Lemon Roasted Salmon With Escarole Asparagus And Potatoes Recipes

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LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES



Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes image

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

Provided by Anna Stockwell

Categories     Spring     Salmon     Dinner     Fish     Seafood     Quick and Healthy     Wheat/Gluten-Free     Escarole     Roast     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 19

For the salmon:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled

Steps:

  • Cook the salmon:
  • Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
  • Meanwhile, make the salad:
  • Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
  • Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
  • Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

SALMON WITH ESCAROLE AND LEMON



Salmon with Escarole and Lemon image

Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 7

2 lemons
1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
4 boneless, skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper

Steps:

  • Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
  • Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
  • Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 7 g, Protein 37 g

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

SIMPLE LEMON-HERB ROASTED SALMON



Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

Steps:

  • Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

GREEK-STYLE LEMON ROASTED POTATOES



Greek-Style Lemon Roasted Potatoes image

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Provided by koko

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
  • Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
  • Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g

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.

ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE



Roasted Salmon and Asparagus With Lemon Caper Sauce image

Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I

Provided by SB61287

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1/2 teaspoon lemon rind, grated
2 tablespoons red onions, minced
1 teaspoon olive oil
1 tablespoon drained capers
1 teaspoon fresh thyme
3/4 lb salmon (fresh, enough for 2 servings)
1 lb asparagus, trimmed (or one bunch)
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.

SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE



Salmon w/ roasted Asparagus & Lemon-Caper Sauce image

Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons minced red onions
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon, rind of
1 1/2 lbs skinless salmon fillets
1 lb asparagus, trimmed
1 tablespoon extra virgin olive oil

Steps:

  • Whisk first 6 ingredients in small bowl to blend.
  • Season sauce with salt and pepper.
  • Preheat oven to 450 degrees F.
  • Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
  • Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
  • Season with salt& pepper.
  • Place salmon on top of the asparagus; season with salt& pepper.
  • Roast until salmon is just opaque in center-- about 20 minutes.
  • Arrange on serving platter and drizzle with sauce.

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

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

LAURA'S LEMON ROASTED POTATOES



Laura's Lemon Roasted Potatoes image

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Provided by Laura

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
  • Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g

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LEMON ROASTED ASPARAGUS RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together remaining ingredients; drizzle mixture over asparagus, tossing to coat. Advertisement. Step 2. Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after ...
From myrecipes.com
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SALMON WITH LEMON-DRESSED VEGETABLES RECIPE - RACHAEL RAY IN …
Preheat the oven to 425 degrees . In a large, ovenproof skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add the potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.
From rachaelraymag.com
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Top Asked Questions

How to cook salmon and potatoes with asparagus?
Add the asparagus to the pan and toss with the potatoes. Sprinkle both the asparagus and potatoes with parmesan. Scatter lemon slices all around the pan and on the salmon. Place in the oven and roast for 10-20 minutes or until the salmon has reached your desired doneness. To serve, remove the skin from the salmon and cut into 4 pieces.
How to cook salmon and potatoes with garlic butter?
Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish. Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet.
What to do with lemon roasted salmon and veggies?
A drizzle of oil, a little salt and pepper. What makes this meal prep lemon roasted salmon and veggies perfect is that all 3 things cook at the same temperature so you can pop 1 large sweet potato tray up top and 2 half sheets with the salmon and broccolini on the bottom.
How long to cook salmon and potatoes in roast?
Roast, tossing once, until the potatoes begin to soften, about 20 minutes. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

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