Best Roasted Salmon And Vegetables Recipes

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ROASTED SALMON AND VEGETABLES



Roasted Salmon and Vegetables image

Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 10

1 1/4 pounds carrots, cut into 1-inch pieces
2 medium red onions, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
8 skinless salmon fillets (2 pounds total)
1/2 pound orzo
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Nutrition Facts : Calories 521 g, Fat 18 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

PENNE WITH SALMON AND ROASTED VEGETABLES



Penne With Salmon and Roasted Vegetables image

You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention Healthy Cooking. http://www.eatbetteramerica.com/recipes/dinner/penne-with-salmon-and-roasted-vegetables.aspx

Provided by pinkhuntinggirl13

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces penne
2 lbs leeks
1 red bell pepper, cut into strips
1/4 cup chicken broth, from carton
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 summer squash, halved and cut into 1/4 slices
1/4 cup pitted kalamata olive
1 salmon fillet, 1/2 pound, skinned

Steps:

  • Preheat the oven to 400°F Prepare the pasta according to package directions.
  • Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
  • Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Nutrition Facts : Calories 404, Fat 7, SaturatedFat 1.1, Cholesterol 24.4, Sodium 145.8, Carbohydrate 69.7, Fiber 10.1, Sugar 7.6, Protein 18.3

PENNE WITH SALMON AND ROASTED VEGETABLES



Penne with Salmon and Roasted Vegetables image

You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

12 ounces penne
2 pounds leeks
1 red bell pepper, cut into strips
1/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dried thyme, crushed
1/4 teaspoon freshly ground black pepper
1 yellow summer squash, halved and cut into 1/4" slices
1/4 cup pitted kalamata olives
1 salmon fillet (1/2 pound, skinned)

Steps:

  • Preheat the oven to 400°F. Prepare the pasta according to package directions.
  • Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
  • Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g

ROASTED SALMON AND VEGETABLES



Roasted Salmon and Vegetables image

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2 cups refrigerated new potato wedges with skins (from 20-oz bag)
2 small zucchini, quartered lengthwise, then cut into 2-inch pieces
1 medium red bell pepper, cut into 2-inch pieces
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried tarragon leaves
1/4 teaspoon pepper

Steps:

  • Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
  • Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
  • Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

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