season with salt to taste and a generous amount of pepper.
- Salmon Fillets:.
- Whisk honey,1 tablespoon olive oil, shallot,2 tablespoons lemon juice and remaining lemon peel in an 11X7X2-inch glass baking dish.
- Add salmon fillets and turn to coat.
- Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
- Position rack in top third of oven and preheat to 400 degrees.
- Line large rimmed baking sheet with foil and brush with olive oil.
- Transfer salmon fillets, with some marinade clinging. to rimmed baking sheet.
- Roast until salmon is just opaque in center, about 14 minutes.
- Meanwhile, toss watercress leaves and sprigs, dill sprigs,tarragon leaves,remaining 2 teaspoons lemon juice and remaining 2 teaspoons olive oil in medium bowl.Season to taste with fleur de sel and pepper.
- Place 1 salmon fillet on each of 6 plates.
- Top with watercress salad, drizzle with lemon-pepper sauce and garnish with lemon wedges.
- Serve,passing additional sauce alongside.
Nutrition Facts : Calories 395.2, Fat 24.3, SaturatedFat 10.6, Cholesterol 141.9, Sodium 132.8, Carbohydrate 9.9, Fiber 0.8, Sugar 6, Protein 34.9
SALMON WITH LEMON PEPPER SAUCE AND WATERCRESS SALAD
Make and share this Salmon With Lemon Pepper Sauce and Watercress Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.
- Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 400°F Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
- Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.
- Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.
Nutrition Facts : Calories 412.7, Fat 25.9, SaturatedFat 11, Cholesterol 131.8, Sodium 146, Carbohydrate 8.9, Fiber 0.3, Sugar 6.2, Protein 35.7
WATERCRESS AND SMOKED SALMON SALAD WITH CREAMY CUCUMBERS
Provided by Bobby Flay
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.
WATERCRESS, NEW POTATO & SALMON SALAD
Keep cans of fish in your storecupboard and you'll never be short of a healthy meal or snack
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
- Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.
LEMON-PEPPER SALMON
Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
Provided by AMAGICITY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
- Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 36.2 g, Cholesterol 89 mg, Fat 23.5 g, Fiber 3.1 g, Protein 31.6 g, SaturatedFat 6.8 g, Sodium 1038.7 mg, Sugar 1.4 g
SOY-GLAZED SALMON WITH WATERCRESS SALAD
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
- Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 41 g
GRILLED SALMON SALAD WITH WATERCRESS YOGURT DRESSING
This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Niçoise
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.
- Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.
- Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.
- Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.
Nutrition Facts : Calories 341 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.57 milligram of sodium
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