Greek Sheet Pan Salmon And Asparagus Recipes

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ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER



One Pan Salmon and Asparagus with Garlic Herb Butter image

This one pan salmon and asparagus is so quick and easy to prepare and you'll have dinner on the table in 25 minutes!! The garlic-herb-lemon butter melts coating the salmon and asparagus with amazing flavor. You'll savor every bite!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 11

1 1/2 to 2 lb salmon filet
2 bunches (2 lbs asparagus)
Salt and Black Pepper
1 Tbsp Olive Oil (to drizzle asparagus)
1/2 large lemon (sliced into rings for garnish)
6 Tbsp 85 grams* unsalted butter, softened (**see quick softening tip)
2 Tbsp fresh lemon juice (from 1/2 large lemon)
2 garlic cloves (pressed)
2 Tbsp fresh parsley (finely chopped, plus more to garnish)
1 tsp salt
1/4 tsp black pepper

Steps:

  • Preheat oven to 450˚F with oven rack in top third of oven. Line a large rimmed baking sheet with parchment paper and trim paper so edges to fit the pan, otherwise it can char in the oven, especially when broiling.
  • In a small bowl, mash together all flavored butter ingredients, mashing and stirring until lemon juice is incorporated into butter then set aside. It takes a couple minutes but it will come together.
  • Place salmon filet skin-side-dow in the center of your baking pan. Rinse asparagus and break off fibrous ends by holding the base end and breaking it wherever it snaps. Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper.
  • Spoon and spread 3/4 of butter mixture over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

GREEK GRILLED SALMON WITH VEGGIES



Greek Grilled Salmon with Veggies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 small zucchini, trimmed and quartered lengthwise
3/4 red bell pepper, quartered
3/4 green bell pepper, quartered
1/2 bunch asparagus, ends trimmed
2 tablespoons olive oil
3/4 cup store-bought Greek vinaigrette
1/2 yellow onion, sliced into thick half-moons
Four 6-ounce skinless salmon fillets
1/2 cup crumbled feta
1/4 cup kalamata olives, roughly chopped
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
  • Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
  • Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

SALMON AND ZUCCHINI SHEET PAN DINNER



Salmon and Zucchini Sheet Pan Dinner image

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

1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1/4 cup parsley leaves, chopped
Kosher salt and freshly ground black pepper
2 large plum tomatoes, halved crosswise
Nonstick cooking spray
2 medium zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick)

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.

SHEET-PAN STEAK DINNER



Sheet-Pan Steak Dinner image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 teaspoon minced fresh rosemary
1/2 teaspoon each salt, pepper, paprika and garlic powder
1-1/2 pounds beef flank steak
1 pound fresh asparagus, trimmed
2 tablespoons avocado oil
2 tablespoons butter, melted
1 garlic clove, minced

Steps:

  • Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.

Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

ONE-PAN SALMON WITH ROAST ASPARAGUS



One-pan salmon with roast asparagus image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GREEK SHEET PAN SALMON AND ASPARAGUS



Greek Sheet Pan Salmon and Asparagus image

This Greek-inspired one-pan meal is simple to make and perfect for busy weeknights. Guests will love this too! Serve with a side of rice, if desired. I prefer to use thick center-cut pieces of salmon, as they tend to remain more moist.

Provided by France C

Categories     Sheet Pan Dinners

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ pounds salmon fillet
½ teaspoon garlic salt
1 pound fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Greek seasoning
¼ cup crumbled feta cheese
2 tablespoons Kalamata olives, pitted and finely chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
  • Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
  • Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
  • Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 6.6 g, Cholesterol 114.5 mg, Fat 32.6 g, Fiber 2.6 g, Protein 38.8 g, SaturatedFat 7.6 g, Sodium 778.9 mg

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