Herbed Salmon With Roasted Green Beans Cauliflower Mash Recipes

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

HERB-ROASTED SALMON FILLETS

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

SIDE: CAULIFLOWER MASH RECIPE

Steps:

• Roasted Garlic/Oil: In a small saucepan, combine the oil and garlic. Set over medium-low heat. The oil will heat up slowly and the garlic will start to sort of fizz and sizzle after 10 to 15 minutes. Continue to cook the garlic until it slowly turns golden brown but stays really soft, 30 to 40 minutes longer (if it gets dark or starts to develop a bubbly, sort of hard outer layer, turn the heat down). Remove from the heat and let the garlic sit in the oil on the counter for another hour or two, or up to 24. Strain the garlic cloves from the oil and keep them refrigerated separately in tightly sealed containers. Before using the oil, let it come to room temperature or run the jar under warm water for 1 minute to liquefy. Bring a large pot of water to a boil and salt it until it tastes good. Add the cauliflower and cook until you can easily pierce it with a fork, 15 to 20 minutes. Drain it in a colander, then spread the cauliflower out on a paper towel to soak up extra moisture (you want it to be as dry as possible). Working in batches, place the cauliflower in a food processor with the ricotta, butter, roasted garlic, garlic oil, ¼ teaspoon pepper, and 1 teaspoon salt and process until almost smooth but some chunks remain, 20 to 30 seconds. Season to taste with more salt and pepper. Garnish with more cloves of roasted garlic and serve warm.

HERBED SALMON WITH ROASTED GREEN BEANS & CAULIFLOWER MASH RECIPE

Steps:

• 1. Preheat oven to 425°F. 2. Fill a medium saucepan halfway with water and bring to a boil. about 7 cups water 3. Wash green beans and trim ends. Transfer to a sheet pan. Drizzle with oil and season with salt and pepper; toss to coat. ½ lb green beans ½ tbsp extra virgin olive oil ¼ tsp salt ⅛ tsp black pepper 4. Spread out evenly and place in the oven. Tossing once halfway through, roast until tender-crisp, 10-15 minutes. 5. Wash and remove leaves from cauliflower; cut into bite-sized florets. 1 medium head cauliflower 6. Once water in saucepan is boiling, add cauliflower. Reduce heat to medium, cover, and cook until very tender, 12-15 minutes. 7. Heat a skillet over medium heat. 8. Season salmon fillet with salt, pepper, and parsley flakes. ¾ lb salmon fillet 1 pinch salt 1 pinch black pepper 1 pinch parsley flakes 9. Coat bottom of skillet with oil. Add salmon and cook until opaque, 3-4 minutes per side. about 1 tbsp virgin coconut oil 10. Drain cauliflower and return to saucepan. Add oil, parsley flakes, salt, and pepper. Mash until smooth. 2 tbsp extra virgin olive oil ½ tsp parsley flakes ¼ tsp salt ⅛ tsp black pepper 11. Cut lemon into wedges. ½ lemon 12. To serve, place cauliflower mash on a plate, add salmon on top, and have green beans on the side. Garnish with lemon wedges. Enjoy!

SEARED SALMON ON HERBED MASHED PEAS

Steps:

• Heat butter in a medium nonstick skillet over medium heat.
• Add leek; cook 5 minutes or until tender, stirring occasionally.
• Add water and peas; cook 5 minutes or until peas are tender.
• Place pea mixture in a food processor.
• Add basil, juice, and tarragon; process until smooth, adding more water if necessary.
• Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
• Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Heat a nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add salmon, skin side down, and cook for 6 minutes or until golden.
• Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness.
• Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
• Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.