ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
SALMON WITH LEMON- BUTTER -CAPER SAUCE
Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.
Provided by Babs in Toyland
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 20 - 25 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
SALMON WITH LEMON, CAPERS, AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams
ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
- While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
- In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.
Nutrition Facts : Calories 345 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 29 grams
SALMON IN LEMON-DILL SAUCE
This combination of salmon, dill, lemon, and cream provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes.
Provided by Steve B.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
- Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.
Nutrition Facts : Calories 668.2 calories, Carbohydrate 7 g, Cholesterol 211.8 mg, Fat 53.6 g, Fiber 0.4 g, Protein 34.1 g, SaturatedFat 28.1 g, Sodium 391.5 mg, Sugar 2.6 g
LEMON SAUCE FOR SALMON PATTIES
A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties.
Provided by BABSKITCHEN
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 2.4 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 102.6 mg, Sugar 1.2 g
GRILLED SALMON NIçOISE SALAD
One of our favorite Summer Salad! Grilled Salmon Niçoise Salad with grilled asparagus and vibrant Mediterranean flavors of roasted red peppers, olives, artichokes, tomatoes with spicy arugula. This salad is a great weeknight dinner salad, is healthier, filling and need very less active prep/cook time. Salad Dressing takes 2 minutes to assemble. Grill salmon and asparagus on an indoor grilling pan and you have a protein-packed and delicious summer dinner ready in 30 minutes. Gluten Free, Dairy Free, Low Carb and Keto Diet Friendly.With such vibrant colors and zippy flavors, I also serve it as Antipasto Salad i.e. Salad before meal, the first Salad course of a three course meal.What you need for Grilled Salmon Niçoise SaladThere are three parts of this Salmon Niçoise Salad:Mustard Caper DressingGrilled Salmon and AsparagusAn array of Vibrant Mediterranean flavors of olives, artichokes, roasted red bell peppers, cherry tomatoes with pepperoncini, eggs and arugula.1. Mustard Caper DressingIngredients for Mustard and Capers (Niçoise) DressingHere's what you need for the dressing:Olive OilLemon JuiceCapersMustardGarlicOreganoWorcestershire Sauce or Anchovy Paste Salt and Black PepperDressing takes only 2 minutes to assemble. Here's what I do to make the dressing: In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt.Whisk well to emulsify. Mix in chopped capers. Taste and adjust salt and lemon juice. Set aside.Spoon over the salad when ready to server.2. Grilled Salmon and AsparagusGrilling Salmon is not only quick, fish also cooks moist and perfectly flaky. In summers, I always prefer to cook food in grill pan or outdoor BBQ. A best way for us to escape the scorching summer of California! Plus nothing beats the flavor of grill on a hot summer evening. Right? Here is how I grill Salmon and Asparagus:I start by seasoning both; salmon fillet and trimmed asparagus. To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe any liquid on salmon with clean paper towel. Coat salmon in olive oil, season with salt and black pepper. Prepare asparagus the same way.Wiping any liquid from salmon helps salmon get perfect char from grill, and also it will not stick/steam when grilled. Always make sure to start with a hot, pre heated grill. Place Salmon skin side down and place asparagus on the side. Since fish cooks fast and so does asparagus. It makes sense to use same grill pan to grill both, salmon and asparagus, side by side.Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Asparagus also starts to change color to crisp green. When turning salmon skin side up, also toss/turn the asparagus so that all pieces pickup some char and flavor. Another 2-3 minutes and salmon is ready.Transfer salmon in a clean plate. Using two forks, gently flake/break salmon apart for serving in salad. Also, rough chop the grilled asparagus. Tip:To avoid salmon skin sticking on grill; always grill salmon on a preheated hot grill coated with a little coat of cooking oil. You can use cooking oil spray or brush.3. Mediterranean flavors for Nicoise SaladFew versions of traditional Niçoise Salad also has green beans and potatoes. However, I decided to pick asparagus oven green beans for two reasons;Love love asparagus. It's healthy, cooks quickly and taste amazing. When in season, I often substitute asparagus for beans.Due to quick cooking time, you one need one pan to cook both salmon and asparagus. Saves from the step of boiling water and blanching beans.Other than asparagus and potatoes (which I skipped), all ingredients are quintessential for a bold flavor Mediterranean salad. Here's what you need to make this salad:Arugula - Go for baby arugula. Baby Arugula is sweeter and tender which pairs well with tomatoes and salmon. Use pre-washed unless using arugula from your own garden (can't get fresher than that!) Pre-washed is quick to use. If washing yourself, please invest in a Salad Spinner. It saves ton of time and delicate leaves are never bruised. I have a basic manual spinner, nothing fancy, which I bought from Ikea for $10. I use it all the time for washing greens. In my opinion, its a best investment for salad lovers. Hard Boiled Eggs - Hard