Best Roasted Salmon Carrotsmushrooms New Potatoes Recipes

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ROASTED SALMON WITH POTATOES AND MUSHROOMS



Roasted Salmon With Potatoes and Mushrooms image

Make and share this Roasted Salmon With Potatoes and Mushrooms recipe from Food.com.

Provided by timetobuildcookbook

Categories     Potato

Time 1h

Yield 4 salmon pieces when cut, 4 serving(s)

Number Of Ingredients 10

1 lb tiny new potatoes, halved
8 ounces button mushrooms
3 tablespoons olive oil
kosher salt
black pepper
1 1/4 lbs skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole grain mustard
1 teaspoon honey
2 tablespoons fresh parsley, chopped

Steps:

  • Heat oven to 400°F On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  • Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until salmon is opaque throughout, the mushrooms are tender, adn teh potatoes are golden brown, 12 to 15 minutes.
  • Meanwhile, in a bowl, whis the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over salmon and vegetables before serving.

Nutrition Facts : Calories 357.7, Fat 15.5, SaturatedFat 2.3, Cholesterol 73.9, Sodium 148.4, Carbohydrate 21.9, Fiber 2.7, Sugar 3.7, Protein 32.5

HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS



Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas image

Provided by Jeanne Thiel Kelley

Categories     Herb     Potato     Roast     Low Cal     High Fiber     Dinner     Seafood     Salmon     Carrot     Healthy     Sugar Snap Pea     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

2 green onions, chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon coriander seeds
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
2 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed, divided
1 teaspoon finely grated lemon peel, divided
4 6-ounce salmon fillets (preferably wild)
1/2 cup plain whole-milk yogurt
1 tablespoon tahini (sesame seed paste)*
12 ounces fingerling potatoes, scrubbed, halved lengthwise
1 bunch baby carrots, trimmed
8 ounces sugar snap peas, strings removed
Lemon wedges

Steps:

  • Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
  • Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
  • Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
  • Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
  • Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
  • Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
  • Available at some supermarkets, natural foods stores, and Middle Eastern markets.

CITRUSY ROASTED SALMON AND POTATOES



Citrusy Roasted Salmon and Potatoes image

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Provided by Naz Deravian

Categories     brunch, dinner, lunch, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/3 cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves and tender stems
1 shallot, chopped
2 large garlic cloves, finely grated
2 large Yukon Gold potatoes (about 1 pound)
Kosher salt and black pepper
Red-pepper flakes, to taste
1 1/2 pounds skin-on salmon fillet (preferably 1 single center-cut piece)

Steps:

  • Set a rack in the center of the oven and heat the oven to 425 degrees.
  • In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
  • Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
  • Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

ROASTED SALMON, CARROTS,MUSHROOMS &NEW POTATOES



Roasted Salmon, Carrots,Mushrooms &New Potatoes image

This is a great combination casserole, and you'll need a thick salmon fillet to cut up sizable cubes for this dish.

Provided by Nancy Allen @mawmawnan

Categories     Fish

Number Of Ingredients 10

1/4 cup(s) olive oil
1/4 cup(s) chopped parsley (optional)
2 clove(s) garlic, minced or crushed through a press
3/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
8 small red potatoes (about 1 pound) unpeeled
2 large carrots
3 - scallions
1/2 pound(s) small mushrooms
1 pound(s) salmon fillet, thick

Steps:

  • Preheat oven to 450F. In a medium bowl, combine the oil, parsley (if using), garlic, salt and pepper. Quarter the potatoes. Cut the carrots on the diagonal into 1/2 inch slices. Cut the scallions (white and tender green parts) into 2-inch sections.
  • If the mushrooms are large, halve them. Scatter the potatoes, carrots, scallions and mushrooms over the bottom oa a shallow 1 1/2 quart baking dish. Drizzle 2 Tbsp. of the garlic oil over them and toss gently to coat. Place the dish in the oven and roast until the potatoes are almost done and beginning to brown, about 30 minutes; Stir the vegetables once or twice to ensure even cooking.
  • Meanwhile, cut the salmon into 1 1/2 inch cubes. Add the salmon to the bowl of garlic oil and toss gently to coat. Lower the oven temperature to 375F. Gently stir the vegetables in the baking dish, scatter the salmon on top and roast until the vegetables are tender and the salmon just flakes when tested with a fork, about 10 minutes longer.

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