Roasted Salmon With Lemon Relish Recipes

ROASTED SALMON WITH WALNUT-PEPPER RELISH

Roasted Salmon With Walnut-Pepper Relish image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Steps:

Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Nutrition Facts : Calories 446 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 207 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 46 grams, Sugar 1 grams

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

Ingredients

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.

ROASTED SALMON WITH LEMON RELISH

Roasted Salmon With Lemon Relish image

From "Everyday Food" episode 501, "All in One Bag." Pine nuts, raisins and lemon zest all point to the Sicilian inspiration for this dish.

Provided by DrGaellon

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup pine nuts
1/4 cup raisins
1 lemon, zest of
4 (6 ounce) salmon fillets
kosher salt
ground black pepper
1/4 cup coarsely chopped parsley
1 lemon, juice of
3 tablespoons extra virgin olive oil
5 cups Baby Spinach, washed and dried

Steps:

Spread pine nuts on a cookie sheet. Toast in preheated 450°F oven for 5-7 minutes until golden. Watch carefully to prevent burning. Set aside.
Place raisins in a small bowl. Peel lemon with a vegetable peeler, then slice into fine julienne. Add julienned lemon zest to bowl and cover with boiling water.
Place salmon on a cookie sheet. Sprinkle with salt and pepper. Roast in same 450°F oven 8-10 minutes until just firm to the touch.
Strain water off relish ingredients. Add pine nuts to raisins and zest. Add parsley, lemon juice, olive oil, salt and pepper. Stir well.
Divide spinach amongst 4 plates. Add 1 piece of salmon to each, and top salmon with relish.

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