ONE PAN BAKED SALMON AND VEGETABLES
Salmon and vegetables baked together in one pan for an easy, healthy and quick dinner. Salmon fillets and fresh veggies rubbed with olive oil, herbs and spices and, baked to perfection.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner Main or Side
Time 28m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 26 g, Fat 3.5 g, SaturatedFat 0.7 g, Cholesterol 69 mg, Fiber 1.8 g, Sugar 3.8 g, ServingSize 1 serving
SPICED GRILLED SALMON WITH HEARTS OF PALM SALAD
Who can resist perfectly charred salmon seasoned with a bright, citrusy Cuban-style mojo? We made the marinade with lemons instead of the sour oranges typically used and paired the grilled fish with a colorful, refreshing hearts of palm and cherry tomato salad.
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature. Meanwhile, toss the hearts of palm and tomatoes in a bowl with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the rest of the cilantro. Season with salt. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates. Serve with the greens and hearts of palm salad; drizzle the juices from the salad over the greens.
Nutrition Facts : Calories 483, Fat 33 grams, SaturatedFat 6 grams, Cholesterol 89 milligrams, Sodium 1005 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 36 grams
BAKED SALMON WITH VEGGIES
Watch our helpful video and learn how to make our Baked Salmon with Veggies. Our Baked Salmon with Veggies dish includes fresh tomatoes, spinach and mushrooms for delicious flavor the whole crowd will love.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place fish, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Combine remaining ingredients; spoon over fish.
- Bake 20 to 25 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.874 g, Sugar 0 g, Protein 25 g
BAKED SPICED SALMON
The cool yogurt sauce is a pleasant accompaniment to the spice-rubbed fish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon. , Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon.
Nutrition Facts : Calories 347 calories, Fat 20g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 417mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
SALMON WITH ROASTED VEGETABLES
I found this in a Canadian Living Magazine years ago. I don't have the magazine any more but I did write down the recipe. Here it is.
Provided by Chef at Heart
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil.
- Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
- Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
- Put vegetables in 425° oven for 25 minutes.
- Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
- Remove and enjoy.
Nutrition Facts : Calories 585.9, Fat 19.6, SaturatedFat 3.1, Cholesterol 175.5, Sodium 1034.8, Carbohydrate 30.2, Fiber 10.3, Sugar 10.3, Protein 73.3
EASY STEAMED SALMON WITH VEGETABLES
Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.
Provided by L'amore il Cibo
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine hoisin and Sriracha in a small bowl; mix well with a fork.
- Place a steamer in water in a stir-fry wok; bring water to a boil.
- Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
- Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g
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