Best Vegetables With Salmon Recipes

20 SALMON SIDE DISHES: LEMON GREEN BEANS & MORE!

Steps:

• Trim the green beans.
• Place 1 1/2 cups water into a saucepan or pot and bring it to a boil.
• Once boiling, add the green beans in the steamer basket. Steam with the lid on 4 to 5 minutes until just tender (test with a fork).
• Carefully remove the beans to a bowl. Toss with the olive oil, lemon juice, lemon zest, kosher salt, and plenty of fresh ground black pepper.

ONE PAN BAKED SALMON AND VEGETABLES

Steps:

• Preheat oven to 400F.
• In a small bowl mix Italian seasoning, paprika, garlic powder, salt, and pepper.
• Cut zucchini, peppers, and onion into 1/2" cubes. Place all vegetables on the baking sheet.
• Add half the spice mixture, 1/2 tbsp olive oil (reserve remaining oil and spices for the salmon) and mix thoroughly to coat all the vegetables. Evenly spread the veggies on the baking sheet pan and cook the vegetables in the oven for 10 min.
• Remove the pan and make space for the salmon fillets. Rub remaining spice mixture on the salmon fillets and place them in the gap among the vegetables. Drizzle remaining oil on the salmon.
• Return the pan to oven and cook for 5-8 min or until salmon is well done.
• Garnish with fresh parsley and lemon slices.

ROASTED SALMON & VEG TRAYBAKE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
• Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
• Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
• Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
• Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
• Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
• To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
• Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

GRILLED SALMON WITH VEGETABLES

Steps:

• Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
• Oil large sheet of heavy duty aluminum foil.
• Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
• Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
• Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
• Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
• Dish is done when fish flakes and vegetables are cooked but still firm.

SKILLET SALMON WITH VEGETABLES

Steps:

• In a bowl, mix the salmon marinade together well. Then add in the salmon cubes and lightly toss them with a fork. Do it gently to avoid breaking the salmon cubes.
• Wash and cube the vegetables.
• In a non-stick 12 inch skillet or pan, heat one tbsp. of olive oil and sauté the vegetables until tender. Remove and set aside.
• In the same skillet, add another 1 tbsp. of olive oil and place the salmon cubes on the skillet leaving space between them. Do not over crowd. Sauté them in two batches if needed.
• Sauté the cubes on each side for 1-3 minutes, depending on the size of your cubes. Mine were small so it took 1-2 minutes only for each side to cook and get a golden brown crust.
• Once the salmon cooks, add in the vegetables. Toss them lightly together, again be gentle not to crush the salmon. Cook for another 1-2 minutes.
• Squeeze some lime or lemon juice on top if prefered, this is optional. Serve along with some rice or potatoes and enjoy!

SAUTéED SALMON WITH VEGETABLES

Steps:

• Season the salmon with salt, pepper and lemon juice. Let marinate for one hour.
• Peel, wash the carrots and cut them into strips. Put the carrots in a saucepan with water and boil over medium-high heat about 10 minutes. Add the broccoli and cook for more 5 minutes. Turn off the heat and drain the vegetables with a skimmer; set aside.
• Pour the olive oil, the onion cut into round slices and the brown sugar in a frying pan and saute over low heat about 5 minutes, stirring occasionally. Add the salmon steaks and cook them on both sides over medium-low heat about 7 to 8 minutes.
• Remove the salmon for a dish, add the carrot and the broccoli to the skillet and saute over medium-low heat about 3 to 4 minutes. Turn off the heat and serve with boiled potato.