One Pot Salmon Soba Dinner For Two Recipe By Tasty

EASY SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Add potatoes to a parchment paper-lined baking sheet.
• Season with olive oil, thyme, salt, and pepper.
• Bake for 20 minutes.
• To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
• On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
• Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
• Top salmon with lemon slices and thyme springs.
• Bake for 12-14 minutes or until salmon is cooked.
• Enjoy!

SALMON DINNER FOR TWO RECIPE BY TASTY

Steps:

• For the Garlic Smashed Potatoes - Boil potatoes in a medium pot for 15-20 minutes or until tender.
• Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
• Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
• Bake at 425˚F (220˚C) for 15-20 minutes or until crispy.
• Garnish with thyme.
• For the Herb Crusted Salmon - In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
• Place salmon and asparagus on parchment covered oven tray.
• Drizzle with olive oil and garnish with salt and pepper.
• Spoon herb mix onto salmon fillets and coat evenly.
• Bake at 425˚F (220˚C) for 12-14 minutes.
• For the Chocolate Peanut Butter Skillet Brownie - In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
• Transfer mix into skillet.
• Spoon softened peanut butter into skillet and mix in using a knife.
• Bake at 350˚F (180˚C) for 10-15 minutes or until toothpick comes out of the brownie clear.
• If desired, garnish with ice cream.
• Nutrition Calories: 1723 Fat: 143 grams Carbs: 49 grams Fiber: 10 grams Sugars: 11 grams Protein: 76 grams
• Enjoy!

ONE-POT SALMON & SOBA DINNER FOR TWO RECIPE BY TASTY

Steps:

• In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and ¼ teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
• In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and ¼ teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
• Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15-30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
• Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
• Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
• Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
• Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
• Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
• Peel the egg and cut in half.
• Toss the cooled noodles in a medium bowl with ¾ cup (80 ml) of the dressing, reserving the remaining dressing for serving.
• Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
• Enjoy!

ONE-POT SOBA WITH SALMON

Steps:

• In 5-quart Dutch oven, beat oil, gingerroot, garlic and honey with whisk. Beat in water and soy sauce. Heat to boiling over high heat.
• Add whites of green onions, the carrots and salmon; return to boiling. Reduce heat to simmering and cook 2 minutes, then increase heat to high. Add noodles; heat to simmering. Reduce heat to medium; cook 6 minutes longer.
• Meanwhile, microwave frozen sugar snap peas as directed on box 3 1/2 minutes; let stand 1 minute. Stir into noodle mixture. Cover; remove from heat, and let stand 1 minute.
• Stir in lime juice; top with green onions, and serve.

MAPLE-GLAZED SALMON RECIPE BY TASTY

Steps:

• For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
• For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
• In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
• Set aside 2 tablespoons for topping later.
• Place salmon fillets inside the bowl and make sure each side is covered with sauce.
• Sear the salmon 2-3 minutes on each side.
• Brush the tops with the sauce set aside.
• With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
• Drain under cold water to stop the cooking.
• In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
• On each plate, serve a filet of salmon and scoop of broccoli.
• Top with reserved marinade and sprinkle parsley for garnish.
• Enjoy!

ONE-PAN TERIYAKI SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a baking sheet, combine broccoli, carrots, oil, salt, and pepper.
• Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer.
• Lay the two salmon fillets on the vegetables.
• In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps.
• Spread the glaze evenly on top of the two salmon fillets.
• Bake for 12 minutes.
• Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
• Glaze the salmon with any remaining juices. Serve!
• Enjoy!

ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
• Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
• Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
• Bake for 10-12 minutes, or until the salmon is cooked to your liking.
• Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
• Enjoy!