Baked Salmon With Garlic Recipe Recipe For Lasagna Recipe For Deviled

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GARLIC SALMON



Garlic Salmon image

A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.

Provided by LILIO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 6

Number Of Ingredients 7

1 ½ pounds salmon fillet
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
  • Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
  • Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Nutrition Facts : Calories 169 calories, Carbohydrate 2.1 g, Cholesterol 50.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 1.4 g, Sodium 48.4 mg, Sugar 0.1 g

GARLIC-BUTTER BAKED SALMON



Garlic-Butter Baked Salmon image

The salmon bakes up tender and moist and the blended ingredients enhance the flavor of this delicious entrée. -Deborah Oedekoven, Spearfish, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

2 whole garlic bulbs
4 teaspoons olive oil, divided
3 tablespoons butter
6 salmon fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 to 3 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/4 teaspoon minced fresh rosemary

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. , Place salmon in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. , Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.

Nutrition Facts : Calories 408 calories, Fat 27g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 241mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

GARLIC AND DILL SALMON



Garlic and Dill Salmon image

Marinated in a paste of fresh dill, garlic, and olive oil, this baked salmon is wonderfully simple to prepare AND great eating.

Provided by Syd

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 2h35m

Yield 9

Number Of Ingredients 5

2 (1.5 pound) salmon fillets
1 head garlic, peeled
1 ounce fresh dill, chopped
½ cup olive oil
1 teaspoon salt and pepper to taste

Steps:

  • In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.
  • Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 15 minutes. Do not overcook.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 2.3 g, Cholesterol 82.8 mg, Fat 21.5 g, Fiber 0.2 g, Protein 30.2 g, SaturatedFat 3.1 g, Sodium 326.9 mg, Sugar 0.1 g

SALMON LASAGNA



Salmon Lasagna image

This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!

Provided by Cici Zeits

Categories     Seafood     Fish     Salmon

Time 1h25m

Yield 12

Number Of Ingredients 11

2 tablespoons vegetable oil
¼ cup all-purpose flour
3 cups milk
¼ cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
2 (9 ounce) boxes frozen creamed spinach, thawed
4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) can salmon, drained and flaked
aluminum foil

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

BAKED DILL GARLIC SALMON



Baked Dill Garlic Salmon image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 5

fresh tarragon and dill sprigs, as needed
1 whole salmon, 12 inches long
crushed garlic, as needed
1 lemon, sliced
juice of 2 lemons

Steps:

  • Marinate the salmon in lemon juice for one hour to remove smell. Don't marinate overnight since lemon cooks fish. Stuff the center of the fish with fresh dill, tarragon, crushed garlic and round lemon slices. Bake in clay or glass dish for 45 minutes at 350 degrees F.

Nutrition Facts : Calories 191, Fat 6.9 grams, Carbohydrate 6.8 grams, Protein 25.4 grams

ZUCCHINI LASAGNA ROLLS



Zucchini Lasagna Rolls image

Sometimes in the summer, home gardeners are blessed with an abundance of zucchini. Here's another way to use some of that lovely veggie. Thinly sliced zucchini is used, instead of lasagna noodles, to make these zucchini lasagna rolls. We like seasoned ground beef for the filling, but you could easily sub in some Italian sausage.

Provided by Bibi

Categories     Zucchini Lasagna

Time 1h40m

Yield 6

Number Of Ingredients 21

2 tablespoons olive oil, divided
3 pounds zucchini
1 teaspoon salt, or to taste
1 pound ground beef
1 teaspoon Italian seasoning blend
½ teaspoon fennel seeds
½ teaspoon red pepper flakes
½ teaspoon salt, or to taste
½ teaspoon freshly ground pepper
3 cloves garlic, minced
1 cup ricotta cheese
1 large egg, beaten
⅓ cup grated Parmesan cheese
⅓ cup minced fresh parsley
¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
cooking spray
2 cups marinara sauce, divided
¼ cup tomato paste
2 cups grated mozzarella cheese, divided
2 tablespoons minced fresh basil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.
  • Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.
  • Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.
  • Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.
  • Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.
  • Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.
  • Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.
  • Combine marinara sauce and tomato paste in a separate bowl, stirring well.
  • Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.
  • When the zucchini is cool enough to handle, blot with paper towels. Line up 6 or 7 slices of cooled zucchini on the sheet pan.
  • Spread each slice of zucchini with about 1 1/2 tablespoons of the ricotta mixture. Sprinkle 1 1/2 tablespoons of the meat mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.
  • Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.
  • Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.
  • Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes.
  • Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.

Nutrition Facts : Calories 576.8 calories, Carbohydrate 25.5 g, Cholesterol 136.7 mg, Fat 38.5 g, Fiber 5.5 g, Protein 33.8 g, SaturatedFat 16.2 g, Sodium 1431.8 mg

LISA'S LASAGNA



Lisa's Lasagna image

This is an easy lasagna recipe that anyone can make!

Provided by Lisa B.

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon Italian seasoning
salt and pepper to taste
2 (6 ounce) cans tomato paste
2 ¼ cups water
1 pint part-skim ricotta cheese
1 egg
2 cups shredded mozzarella cheese
8 lasagne noodles, cooked and drained

Steps:

  • Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
  • In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
  • Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
  • Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
  • Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

Nutrition Facts : Calories 538 calories, Carbohydrate 36.5 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 14 g, Sodium 743.2 mg, Sugar 8.6 g

LEMON GARLIC BAKED SALMON



Lemon Garlic Baked Salmon image

Make and share this Lemon Garlic Baked Salmon recipe from Food.com.

Provided by Marie

Categories     Very Low Carbs

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

6 -8 salmon steaks or 2 large salmon fillets
3 lemons, juice of
4 cloves minced garlic
1/4 cup olive oil
1/2 cup white wine
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

  • Combine all ingredients except salmon.
  • Place salmon in a lightly greased baking dish and pour mixture over salmon.
  • Sprinkle with salt and pepper and bake at 350° for approximately 25 minutes or until fish is flaky and done.

SPINACH AND SALMON LASAGNA



Spinach and Salmon Lasagna image

A rich, creamy salmon lasagna. Goes well with a dry white wine.

Provided by ricainrico

Categories     Seafood     Fish     Salmon

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 shallots, chopped
2 (4 ounce) fillets salmon, cut into chunks
1 (16 ounce) container mascarpone cheese
¼ teaspoon saffron
1 tablespoon milk, or as needed
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 lemon, juiced
12 no-boil lasagna noodles
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese

Steps:

  • Preheat the oven to 410 degrees F (210 degrees C).
  • Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
  • Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
  • Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
  • Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 20.6 g, Cholesterol 98.2 mg, Fat 34.5 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 17.4 g, Sodium 512.6 mg, Sugar 3.1 g

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