boiled eggs are good filling addition to salad. Of-course, also a usual suspect of Niçoise Salad. If making salad ahead of time then boil and peel eggs and keep refrigerated. Slice for salad just before serving.To hard boil eggs, put eggs in sauce pan and fill with cold water so that eggs are dipped in water. Boil rapidly for 12 minutes. For perfect hard boiled eggs, set aside in hot water for additional 10 minutes.Artichokes, Roasted Red Bell Peppers and Olives - The Three-flavor-bombs of Nicoise Salad as I like to call these. Use water packed artichokes for clean artichoke flavor. Oil packed are fine too. Only get rid of extra oil as sometimes it muddles with flavor of dressing or increase oil in the salad. Same goes with roasted red bell peppers and olives. In short, especially for salads, water or brine packed are better than oil packed.Cherry Tomatoes - Go for ripe sweet cherry or grape tomatoes. The fresh ripe seasonal tomatoes work perfect too.Tip:Make ahead this Salad by making the dressing; boil eggs, chop and pack other ingredients in a container. Salmon and asparagus are best when cooked fresh, up-to an hour or just before serving.4. AssemblyFor good presentation, assemble salad in layers on a large oval or round platter. For weeknights, you can go easy and serve any way you prefer. For Niçoise, I love to drizzle dressing on salad just before serving. Ingredients in this salad already pack a big punch of flavor. However, the tangy mustard-lemon Caper dressing brings out the flavor even more. You will love the combination of dressing with hard boiled eggs (pure yum!)That said, assembly is really easy! Here's how you assemble the Grilled Salmon Niçoise Salad:Start with a big platter that is narrow in depth.Layer arugula as base green.Keep warm ingredients together i.e. layer salmon, hard boiled sliced eggs and grilled asparagus as first three layers (three lines) of salad. Next, layer cherry tomatoes followed by olives, artichokes, and red bell peppers.Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side.Sounds easy, right? Always remember to use fresh and quality ingredients. This Salmon Salad is so easy to prep and looks like a million dollars. I bet anyone would want to dig-in, right away!Note:Grilled Salmon Salad is Gluten Free, Dairy Free, Keto Diet Friendly. Unlike regular Niçoise Salad with potatoes, Salmon Niçoise is also low in carbs and starch. Plus loads of veggies and Mediterranean flavors make it a perfectly healthy and filling dinner.Next trip to grocery store.. bring home some fresh salmon and asparagus. Try delicious Grilled Salmon Salad for dinner or wow your guests by serving as Antipasto Salad. (I know if you love Mediterranean flavors, the rest of ingredients are in your pantry, already!)Happy Cooking! Savita x
Provided by Savita
Categories Salad Brunch Dinner
Time 30m
Number Of Ingredients 18
Steps:
- Trim ends of asparagus. Season with 1 tablespoon of olive oil and generous pinch of salt and black pepper. Set aside.
- To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe extra moisture with clean paper towel. Season fish with 1 tablespoon olive oil, and generous pinch of salt and black pepper on both sides.
- Preheat grill or indoor grill pan. Spray or brush with light coat of oil. Place Salmon skin side down and place asparagus on the side. Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Flip Salmon, also toss the asparagus once so that all pieces pickup some char and flavor. (another 2-3 minutes.) Once cooked, take both out of grill. Reserve grilled asparagus on the side. Flake salmon gently using two forks.
- To prepare Niçoise Salad Dressing, in a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
- To assemble salad, on a large salad platter, layer baby arugula as base. On top layer flaked salmon, hard boiled sliced eggs, and grilled chopped asparagus, followed by rest of the salad ingredients i.e. halved cherry tomatoes, sliced olives, artichokes, and sliced roasted red bell peppers. Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side. Serve and enjoy!
BAKED SALMON AND ASPARAGUS WITH HERB SAUCE
This Salmon and Asparagus recipe is the perfect spring dish featuring fresh herbs! Made with a lightened up sauce and featuring allergy-friendly dairy alternatives, this meal is loaded with healthy fats, tons of nutrients, and flavors you will love.
Provided by Lindsay Cotter
Categories dinner
Time 40m
Number Of Ingredients 16
Steps:
- Prepare garlic and herb sauce: Combine all ingredients in a food processor or blender and blend until smooth. After blending, adjust salt and pepper to taste.
- Preheat oven to 400F. Grease a baking sheet well or line with parchment paper sized to fit the sheet. Set aside.
- Arrange sheet pan: Place salmon filets down the center of the baking pan and align asparagus spears around filets. Drizzle ½ tablespoon olive oil over asparagus. Sprinkle salmon and asparagus with a pinch of kosher salt and pepper.
- Brush each salmon filet with 1/2 to 1 tablespoon of herb sauce each. Garnish each filet with lemon slices. Drizzle a splash of lemon juice over the asparagus spears.
- Bake for 10 -14 minutes, or 10 minutes per inch of salmon thickness. Thicker salmon will take closer to 14 minutes to cook through.
- Remove sheet pan from the oven and sprinkle grated parmesan over salmon (and asparagus) if desired. *optional*
- Set the oven to Broil and broil sheet pan for 1-3 minutes or until salmon and parmesan are flaky and golden. (Broiling temperatures vary; 500- 550F is ideal.)
