SALMON AND ZUCCHINI SHEET PAN DINNER
This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
- Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.
SALMON AND ZUCCHINI BAKED IN PARCHMENT
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
- On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
- To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).
ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
- Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.
Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g
BAKED SALMON WITH ZUCCHINI AND DILL CREAM
Another salmon recipe from the Pacific NW, this tastes good and has a great presentation. The zucchini slices are placed on the fillet to look like fish 'scales'. Great way to get kids to eat zucchini because they like the fun way it looks. This recipe is from the RSVP section of Bon Appetit from the Le Plumet Royal restaurant in the Peacock Inn, Princeton University.
Provided by lazyme
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside.
- Preheat oven to 350ºF. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper.
- Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.
Nutrition Facts : Calories 664.9, Fat 47, SaturatedFat 22.7, Cholesterol 224.4, Sodium 214.8, Carbohydrate 14.3, Fiber 3.1, Sugar 5.3, Protein 43.8
BAKED SALMON WITH CARROTS AND ZUCCHINI
Number Of Ingredients 10
Steps:
- Heat oven to 350°. In a nonstick skillet, heat oil. Add onion; sauté until tender. Add zucchini, carrots, parsley, and basil, mixing lightly. Place vegetable mixture into a lightly greased 10x10-inch baking dish. Arrange salmon steaks over vegetables and drizzle with lemon juice, salt, and pepper. Cover; bake 30 minutes. Uncover and bake 10 more minutes.
Nutrition Facts : Nutritional Facts Serves
BAKED SALMON WITH RED POTATOES AND SQUASH
I wanted to make my Girlfriend dinner one night and didn't know how to acutally make salmon. So I looked at about 30 recipes and found one common factor, cook until flakey. so that's what I did.
Provided by AzBryan
Categories Potato
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes into small bite sized chunks.
- Slice zucchini and yellow squash into 1/4" slices.
- Mince all garlic. Use more or less to your taste.
- Slice lemon in to 8ths.
- Turn oven on to 350 degrees.
- In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high.
- Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme.
- Toss in pan or use a spatula so that all the potatoes are evenly covered.
- Season zucchini and squash the same as the potatoes.
- Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium.
- Add zucchini and squash to potatoes and toss (or turn with spatula).
- Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash).
- Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH.
- In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket.
- Sprinkle salmon with chili powder, and pepper.
- After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).
Nutrition Facts : Calories 1674.9, Fat 81.6, SaturatedFat 24.2, Cholesterol 374.8, Sodium 812.9, Carbohydrate 83, Fiber 11.4, Sugar 12.9, Protein 152.1
BAKED SALMON WITH CARROTS AND ZUCCHINI
Number Of Ingredients 10
Steps:
- Heat oven to 350°. In a nonstick skillet, heat oil. Add onion, sauté until tender. Add zucchini, carrots, parsley, and basil, mixing lightly. Place vegetable mixture into a lightly greased 10x10-inch baking dish. Arrange salmon steaks over vegetables and drizzle with lemon juice, salt and pepper. Cover; bake 30 minutes. Uncover and bake 10 more minutes.
Nutrition Facts : Nutritional Facts Serves
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