ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY
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
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
ROASTED SALMON & VEG TRAYBAKE
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
Provided by Jamie Oliver
Categories Mains Easter treats Dinner Party Potato Tomato Salmon
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
- Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
- Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
- Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
- Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
- To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
- Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.
Nutrition Facts : Calories 431 calories, Fat 24.8 g fat, SaturatedFat 5.5 g saturated fat, Protein 31 g protein, Carbohydrate 22.3 g carbohydrate, Sugar 5.8 g sugar, Sodium 0.9 g salt, Fiber 0.9 g fibre
ONE-PAN LEMON HERB SALMON & VEGGIES RECIPE BY TASTY
Here's what you need: garlic, dried rosemary, dried oregano, dried basil, olive oil, lemon juice, salmon, large zucchini, mushroom, yellow bell pepper, cherry tomato, olive oil, salt, pepper
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
- Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
- Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
- Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 28 grams, Sugar 6 grams
SALMON WITH ROOT VEGETABLES
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
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
SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
SKILLET SALMON WITH VEGETABLES
This quick and easy Skillet Salmon with Vegetables is perfect for busy weeknights!
Provided by Mariam E.
Categories Main Dishes
Time 25m
Number Of Ingredients 16
Steps:
- In a bowl, mix the salmon marinade together well. Then add in the salmon cubes and lightly toss them with a fork. Do it gently to avoid breaking the salmon cubes.
- Wash and cube the vegetables.
- In a non-stick 12 inch skillet or pan, heat one tbsp. of olive oil and sauté the vegetables until tender. Remove and set aside.
- In the same skillet, add another 1 tbsp. of olive oil and place the salmon cubes on the skillet leaving space between them. Do not over crowd. Sauté them in two batches if needed.
- Sauté the cubes on each side for 1-3 minutes, depending on the size of your cubes. Mine were small so it took 1-2 minutes only for each side to cook and get a golden brown crust.
- Once the salmon cooks, add in the vegetables. Toss them lightly together, again be gentle not to crush the salmon. Cook for another 1-2 minutes.
- Squeeze some lime or lemon juice on top if prefered, this is optional. Serve along with some rice or potatoes and enjoy!
Nutrition Facts : Calories 296 kcal, Carbohydrate 13 g, Protein 26 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 504 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ONE PAN BAKED SALMON AND VEGETABLES
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
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 STIR FRY WITH VEGETABLES
Salmon Stir Fry with broccoli, carrots, squash and more makes for a nutrient-dense dinner recipe!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
- Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
- Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
- Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
- Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
- Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Fat 11 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, ServingSize 1 of 3, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SALMON WITH VEGETABLE SALSA
This recipe is delightful. You can pair the salsa with grilled chicken breasts or barbecued shrimp kabobs, too. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside., Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 438 calories, Fat 28g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 721mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 36g protein.
GRILLED SALMON WITH VEGETABLES
Being an Alaskan, I am always looking for new ways to prepare salmon. I came up with this recipe and have had people who don't even like salmon tell me it's good. We usually cook this on our grill but I have done it in the oven also and it has turned out just as good. Practically within throwing distance of the Copper River, I prefer Copper River red salmon, however, silver and king salmon work great as well!
Provided by GakonaBaby
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
- Oil large sheet of heavy duty aluminum foil.
- Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
- Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
- Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
- Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
- Dish is done when fish flakes and vegetables are cooked but still firm.
Nutrition Facts : Calories 173.3, Fat 13.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 194, Carbohydrate 3.5, Fiber 0.8, Sugar 0.6, Protein 9.2
SAUTéED SALMON WITH VEGETABLES
Do you like salmon and want to prepare a nutritious and quite tasty lunch? This sautéed salmon recipe with vegetables has excellent presentation and is delicious, try it!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosSUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-2').display(); }); blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Salmon, olive oil, carrots, broccoli HOW TO MAKE SAUTÉED SALMON WITH VEGETABLES: Season the salmon with salt, pepper and lemon juice. Let marinate for one hour. Peel, wash the carrots and cut them into strips. Put the carrots in a saucepan with water and boil over medium-high heat about 10 minutes. Add the broccoli and cook for more 5 minutes. Turn off the heat and drain the vegetables with a skimmer; set aside. Pour the olive oil, the onion cut into round slices and the brown sugar in a frying pan and saute over low heat about 5 minutes. Add the salmon steaks and cook them on both sides over medium-low heat about 7 to 8 minutes. Remove the salmon for a dish, add the carrot and the broccoli to the skillet and saute over medium-low heat about 3 to 4 minutes. Turn off the heat and serve with boiled potato. YOU MAY ALSO LIKE: - Salmon with caramelized apple - Salmon with onions - Salmon in tomato sauce - Salmon with clams
Categories Fish, Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Season the salmon with salt, pepper and lemon juice. Let marinate for one hour.