- Let salmon filet rest 5 minutes before garnishing with extra chopped herbs (optional) and serving.
- Leftover sauce may be used for dipping, just use a separate brush than the one used for coating raw salmon.
Nutrition Facts : Calories 340 calories, Sugar 3.1 g, Sodium 311.2 mg, Fat 21.8 g, SaturatedFat 4 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1.7 g, Protein 32.6 g, Cholesterol 70.5 mg
ROASTED SALMON & ASPARAGUS WITH DILL-MUSTARD SAUCE
The classic pairing of dill and roasted salmon gets an upgrade with a tangy mustard-caper sauce.
Provided by Hilary Meyer
Categories Healthy Salmon Fillet Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Combine potatoes, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a medium bowl; stir until evenly coated. Spread on a large rimmed baking sheet. Roast for 10 minutes.
- Meanwhile, toss asparagus with 1 Tbsp. oil and 1/4 tsp. salt in the medium bowl. After the potatoes have roasted for 10 minutes, remove from oven. Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. Sprinkle the salmon with the remaining 1/4 tsp. salt and top with dill sprigs and lemon slices.
- Continue roasting until the vegetables are tender and beginning to brown and the salmon flakes easily with a fork, about 10 minutes more.
- Meanwhile, heat the remaining 2 Tbsp. oil in a small skillet over medium heat. Add shallot and cook, stirring, until just beginning to brown, about 3 minutes. Whisk in mustard, capers, lemon juice, and the remaining 1/4 tsp. pepper; heat through. Stir in chopped dill.
- Discard the lemon slices and dill sprigs. Serve the salmon and vegetables with the dill sauce and garnish with additional fresh dill, if desired.
Nutrition Facts : Calories 513 calories, Carbohydrate 22 g, Cholesterol 78 mg, Fat 33 g, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, Sodium 708 mg, Sugar 2 g
SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE
Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.
Provided by Carolyn Casner
Categories Healthy Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Place salmon on one side of the prepared baking sheet and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
- Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 5.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 6.9 g, Sodium 350.5 mg, Sugar 2.2 g
SALMON WITH GARLIC LEMON BUTTER SAUCE
This Pan Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly.
Provided by Jaclyn
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
- Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
- Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
- Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
- Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
- Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
- Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
- Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
Nutrition Facts : Calories 347 kcal, Carbohydrate 2 g, Protein 34 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 81 mg, ServingSize 1 serving
POACHED SALMON WITH CREAMY PICCATA SAUCE
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.
Provided by EatingWell Test Kitchen
Categories Diabetic Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 3.7 g, Cholesterol 58.9 mg, Fat 8.3 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 285.6 mg, Sugar 0.9 g
SALMON WITH CAPERS
This salmon with capers is oven baked in foil until it's perfectly tender, then topped with a delicious garlic butter sauce. An easy healthy dinner recipe!
Provided by Sonja Overhiser
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees Fahrenheit.*
- While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
- Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
- Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
- Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
- When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.
Nutrition Facts : Calories 301 calories, Sugar 0 g, Sodium 302.4 mg, Fat 16.7 g, SaturatedFat 6.9 g, TransFat 0.4 g, Carbohydrate 0.2 g, Fiber 0.1 g, Protein 38.1 g, Cholesterol 109.8 mg
CRISPY SKILLET SALMON WITH CREAMY LEMON CAPER SAUCE
A whole30 paleo keto dinner recipe of salmon with a delicious zesty caper cream sauce.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
- Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
- Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.
Nutrition Facts : Calories 391 calories, Carbohydrate 2 grams carbohydrates, Fat 26 grams fat, Protein 36 grams protein, ServingSize 1 of 4, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
OVEN-ROASTED SALMON
After work, I want a fast meal. Roasted salmon is super tender and has a delicate sweetness. It's also an easy wowza for weekend company. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.
Nutrition Facts : Calories 295 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH
After a long, slow roasting in the oven, salmon becomes even more succulent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
- Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
- Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.
Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g
SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE
Categories Fish Tomato Broil Low Carb Quick & Easy Low/No Sugar Wheat/Gluten-Free Arugula Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Season with salt and pepper.
- Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS
This spring-produce-packed one-pan meal makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.
Provided by Carolyn Casner
Categories Healthy Salmon Fillet Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
- Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
- Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.
Nutrition Facts : Calories 522 calories, Carbohydrate 25.8 g, Cholesterol 93.2 mg, Fat 31.9 g, Fiber 3.7 g, Protein 34.1 g, SaturatedFat 8.9 g, Sodium 396 mg, Sugar 2.2 g
SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE
Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.
Provided by Sue Freeman
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend.
- Season sauce with salt and pepper.
- Preheat oven to 450 degrees F.
- Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
- Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
- Season with salt& pepper.
- Place salmon on top of the asparagus; season with salt& pepper.
- Roast until salmon is just opaque in center-- about 20 minutes.
- Arrange on serving platter and drizzle with sauce.
SALMON WITH TOMATOES AND CAPERS IN FOIL
Steps:
- In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
- Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.
ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE
Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I
Provided by SB61287
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.
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