Best Roast Pepper Salmon Platter Recipes

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ROASTED SALMON NICOISE PLATTER



Roasted Salmon Nicoise Platter image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 18

4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
  • Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
  • Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
  • Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
  • Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

SHEET PAN SALMON AND BELL PEPPER DINNER



Sheet Pan Salmon and Bell Pepper Dinner image

An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.

Provided by barbara

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

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
4 (3 ounce) fillets salmon fillets
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 onion, sliced
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons water
1 tablespoon maple syrup
5 cloves garlic
1 ½ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
½ bunch fresh parsley, chopped
1 lemon, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
  • Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
  • Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
  • Serve with lemon slices and remaining sauce.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g

ROASTED SALMON WITH GREEN HERBS



Roasted Salmon with Green Herbs image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 9

1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
  • Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

ROASTED SALMON WITH WALNUT-PEPPER RELISH



Roasted Salmon With Walnut-Pepper Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Steps:

  • Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
  • Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Nutrition Facts : Calories 446 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 207 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 46 grams, Sugar 1 grams

SEARED SALMON WITH SPICY RED PEPPER AIOLI



Seared Salmon with Spicy Red Pepper Aioli image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons minced garlic (2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellmann's
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless, center-cut salmon fillets
Good olive oil
1 lime, quartered, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
  • For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
  • Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

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