- Peel, wash the carrots and cut them into strips. Put the carrots in a saucepan with water and boil over medium-high heat about 10 minutes. Add the broccoli and cook for more 5 minutes. Turn off the heat and drain the vegetables with a skimmer; set aside.
- Pour the olive oil, the onion cut into round slices and the brown sugar in a frying pan and saute over low heat about 5 minutes, stirring occasionally. Add the salmon steaks and cook them on both sides over medium-low heat about 7 to 8 minutes.
- Remove the salmon for a dish, add the carrot and the broccoli to the skillet and saute over medium-low heat about 3 to 4 minutes. Turn off the heat and serve with boiled potato.
Nutrition Facts : Sautéed salmon with vegetables Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 732 Total Fat 42.5 g(65%) Saturated Fat 6 g(30%) Cholesterol 132 mg(44%) Sodium 323 mg(13%) Total Carbohydrate 31 g(10%) Protein 62 g
SEARED SALMON WITH THAI VEGETABLES
Steps:
- For salmon:
- Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
- For dressing:
- Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
- Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
- Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.
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- Preheat oven to 375 and spray a cooking sheet with cooking spray. Lay the salmon skin side down surrounded by chopped vegetables.
- In a small bowl, whisk together Thai sweet chili sauce, soy sauce, ginger, lime juice, and red pepper flakes. Reserve 1/4 cup of the marinade and drizzle the rest of the marinade over the salmon and vegetables.
- Cover with foil and bake for 15 minutes. Remove foil and broil for another 5-7 minutes until the top starts to blacken.
- Remove salmon from the oven and brush remaining marinade on top. Garnish with fresh cilantro and lime slices of desired.
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- Combine veggies in a large sheet pan. Season the veggies with salt, pepper, and olive oil. Place the fillets next to the veggies and bake 18-20 minutes or until the salmon is cooked and the veggies are tender.
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4.6/5 (16)Total Time 1 hrCategory Main CourseCalories 618 per serving
- Chop the vegetables and place them in a large casserole dish. Drizzle them liberally with avocado oil (about 3 tablespoons). Sprinkle with half of the sea salt, lemon pepper, dried parsley, and ground ginger (reserve the remaining half of the seasonings for the salmon). Use your hands to toss everything together until the vegetables are well coated in oil and seasonings.
- Bake on the center rack of the preheated oven 25 minutes. Stir the vegetables well and continue baking another 10 minutes.
- While the vegetables are baking, slice the salmon into portion size fillets (if they aren’t already). Coat with avocado oil and sprinkle with sea salt, lemon pepper, dried parsley, and ground ginger.
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5/5 (2)Calories 396 per servingServings 4
- Combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, beans, and potato in a medium bowl; toss to coat. Place potatoes on a jelly-roll pan lined with foil; bake at 450º for 10 minutes.
- Reduce oven temperature to 425º. Add beans and tomatoes to pan; move potato mixture to one side of pan. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Drizzle juice and Worcestershire sauce over fish. Add fish to pan. Bake at 425º for 18 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges, if desired.
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Ratings 1Category Entree, Main Course, SeafoodCuisine AmericanTotal Time 25 mins
- Place salmon pieces in a medium sized bowl with a sprinkling (1-2 tablespoons extra virgin olive oil). Gently move the salmon around the dish to coat with the oil and add a pinch of salt and pepper to the salmon. Set aside.
- In a jar, add the basil leaves, chopped, 3 tablespoons EVOO, 1 tablespoon sherry wine vinegar, oregano, and a pinch of salt and pepper. Shake the jar until all ingredients are combined. Set aside.
- Place skillet on stove on medium low heat. Add a tablespoon of extra virgin olive oil and add your veggies, zucchini, pepper and tomatoes. Add a pinch of salt and pepper.
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5/5 Total Time 30 minsServings 4
- In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.
- In the skillet, heat the 3 tablespoons of vegetable oil. Add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes. Add the turmeric and cook, stirring, until fragrant. Add the coconut milk, lime pickle and remaining water and bring to a simmer. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
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- Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat.
- Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat.
- Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.
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- Preheat oven to 350°F. Rub 2 tablespoons of olive oil on salmon filet on both sides, making sure to cover completely.
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