Roasted Salmon With Fresh Vegetables 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.

ROASTED SALMON AND VEGETABLES

Steps:

• Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
• Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
• Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

SALMON WITH ROOT VEGETABLES

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

ROASTED SALMON AND VEGETABLES

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
• Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

SALMON WITH ROASTED VEGETABLES

Steps:

• Heat 1 tbsp oil.
• Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
• Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
• Put vegetables in 425° oven for 25 minutes.
• Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
• Remove and enjoy.

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

BAKED SALMON WITH VEGGIES

Steps:

• Heat oven to 375°F.
• Place fish, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

EASY STEAMED SALMON WITH VEGETABLES

Steps:

• Combine hoisin and Sriracha in a small bowl; mix well with a fork.
• Place a steamer in water in a stir-fry wok; bring water to a boil.
• Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
• Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

ROASTED GARLIC-SALMON WITH VEGETABLES

Steps:

• Heat oven to 400°F.
• Spread red peppers and onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic. Cut 1 lemon half into thin slices; spread over ingredients in baking dish. Sprinkle with black pepper; top with fish.
• Squeeze juice from remaining lemon half over fish. Pour pasta sauce over ingredients in baking dish; top with remaining ingredients. Cover.
• Bake 25 to 30 min. or until fish flakes easily with fork. Remove baking dish from oven. Heat broiler.
• Broil ingredients in baking dish, uncovered and 4 inches from heat, 5 min. or until bread crumbs are golden brown.

ROASTED SALMON WITH ROOT VEGETABLES

Steps:

• preheat oven to 425 degrees.
• Coat 2 foil-lined baking sheets with non stick cooking spray.
• Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
• Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
• Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
• Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
• Sprinkle with remaining salt and pepper and drizzle with lemon juice.
• Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
• Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
• Transfer vegetables to a platter and top with the salmon.