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
SHEET PAN SALMON AND ROOT VEGETABLES
An amazing go-to meal requiring just one sheet pan.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F and lightly spray a large baking sheet with cooking oil.
- Add all of the spices and sea salt in a small bowl and stir well.
- Place salmon fillets on the prepared baking sheet, drizzle with olive oil, and sprinkle with about 1 tablespoon of the spice mixture.
- Add all of the vegetables to a large mixing bowl and drizzle with olive oil. Sprinkle the remaining spice mixture. Toss everything together until the vegetables are coated in oil and spices (Note: you can leave the carrots whole or chop them).
- Arrange the vegetables on the baking sheet around the salmon fillets and place on the center rack of the preheated oven. Roast for 20-25 minutes, or until the salmon and vegetables are cooked through.
- Serve salmon dinner with side dish(es) of choice!
Nutrition Facts : Calories 669 calories, Carbohydrate 74 grams carbohydrates, Fat 26 grams fat, Fiber 11 grams fiber, Protein 39 grams protein, ServingSize 1 Serving, Sugar 36 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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
PEPPERED SALMON WITH ROASTED ROOT VEGETABLES
I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.
Provided by LifeIsGood
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425 degrees F.
- In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
- Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
- Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
- Enjoy!
ROASTED SALMON WITH ROOT VEGETABLES
Make and share this Roasted Salmon With Root Vegetables recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 425 degrees.
- Coat 2 foil-lined baking sheets with non stick cooking spray.
- Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
- Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
- Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
- Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
- Sprinkle with remaining salt and pepper and drizzle with lemon juice.
- Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
- Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
- Transfer vegetables to a platter and top with the salmon.
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- Line baking sheet with aluminum foil. Toss carrots, parsnips, leeks, 1 teaspoon of Italian seasoning, 2 tablespoons of olive oil, salt and pepper to taste directly on to your lined baking sheet. Spread out to a single layer of vegetables. Bake for 10 minutes.
- In the meantime, rub each of your salmon fillets in olive oil, salt and pepper and the remaining 1 teaspoon of Sicilian Spice Seasoning (or Italian spice blend) Remove your roasted vegetables out of the oven and make 4 spaces between the vegetable for your salmon fillets. Place your salmon fillets on to the pan with the semi-roasted toot vegetables and place back in the oven for 7 minutes.
ONE PAN MEAL: SALMON AND VEGETABLES - THE ROASTED ROOT
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4.7/5 (15)Category Main CourseCuisine AmericanTotal Time 1 hr
- 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.
HOW TO MAKE MELT-IN-YOUR-MOUTH SHEET PAN SALMON - THE VIEW ...
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Estimated Reading Time 5 mins
- Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don't crowd the pan. Cook for 10 minutes, maybe 15 if your veggies are on the larger side.
- Lightly season the salmon with salt and if you like you can brush on a layer of honey or marmalade. Top with the sliced lemon.
- Remove the pan from the oven and give everything a good stir. Make room for the salmon and nestle it in among the vegetables. Roast for a further 20 minutes, or until the salmon is cooked through and the vegetables are browned and tender.
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- Heat the oven to 180°C/160°C fan/gas 4. Put the celeriac, carrots and beetroot on a large baking tray, drizzle with a little oil, sprinkle over some salt and pepper and toss together. Roast for 15-20 minutes until almost tender.
- Meanwhile, make the coriander pesto. Put the coriander, chilli, peanuts and half the lime zest and juice in a mini chopper, then whizz to a smooth paste. Gradually drizzle in the 3 tbsp oil to form a coarse pesto. Season to taste with salt, pepper and extra lime juice and zest as you see fit.
- Once the vegetables have softened, lay the frozen salmon fillets over the top (skinless side up if they have skins). Spread a spoonful of pesto over the top of each salmon fillet and squeeze over any remaining lime juice. Return to the oven for 20-25 minutes until the salmon is just cooked through. Drizzle over the remaining pesto and serve with extra lime wedges.
SHEET PAN SALMON WITH SAGE PESTO AND ROOT VEGETABLES ...
From lexiscleankitchen.com
Estimated Reading Time 3 mins
- On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until the veggies are slightly tender.
- MEANWHILE, MAKE THE PESTO. In a food processor, combine the sage, kale, and pistachios and pulse until finely chopped. Add the Parmesan, if adding, and pulse again. With the motor running, drizzle in the olive oil. Season with salt and red pepper flakes.
- Remove the veggies from the oven and push them to one side of the pan. Put the salmon on the other side. Rub a few tablespoons of the sage pesto over each fillet.
PEPPERED SALMON WITH ROASTED ROOT VEGETABLES | BETTER ...
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- Preheat oven to 425 degrees F. In a 13x9x2 baking pan combine carrots, beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through roasting time. Transfer vegetables to a platter; cover to keep warm.
- Meanwhile, sprinkle salmon with the remaining salt and the pepper. In a 12-inch skillet heat the remaining oil over medium-high heat. Add salmon; cook for 3 minutes. Turn; cook for 3 minutes more or until fish flakes easily when tested with a fork. Transfer to platter with vegetables. Add juice concentrate and the water to skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over salmon. If desired, sprinkle green onions over all.
SALMON WITH GRILLED VEGETABLES RECIPE | MYRECIPES
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- Combine mustard and next 7 ingredients (mustard through salt) in a small bowl; reserve 1/4 cup mustard mixture.
- Place onion, zucchini, and salmon in a large shallow dish. Drizzle with remaining mustard mixture; cover and marinate in refrigerator 1 hour.
- Place a grill pan coated with cooking spray over medium heat until hot. Place zucchini on pan; grill 2 minutes on each side or until tender. Remove zucchini; keep warm. Place onions on pan; grill 3 minutes on each side or until tender. Remove onions; keep warm. Place salmon on pan; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Drizzle salmon and vegetables with reserved mustard mixture.
PAN-ROASTED SALMON & ROASTED ROOT VEGETABLES & LENTIL STEW ...
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- Start with the vegetables because they take a while to roast. Trim, wash and scrub the vegetables. Split the beets and turnips in half lengthwise but leave the carrots and parsnips whole. Lay the vegetables out in a large baking dish. Drizzle with a 3-count of olive oil and sprinkle with the thyme, salt, and pepper. Break up the butter into pieces and scatter over the vegetables. Drizzle with the apple cider vinegar and sprinkle with the brown sugar. Cover the dish with foil and put it in the oven and roast for about 1 hour or until a knife goes smoothly into the beets. When done, remove from the oven and let the vegetables cool. Keep the beets separate until you are ready to serve otherwise the color will bleed into the others while resting.
- To prepare the lentil stew, heat the olive oil in a large pot. Add the herbs until they are fragrant and crackly; this infuses the oil with the flavor and also leaves you with a beautiful herb garnish. Remove the herbs and set aside on a paper towel to drain. Meanwhile puree the garlic, carrots, onion, celery and leeks in a food processor until smooth. Add the butter to the infused oil and then add the puree. ?? Stir in the vegetables and cook until light brown color. Warm the chicken stock in a separate pot or in a microwave and then add it too, Stir in the lentils. Bring to a boil and then reduce heat. Simmer for 30 minutes or until lentils are tender.
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