Salmon Vegetable Bake Recipes

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ONE PAN BAKED SALMON AND VEGETABLES



One Pan Baked Salmon And Vegetables image

Salmon and vegetables baked together in one pan for an easy, healthy and quick dinner. Salmon fillets and fresh veggies rubbed with olive oil, herbs and spices and, baked to perfection.

Provided by Swati Kadam Gulati

Categories     Lunch / Dinner     Main or Side

Time 28m

Number Of Ingredients 11

12-16 oz salmon cut into 4 fillets (see notes)
1 zucchini
1 red and yellow pepper each
1 medium onion
1 tsp Italian seasonings
1 tsp paprika
1 tsp garlic powder
salt and pepper
1 tbsp olive oil divided
2-3 tbsp fresh parsley finely chopped
1 lemon cut into wedges or slices

Steps:

  • Preheat oven to 400F.
  • In a small bowl mix Italian seasoning, paprika, garlic powder, salt, and pepper.
  • Cut zucchini, peppers, and onion into 1/2" cubes. Place all vegetables on the baking sheet.
  • Add half the spice mixture, 1/2 tbsp olive oil (reserve remaining oil and spices for the salmon) and mix thoroughly to coat all the vegetables. Evenly spread the veggies on the baking sheet pan and cook the vegetables in the oven for 10 min.
  • Remove the pan and make space for the salmon fillets. Rub remaining spice mixture on the salmon fillets and place them in the gap among the vegetables. Drizzle remaining oil on the salmon.
  • Return the pan to oven and cook for 5-8 min or until salmon is well done.
  • Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 26 g, Fat 3.5 g, SaturatedFat 0.7 g, Cholesterol 69 mg, Fiber 1.8 g, Sugar 3.8 g, ServingSize 1 serving

SALMON & VEGETABLE BAKE



Salmon & Vegetable Bake image

Make and share this Salmon & Vegetable Bake recipe from Food.com.

Provided by hectorthebat

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

300 g jersey royal potatoes, quartered
salmon fillet
225 g cherry tomatoes, on the vine
150 g bunch asparagus, woody ends trimmed
zest 1 lemon
1 teaspoon rapeseed oil

Steps:

  • Preheat the oven to 180c/160c fan/gas 4.
  • Put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes Drain.
  • Put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes, and asparagus around them. Drizzle over the oil and season with freshly ground black pepper.
  • Bake for 15-18 mins, or until the fish flakes easily. Sprinkle over the lemon zest to serve.

Nutrition Facts : Calories 162.2, Fat 0.6, SaturatedFat 0.1, Sodium 27.9, Carbohydrate 35.8, Fiber 6.8, Sugar 6.5, Protein 6.3

BAKED SALMON FILLETS AND VEGETABLES



Baked Salmon Fillets and Vegetables image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

2 salmon fillets, each about 8 ounces
Salt and freshly ground black pepper
2 tablespoons butter
1 small carrot and 1 small stalk celery, each peeled and grated
4 large mushroom caps. thinly sliced
2 scallions, cut into 3 inch julienne
1/4 cup heavy cream, fish stock or lemon juice

Steps:

  • Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.

ROASTED SALMON AND VEGETABLES



Roasted Salmon and Vegetables image

Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 10

1 1/4 pounds carrots, cut into 1-inch pieces
2 medium red onions, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
8 skinless salmon fillets (2 pounds total)
1/2 pound orzo
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Nutrition Facts : Calories 521 g, Fat 18 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY



One-Pan Salmon And Veggies Recipe by Tasty image

Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus

Provided by Robin Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 lb small red potato, or yellow, quartered
4 tablespoons olive oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455g)

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
  • Bake for 30 minutes.
  • Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
  • Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
  • Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
  • Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
  • Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams

SALMON WITH ROOT VEGETABLES



Salmon with Root Vegetables image

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/4-inch cubes
2 medium turnips, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon sea salt, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
6 salmon fillets (6 ounces each)

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges

ROASTED SALMON AND VEGETABLES



Roasted Salmon and Vegetables image

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2 cups refrigerated new potato wedges with skins (from 20-oz bag)
2 small zucchini, quartered lengthwise, then cut into 2-inch pieces
1 medium red bell pepper, cut into 2-inch pieces
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried tarragon leaves
1/4 teaspoon pepper

Steps:

  • Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
  • Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
  • Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

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