Baked Salmon With Herbs Crushed Red Pepper Recipes
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
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
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- Pat the salmon dry with a paper towel. Place the salmon on a baking sheet. Drizzle oil over the top of each salmon fillet, just enough to coat, and rub over the salmon with fingers or pastry brush. Season with salt and pepper, to taste.
- Roast for 10-12 minutes or until cooked through and easily flaked. Remove salmon from the oven and give it a nice squeeze of fresh lemon juice (optional).
- While the salmon is roasting prepare the sauce. In a medium skillet, heat olive oil over medium heat. Add chopped peppers, garlic, and basil; cook for 5-7 minutes, stirring occasionally, until flavors come together.
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