Roasted Salmon With Zucchini Lemon And Dill Recipes

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ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL



Roasted Salmon with Zucchini, Lemon, and Dill image

Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 6

1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
Coarse salt and ground pepper
4 (about 8 ounces each) skinless salmon fillets

Steps:

  • Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
  • Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g

SALMON AND ZUCCHINI SHEET PAN DINNER



Salmon and Zucchini Sheet Pan Dinner image

This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1/4 cup parsley leaves, chopped
Kosher salt and freshly ground black pepper
2 large plum tomatoes, halved crosswise
Nonstick cooking spray
2 medium zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick)

Steps:

  • Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
  • Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

SALMON WITH LEMON AND DILL



Salmon with Lemon and Dill image

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Provided by Michelle Ramey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
  • Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g

ROASTED DILL SALMON



Roasted Dill Salmon image

This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

Provided by Naz Deravian

Categories     dinner, quick, seafood, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds skin-on, center-cut salmon fillet
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon dried dill or 3 tablespoons chopped fresh dill
1 large garlic clove, crushed
1/4 teaspoon ground turmeric
1/8 teaspoon ground saffron (optional)

Steps:

  • Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
  • Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
  • Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

EASY LEMON AND DILL SALMON



Easy Lemon and Dill Salmon image

Simple, easy and clean way to bake salmon. I make this in my toaster oven, and it is absolutely delicious and quick! I normally serve it with my favourite stir-fried vegetables, but also enjoy it over fresh spinach leaves. Also tastes nice the next day mixed through a fresh salad.

Provided by muvisionate

Categories     One Dish Meal

Time 20m

Yield 2 mains, 2 serving(s)

Number Of Ingredients 4

1 tablespoon lemon juice
1 teaspoon dried dill
280 g salmon fillets
1 tablespoon olive oil

Steps:

  • Preheat oven to 180°C.
  • Rub 2 sheets of aluminium foil with olive oil. (1/2 Tbsp per sheet).
  • Slice salmon fillet in half, and place 1 piece on each sheet of foil.
  • Mix lemon juice and dill together.
  • Drizzle lemon mix over fillets, and wrap up parcels.
  • Place in the oven for 20 - 25min, or until it flakes easily with a fork.
  • Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.

Nutrition Facts : Calories 225.2, Fat 11.6, SaturatedFat 1.7, Cholesterol 72.8, Sodium 95, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 28

BROILED SALMON WITH LEMON AND DILL



Broiled Salmon with Lemon and Dill image

I love salmon. Oftentimes it's so smothered in things. I wanted to make a broiled recipe that let the salmon shine on its own.

Provided by Sloppy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 7

2 pounds salmon, skinned and deboned
2 tablespoons olive oil
1 lemon
½ tablespoon chopped fresh dill, or more to taste
½ tablespoon garlic powder, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
  • Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 3.8 g, Cholesterol 97.5 mg, Fat 14.5 g, Fiber 1.5 g, Protein 42.1 g, SaturatedFat 2.8 g, Sodium 395.1 mg, Sugar 0.3 g

BAKED SALMON WITH ZUCCHINI AND DILL CREAM



Baked Salmon With Zucchini and Dill Cream image

Another salmon recipe from the Pacific NW, this tastes good and has a great presentation. The zucchini slices are placed on the fillet to look like fish 'scales'. Great way to get kids to eat zucchini because they like the fun way it looks. This recipe is from the RSVP section of Bon Appetit from the Le Plumet Royal restaurant in the Peacock Inn, Princeton University.

Provided by lazyme

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons dry white wine
1 1/2 cups whipping cream
28 ounces salmon fillets, 1-inch thick
3 medium zucchini, thinly sliced
2 tablespoons olive oil
1/2 cup leek, julienned
1/2 cup carrot, julienned
1/2 cup yellow squash, julienned
1/2 cup celery root, julienned
1/2 cup red bell pepper, sliced
3 tablespoons fresh dill, chopped

Steps:

  • Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside.
  • Preheat oven to 350ºF. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper.
  • Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.

Nutrition Facts : Calories 664.9, Fat 47, SaturatedFat 22.7, Cholesterol 224.4, Sodium 214.8, Carbohydrate 14.3, Fiber 3.1, Sugar 5.3, Protein 43.8

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