Salmon Dinner Recipes

EASY SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Add potatoes to a parchment paper-lined baking sheet.
• Season with olive oil, thyme, salt, and pepper.
• Bake for 20 minutes.
• To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
• On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
• Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
• Top salmon with lemon slices and thyme springs.
• Bake for 12-14 minutes or until salmon is cooked.
• Enjoy!

BROILED SALMON WITH MUSTARD AND LEMON

Steps:

• Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
• In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
• Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.

GOURMET SALMON DINNER RECIPE BY TASTY

Steps:

• Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
• Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
• Add the milk, white pepper, and salt and stir to incorporate.
• Transfer the shallot mixture to a food processor and process until smooth.
• Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
• Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
• Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
• Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
• Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
• Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
• Add the potato puree to plates and top with the sautéed vegetables and salmon.
• Enjoy!