Salmon Red Potatoes And Broccoli Recipes

ROASTED SALMON WITH SWEET POTATOES AND BROCCOLINI

Roasted Salmon with Sweet Potatoes and Broccolini image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 sweet potatoes
4 cups roughly chopped trimmed broccolini (bottom 1 inch of stems trimmed)
1 red onion, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon herbes de provence
Kosher salt and freshly ground black pepper
4 skinless salmon fillets, about 6 ounces each
2 tablespoons white wine
1 lemon, juiced
1/2 cup sliced scallions
Fresh cilantro leaves, for garnish

Steps:

Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F.
Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges).
Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper.
Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes.
Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.

ROASTED SALMON WITH RED POTATOES AND DILL

Roasted Salmon With Red Potatoes and Dill image

This is one of those great meal ideas for after work. I'm always looking for quick, easy and delicious dinners that combine fresh ingredients in a flash. I believe this originally appeared in Good Housekeeping magazine but have seen it on other cooking sites with no reference.

Provided by WildLime

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs red potatoes, cut into 1-inch chunks
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) salmon fillets
1/2 teaspoon salt
2 tablespoons horseradish
1/2 cup fresh dill, divided

Steps:

Preheat oven to 450°.
In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
Toss potatoes with remaining dill and serve alongside the salmon.

Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9

SALMON, RED POTATOES, AND BROCCOLI- RECIPE

Salmon, red potatoes, and broccoli- Recipe image

Provided by á-177530

Number Of Ingredients 11

Ingredients

4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 1/2 inches thick
2 teaspoons plus 5 tablespoons extra-virgin olive oil
Salt and pepper
1 pound small red potatoes, unpeeled, halved (Use small red potatoes measuring 1 to 2 inches in diameter for this recipe.)
1 pound broccoli florets, cut into 2-inch pieces
Dressing chive sauce
1/4 cup minced fresh chives
2 tablespoons whole-grain mustard
2 teaspoons lemon juice
1 teaspoon honey
Lemon wedges

Steps:

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Pat salmon dry with paper towels, then rub all over with 2 teaspoons oil and season with salt and pepper. Refrigerate until needed. 2. Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss broccoli, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange broccoli on other half of sheet. 3. Roast until potatoes are light golden brown and broccoli is dark brown on bottom, 22 to 24 minutes, rotating sheet halfway through baking. 4. Meanwhile, combine chives, mustard, lemon juice, honey, remaining 2 tablespoons oil, pinch salt, and pinch pepper in bowl; set chive sauce aside. 5. Remove sheet from oven and transfer broccoli to platter, browned side up; cover with foil to keep warm. Using spatula, remove any bits of broccoli remaining on sheet. (Leave potatoes on sheet.) 6. Place salmon skinned side down on now-empty side of sheet, spaced evenly. Place sheet in oven and immediately reduce oven temperature to 275 degrees. Bake until centers of fillets register 125 degrees (for medium-rare), 11 to 15 minutes, rotating sheet halfway through baking. Transfer potatoes and salmon to platter with broccoli. Serve with lemon wedges and chive sauce. WHEN IS SALMON DONE? We like to serve salmon medium-rare, when the center of the fillet registers 125 degrees.

ROASTED SALMON WITH CRISPY POTATOES AND BROCCOLI RECIPE

Roasted Salmon with Crispy Potatoes and Broccoli Recipe image

Provided by tschnet1

Number Of Ingredients 9

Ingredients

1 large head broccoli, cut into small florets (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/8" thick rounds
1 large red onion, cut into 1/4" thick wedges
3 tbsp olive oil
kosher salt and pepper
4 skinless salmon fillet
1/4 cup mayonnaise
1 tbsp fresh lemon juice
1/2 small cloves garlic, mashed into a paste

Steps:

Heat oven to 450%. On a rimmed sheet, toss together the broccoli potatoes and onion with the oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in an even layer and roast for 15 minutes. Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice and garlic. Serve with the fish and the vegetables.

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