Baked Salmon With Red Potatoes And Squash Recipes

GARLIC BUTTER BAKED SALMON

Steps:

• Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
• Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
• Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
• Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
• Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

BAKED SALMON WITH RED POTATOES AND SQUASH

Steps:

• Cut potatoes into small bite sized chunks.
• Slice zucchini and yellow squash into 1/4" slices.
• Mince all garlic. Use more or less to your taste.
• Slice lemon in to 8ths.
• Turn oven on to 350 degrees.
• In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high.
• Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme.
• Toss in pan or use a spatula so that all the potatoes are evenly covered.
• Season zucchini and squash the same as the potatoes.
• Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium.
• Add zucchini and squash to potatoes and toss (or turn with spatula).
• Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash).
• Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH.
• In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket.
• Sprinkle salmon with chili powder, and pepper.
• After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).

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!

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.