Oven Roasted Salmon With Cauliflower And Mushrooms Recipes

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OVEN ROASTED SALMON WITH POTATOES, BEETS, AND FENNEL



Oven Roasted Salmon with Potatoes, Beets, and Fennel image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 pound Yukon gold potatoes, peeled, cut into wedges, about 3 large potatoes
3 teaspoons extra-virgin olive oil
Coarse salt and cracked black pepper
1 pound beets, tops removed, peeled, cut into wedges, about 3 large beets
1 large head fennel, sliced into 1/4-inch thick slices
1 pound salmon fillet
2 oranges, peeled and sliced horizontally
4 tablespoons tapenade vinaigrette, recipe follows
Tapenade, recipe follows
2 slices toast spread with 2 tablespoons tapenade, cut in 1/2
1/4 cup tapenade, recipe follows
1/4 cup freshly squeezed orange juice
1 teaspoon sherry vinegar
1 tablespoon extra-virgin olive oil
2 cups pitted nicoise olives
2 anchovies
4 cloves garlic
1 tablespoon orange zest
1 tablespoon capers, rinsed

Steps:

  • Preheat the oven to 450 degrees F.
  • Place potatoes in a plastic bag with 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto 1 side of a cookie sheet. Place beets in same bag, add 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto same cookie sheet as potatoes, but keep divided. Place fennel in same bag with remaining teaspoon of olive oil, salt and pepper. Toss and shake to coat. Place in a single layer on a cookie sheet. Cook all vegetables, turning once until golden and cooked through, about 20 to 25 minutes. Set aside.
  • Place salmon, skin side down, in a non-stick pan with an oven-proof handle and season with salt and pepper. Place in oven and cook until fork tender and cooked through, about 15 to 17 minutes.
  • Distribute orange slices among serving plates. Distribute potatoes, beets and fennel. Divide salmon into four pieces. Place one piece on each plate. Drizzle one tablespoon tapenade vinaigrette per plate over salmon and veggies.
  • Whisk together all ingredients in a small non-reactive bowl. Taste and adjust seasonings.
  • Place all ingredients in a food processor and pulse until finely chopped and combined. Taste and adjust seasonings with salt and pepper.

Nutrition Facts : Calories 454 calorie, Fat 22 grams, SaturatedFat 4 grams, Carbohydrate 37 grams, Fiber 10 grams, Protein 29 grams

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER



Oven Roasted Cauliflower with Turmeric and Ginger image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 jalapeno, finely diced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1 head cauliflower, cut into florets
Salt

Steps:

  • Preheat oven to 425 degrees F.
  • Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
  • Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 139 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 44 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

ROASTED CAULIFLOWER AND MUSHROOMS



Roasted Cauliflower and Mushrooms image

Make and share this Roasted Cauliflower and Mushrooms recipe from Food.com.

Provided by Parsley

Categories     Cauliflower

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 head cauliflower, broken into flowerets
8 ounces mushrooms, quartered
1/2 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil
3 teaspoons lemon juice
3 teaspoons cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon curry powder
1 teaspoon parsley

Steps:

  • Preeat oven to 350.
  • Spray a casserole dish with cooking spray.
  • Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
  • Pour into prepared casserole dish.
  • Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

Nutrition Facts : Calories 62.3, Fat 3.7, SaturatedFat 0.5, Sodium 169.7, Carbohydrate 6.4, Fiber 2, Sugar 2.7, Protein 2.5

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS



Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

  • Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
  • Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

ROASTED SALMON WITH SPICY CAULIFLOWER



Roasted Salmon with Spicy Cauliflower image

The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 9

4 garlic cloves
2 to 4 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons anchovy oil (from can of anchovies) or olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
  • Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
  • Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

SLOW-ROASTED SALMON WITH ROASTED CREAMY CAULIFLOWER



Slow-Roasted Salmon with Roasted Creamy Cauliflower image

You won't miss mashed potatoes when you've got creamy cauliflower to accompany a luscious strip of salmon. It's a simple seafood dinner you'll want to make again and again. Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Salmon Recipes

Number Of Ingredients 7

2 lemons
3/4 ounce sprigs fresh thyme (8 to 10 sprigs)
4 (6-ounce) skin-on wild salmon fillets, about 1 inch thick
1/4 cup olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground white pepper
Roasted Creamy Cauliflower

Steps:

  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Cut one lemon into 1/8-inch-thick slices, and juice the second lemon. Arrange the slices on the prepared baking sheet and place the thyme sprigs on top. Add the salmon fillets, skin side down. Drizzle the lemon juice and oil over the salmon, then sprinkle with the salt and pepper. Place in the oven on the center rack and roast until the salmon is cooked almost all through at the thickest point, about 25 minutes. To check for doneness, make an incision with a sharp knife at the thickest point of a fillet and pull it apart to check for opaqueness; don't cook it beyond medium-rare.
  • To serve, spoon 2 to 3 tablespoons of the cauliflower onto each plate, then gently place a fillet on top. Garnish with the lemon slices and the thyme sprigs, or just the leaves. Serve immediately.

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