One Pan Greek Salmon And Veggies Recipes

GREEK GRILLED SALMON WITH VEGGIES

Greek Grilled Salmon with Veggies image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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.

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

One-Pan Salmon And Veggies Recipe by Tasty image

Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus

Provided by Robin Broadfoot

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 lb small red potato, or yellow, quartered
4 tablespoons olive oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455g)

Steps:

Preheat the oven to 400˚F (200˚C).
Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
Bake for 30 minutes.
Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams

ONE-PAN GREEK SALMON AND VEGGIES

One-Pan Greek Salmon and Veggies image

Bring home a taste of the Mediterranean with ease using our One-Pan Greek Salmon and Veggies recipe. Ready in under an hour and super easy to clean up, One-Pan Greek Salmon and Veggies could easily become a weeknight staple. You may even say it's the perfect catch.

Provided by My Food and Family

Categories Spring 2019

Time 47m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb. red new potatoes, cut in half
1/2 tsp. ground black pepper, divided
1/2 cup plus 1 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
1/3 cup chopped fresh parsley, divided
zest and juice from 1 lemon, divided
4 skinless salmon fillets (1 lb.)
1/2 cup crumbled feta cheese, divided
1/2 lb. fresh green beans, trimmed
1/3 cup KRAFT Real Mayo

Steps:

Heat oven to 400ºF.
Toss potatoes with 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 6 min. (Potatoes will not be done.) Add 2 Tbsp. parsley and half the lemon zest; mix lightly.
Cover rimmed baking sheet with foil; spray with cooking spray. Place potatoes, cut sides down, on half of the prepared baking sheet. Bake 15 min. Remove from oven.
Place fish fillets on other side of baking sheet. Drizzle 1 Tbsp. of the remaining dressing over each fillet. Bake 15 to 17 min. or until potatoes are tender and fish flakes easily with fork. Remove from oven. Drizzle 1 Tbsp. of the remaining dressing evenly over potatoes; sprinkle with 2 Tbsp. cheese.
Place beans in same bowl used to microwave the potatoes; sprinkle with remaining pepper. Add remaining dressing and 2 Tbsp. each of the remaining parsley and cheese. Microwave 5 to 6 min. or until beans are tender. Meanwhile, mix mayo and lemon juice with remaining parsley, lemon zest and cheese until blended.
Serve fish with the potatoes, beans and mayo mixture.

Nutrition Facts : Calories 510, Fat 32 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

ONE-PAN SALMON AND RAINBOW VEGGIES RECIPE BY TASTY

One-pan Salmon And Rainbow Veggies Recipe by Tasty image

Here's what you need: yellow squash, red onion, red bell pepper, asparagus, salmon fillets, honey, low sodium soy sauce, fresh ginger, salt, black pepper

Provided by Joey Firoben

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 yellow squash, thinly sliced
½ red onion, diced
1 red bell pepper, diced
½ lb asparagus, spears, chopped
2 salmon fillets
2 tablespoons honey
1 tablespoon low sodium soy sauce
1 tablespoon fresh ginger, minced
salt, to taste
black pepper, to taste

Steps:

Preheat oven to 425°F (220°C).
In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
Pour the honey ginger sauce over the salmon fillets.
Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
Plate salmon with veggies on the side and serve.
Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 40 grams, Fat 17 grams, Fiber 5 grams, Protein 31 grams, Sugar 31 grams

ONE PAN BAKED SALMON & VEGETABLES RECIPE - (4.4/5)

One Pan Baked Salmon & Vegetables Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 5

Ingredients

salmon filets (I used 4 small)
roasting vegetables (obviously I used green beans & tomatoes. Asparagus or broccoli would be great too).
olive oil
Lemon, garlic & herb butter (you could make this yourself or purchase already infused)
salt

Steps:

Place the salmon skin filets side down (if there's any skin) in the middle of the pan, put vegetables on each side of the salmon. I used about three handfuls of petite whole green beans and about two handfuls of large cherry tomatoes (cut in half). Drizzle olive oil over the vegetables and sprinkle with salt to taste. Add approximately 1 tablespoon of a lemon, garlic, & herb butter on top of each salmon filet. Bake at 400 degrees for approximately 20 minutes (or until salmon is cooked through). That's it! Just one dish to clean, a few ingredients, and less than 30 minutes of time total! A grain-free, low-carb, super delicious dinner!

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ONE PAN SALMON AND VEGETABLES - THE ROASTED ROOT

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4.6/5 (20)
Total Time 1 hr
Category Main Course
Calories 618 per serving

Chop the vegetables and place them in a large casserole dish. Drizzle them liberally with avocado oil (about 3 tablespoons). Sprinkle with half of the sea salt, lemon pepper, dried parsley, and ground ginger (reserve the remaining half of the seasonings for the salmon). Use your hands to toss everything together until the vegetables are well coated in oil and seasonings.
Bake on the center rack of the preheated oven 25 minutes. Stir the vegetables well and continue baking another 10 minutes.
While the vegetables are baking, slice the salmon into portion size fillets (if they aren’t already). Coat with avocado oil and sprinkle with sea salt, lemon pepper, dried parsley, and ground ginger.

One Pan Greek Salmon And Veggies Recipes

GREEK GRILLED SALMON WITH VEGGIES

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

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