Salmon And Broccoli Lasagna Recipes

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15-MINUTE BROILED SALMON AND BROCCOLI



15-Minute Broiled Salmon and Broccoli image

This easy sheet tray dinner comes together in a snap thanks to an oft-forgotten workhorse of the kitchen: the broiler. The high heat it provides perfectly chars pre-cut broccoli florets and cooks salmon quickly. The creamy Dijon sauce acts as a protective barrier against overcooking, and keeps the fish moist in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

One 12-ounce bag broccoli florets
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 scallions
1 medium lemon
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Four 6-ounce center-cut skinless salmon fillets

Steps:

  • Preheat the broiler and set a rack 2 inches from the heat.
  • On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon.
  • Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
  • Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
  • Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately.

5-INGREDIENT SALMON AND BROCCOLI STIR-FRY



5-Ingredient Salmon and Broccoli Stir-Fry image

When fresh wild Alaskan salmon is out of season, what's a girl to do? It's frozen salmon to the rescue. Since the texture of seafood changes from freezing, it's important to add moisture back in and cook it right. I've discovered that cutting salmon into bite-size pieces, like those in this stir-fry, enhances the texture of this omega-3-rich fish.

Provided by Michelle Dudash

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 large bunch broccoli, florets cut bite-size, long stems sliced (about 4 cups)
Finely grated zest and juice of 1 medium orange (See Cook's Note)
2 teaspoons reduced-sodium soy sauce, plus more for serving
1 pound salmon, skinned, patted dry and cut into bite-size pieces
2 cloves garlic, minced
Serving suggestions: rice or noodles

Steps:

  • Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
  • Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce.

Nutrition Facts : Calories 265 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 240 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 22 grams

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER



Sheet-Pan Salmon and Broccoli With Sesame and Ginger image

A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.

Provided by Lidey Heuck

Categories     dinner, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
1/2 lime, for serving
Sesame seeds, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
  • Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
  • While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
  • Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
  • Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
  • Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

SALMON WITH BROCCOLI AND PASTA



Salmon with Broccoli and Pasta image

"This dinner is meant to help you eat healthy while saving time cooking and cleaning. The recipe takes roughly 20 minutes from start to finish and is a breeze to clean up." Linda Halone - Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
3-1/2 cups chopped fresh broccoli
6 salmon fillets (4 ounces each)
3/4 teaspoon seafood seasoning
2-1/2 cups chopped fresh tomatoes
1 package (7 ounces) mozzarella and Asiago cheese with roasted garlic
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook spaghetti according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle salmon with seafood seasoning. Cook in batches on an indoor grill for 5 minutes or until fish flakes easily with a fork., Drain spaghetti and broccoli; transfer to a large bowl. Add the tomatoes, cheese, oil, salt and pepper; toss to coat. Serve with salmon.

Nutrition Facts : Calories 544 calories, Fat 29g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 39g protein.

SALMON AND BROCCOLI LASAGNA



Salmon and Broccoli Lasagna image

Both salmon and broccoli are such healthy foods and this sounds like a wonderful spin on a lasagna that uses both of them. Also, the use of fat free milk and lower fat cheese can help reduce the fat found in traditionally Italian lasagna. I found this recipe in the Rosemary Conley recipe book 'Eat Yourself Slim' and the recipe says it is suitable for home freezing.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces broccoli, trimmed
4 (6 ounce) salmon fillets
1 pint nonfat milk
2 teaspoons Dijon mustard
2 teaspoons vegetable bouillon granules
2 tablespoons cornflour
4 ounces brown button mushrooms, sliced
2 ounces low-fat cheddar cheese, grated
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
8 ounces no-boil lasagna noodles

Steps:

  • Preheat the oven to 375°F.
  • Cook the broccoli in boiling salted water, drain and set aside.
  • Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
  • Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
  • Reheat the milk, adding the mustard and stock granules to the saucepan.
  • Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
  • Add the mushrooms and cheese and mix well.
  • Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
  • Stir in the herbs.
  • Place a thin layer of sauce in the bottom of an oven proof dish.
  • Cover with sheets of lasagna without overlapping.
  • Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
  • Bake in the oven for 30 to 35 minutes until bubbling hot.

Nutrition Facts : Calories 320.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 82.8, Sodium 313.5, Carbohydrate 14, Fiber 2.1, Sugar 7.8, Protein 44.9

SALMON AND BROCCOLI LASAGNA



Salmon and Broccoli Lasagna image

The beauty of this dish is there's no sauce to make. The layers of lasagna are moistened with a blend of soft cheese and cream, flecked through with dill and sharpened with a little lemon juice. It tastes quite rich so a little goes a long way, which is good as it's definitly not fat free!!! Great dinner party entree!!!

Provided by MarieRynr

Categories     Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 (250 g) container mascarpone cheese
1 (250 g) container ricotta cheese
1 (284 ml) carton single cream
3 tablespoons chopped dill
2 tablespoons lemon juice
1 lb salmon fillet, skinned
10 ounces broccoli, cut into small florets
9 ounces fresh lasagna noodles, from chiller cabinet in store
1/4 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 350*F.
  • Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
  • Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
  • Drain again.
  • Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
  • Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
  • Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
  • Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
  • Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.

Nutrition Facts : Calories 664.6, Fat 28.2, SaturatedFat 15.3, Cholesterol 141.5, Sodium 278.4, Carbohydrate 57.9, Fiber 3.9, Sugar 2.8, Protein 44.4

SALTY-SWEET BARBECUE SALMON AND BROCCOLI



Salty-Sweet Barbecue Salmon and Broccoli image

This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.

