Skillet Salmon With Vegetables Recipes

SKILLET SALMON WITH VEGETABLES

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!

ONE PAN BAKED SALMON AND VEGETABLES

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.

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

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!