Best One Pan Salmon Supper Recipes

ONE-PAN SALMON SUPPER

One-Pan Salmon Supper image

Quick, easy, and delicious supper prepared in 1 pan.

Provided by MICHELLE0011

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

12 baby red or white potatoes, halved
1 (8 ounce) package baby carrots
1 cup broccoli florets
1 tablespoon butter, at room temperature
4 (5 ounce) salmon fillets
salt and ground black pepper to taste
¾ cup chicken stock
½ lemon, juiced
1 tablespoon chopped fresh dill
1 garlic clove, chopped

Steps:

Place potatoes and carrots in a large pot. Cover with a generous amount of cold water. Bring to a boil; cook until tender yet still firm, about 5 minutes. Add broccoli and cook for 2 minutes more. Drain vegetables well. Rinse under cold running water and drain well again.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
Place salmon fillets in the baking pan. Surround salmon with parboiled vegetables; season with salt and pepper. Combine chicken stock, lemon juice, dill, and garlic in a bowl. Drizzle over the salmon and vegetables. Cover with aluminum foil.
Bake in the preheated oven until salmon fillets flake easily with a fork, about 15 minutes.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 56.3 g, Cholesterol 70.9 mg, Fat 11.8 g, Fiber 9 g, Protein 37.3 g, SaturatedFat 3.7 g, Sodium 315.4 mg, Sugar 5.3 g

ONE-PAN ROASTED SALMON SUPPER

One-Pan Roasted Salmon Supper image

Gather one pan, one salmon fillet and one pound of asparagus for the salmon supper of your dreams. One-Pan Roasted Salmon Supper is great for weeknights.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3/4 lb. cherry tomatoes
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 skin-on salmon fillet (1 lb.)
1 lb. fresh asparagus spears
1/4 cup fresh basil, coarsely chopped
3 cups hot cooked long-grain brown rice

Steps:

Heat oven to 400ºF.
Place tomatoes in parchment-lined 15x10x1-inch pan; drizzle with 1 Tbsp. dressing. Bake 5 min.
Add fish, skin side down, and asparagus to pan; drizzle with remaining dressing.
Bake 10 min. or until fish flakes easily with fork, turning asparagus after 5 min. Transfer fish and asparagus to platter; top with basil. Serve with rice.

Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 44 g, Fiber 6 g, Sugar 3 g, Protein 27 g