Provided by Kay Chun

Categories     dinner, weeknight, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound broccoli florets, cut into 1-inch pieces (about 8 cups)
12 scallions, trimmed and halved crosswise
1 (1-inch) piece fresh ginger, peeled and julienned (about 1 1/2 tablespoons)
1/4 cup safflower or canola oil
Kosher salt and black pepper
2 tablespoons finely chopped yellow onion
1 tablespoon minced garlic
1 teaspoon tomato paste
3 tablespoons turbinado sugar (or 2 tablespoons light brown sugar)
6 tablespoons oyster sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon low-sodium soy sauce
4 (6-ounce) skin-on salmon fillets
Steamed rice, for serving

Steps:

  • Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
  • While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
  • Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
  • Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.

SPINACH AND SALMON LASAGNA



Spinach and Salmon Lasagna image

A rich, creamy salmon lasagna. Goes well with a dry white wine.

Provided by ricainrico

Categories     Seafood     Fish     Salmon

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 shallots, chopped
2 (4 ounce) fillets salmon, cut into chunks
1 (16 ounce) container mascarpone cheese
¼ teaspoon saffron
1 tablespoon milk, or as needed
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 lemon, juiced
12 no-boil lasagna noodles
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese

Steps:

  • Preheat the oven to 410 degrees F (210 degrees C).
  • Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
  • Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
  • Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
  • Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 20.6 g, Cholesterol 98.2 mg, Fat 34.5 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 17.4 g, Sodium 512.6 mg, Sugar 3.1 g

SALMON LASAGNA



Salmon Lasagna image

This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!

Provided by Cici Zeits

Categories     Seafood     Fish     Salmon

Time 1h25m

Yield 12

Number Of Ingredients 11

2 tablespoons vegetable oil
¼ cup all-purpose flour
3 cups milk
¼ cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
2 (9 ounce) boxes frozen creamed spinach, thawed
4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) can salmon, drained and flaked
aluminum foil

Steps:

  • Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
  • Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 18 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.8 g, Protein 26.8 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 3.6 g

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From olivemagazine.com
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SALMON LASAGNA WITH ZUCCHINI - A HEDGEHOG IN THE KITCHEN
2017-05-01 Cook for approximately 8 minutes, or until the salmon is cooked through. Heat 6 cups of water in a large pot on high heat. When the water begins to boil, add the sheets of lasagna. Turn off the heat. Leave the pasta in the water for 5 minutes. Heat oven to 360°F (180°C). In a baking dish, add a layer of zucchini, 2 layers of lasagna, a layer ...
From ahedgehoginthekitchen.com
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EASY CHICKEN BROCCOLI LASAGNA - GET ON MY PLATE
2021-12-02 Step 1: Spread a few tablespoons of sauce into your baking dish. Then, layer on noodles. Step 2: Cover the noodles with chicken. Step 3: Layer on your broccoli and mozzarella cheese. Step 4: Top with Alfredo sauce. Repeat layers one time, leaving off last cheese layer. Bake covered at 350°F for 40 minutes.
From getonmyplate.com
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BAKED GARLIC LEMON SALMON WITH BROCCOLI - LAUGHING SPATULA
Instructions. Preheat oven to 375 degrees farenheit. Create open foil 'pouches' and place on a sheet pan (to prevent potential dripping incase of foil ripping). Add salmon to foil pouch. Add broccoli. Drizzle salmon & broccoli with 1 tbsp of olive oil per pouch. Add butter on top of salmon, followed by garlic & salt/pepper.
From laughingspatula.com
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SALMON BROCCOLI LASAGNA | LASAGNE RECIPES, BEST PASTA RECIPES ...
May 12, 2014 - Salmon Broccoli Lasagna ! How to cook Salmon Lasagne Recipe – Salmon Lasagna – pasta salmon recipe Learning cooking Salmon Lasagne Recipe CLICK HERE to …
From pinterest.com
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BROCCOLI AND SALMON RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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RECIPE: SALMON LASAGNA - RECIPELINK.COM
Salmon Lasagna 15 oz Ricotta cheese 1 1/2 cup grated Jarsberg cheese 10 oz. frozen, chopped spinach (thawed) and squeezed dry 1 1/4 cup milk, divided 1 egg 1/4 tsp salt 1/8 tsp nutmeg 1 tbsp butter or margarine 2 cloves minced garlic 2 tbsp all-purpose flour 1 can (7 1/2 oz.) salmon, drained, skin and bones removed 1/4 cup chopped fresh dill Juice of lemon 8 oz lasagna …
From recipelink.com
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Top Asked Questions

How to cook salmon lasagna with mozzarella?
Preheat the oven to 180°C (350°F). Add a little of the sauce to an ovenproof dish measuring at least 30x19cm (10 cup capacity). Add a layer of lasagna sheets and another layer of the sauce. Spread the salmon over the sauce and top with half of the shredded mozzarella. I didn’t go too crazy with the mozzarella here, you can add more if you like.
How do you make salmon lasagne with prawns?
Remove the salmon skins (if any) and dice the fish into 3cm chunks. Stir the salmon into the sauce along with the prawns, broccoli and dill. Spoon 1 /2 of the sauce into a 2-litre ovenproof dish, top with 2-3 lasagne sheets (depending on the dish size). Add the remaining sauce and top with another 2-3 sheets of pasta.
How do you cook salmon lasagna with ricotta and ricotta?
Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon.
Is broccoli and salmon pasta good for You?
This broccoli and salmon pasta is a great go-to for a healthy weekday dinner. This broccoli and salmon pasta is packed with protein, omega-3 and vitamin C as our recipe uses different types of green vegetables, boneless salmon fillets and tagliatelle. It’s a nutritious and filling meal, ready from start to finish in just 20 minutes.

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