Best Mediterranean Pan Roasted Salmon Recipes

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SLOW ROASTED SALMON AND POTATOES RECIPE



Slow Roasted Salmon and Potatoes Recipe image

Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 7

1 lb baby potatoes, (scrubbed and cut in half)
Kosher salt and black pepper
1 tsp + 1 tbsp fresh thyme (divided)
2 tsp rosemary (dry rosemary) (divided)
5 garlic cloves (minced and divided)
Extra virgin olive oil
1 lb salmon fillet

Steps:

  • If you're making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
  • Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
  • Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
  • Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
  • Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
  • Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
  • Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
  • Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
  • Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 21 g, Protein 25 g, SaturatedFat 1.1 g, Cholesterol 62.4 mg, Sodium 348 mg, Fiber 2.6 g, ServingSize 1 serving

MEDITERRANEAN ROASTED SALMON



Mediterranean Roasted Salmon image

A boatload of toppings gives this seafood treat a burst of flavor in every bite. It's topped with chopped veggies and a homemade vinaigrette that's mouthwatering before it's even cooked! -Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 salmon fillets (6 ounces each)
1/2 teaspoon salt, divided
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
3 plum tomatoes, chopped
1/4 cup chopped red onion
1/4 cup chopped green pepper
2 tablespoons chopped pitted green olives
2 tablespoons chopped ripe olives

Steps:

  • Place salmon in a greased 15x10x1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet., In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 550 calories, Fat 45g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein.

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