ROASTED SALMON WITH POTATOES AND MUSHROOMS
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
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
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
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
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
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
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
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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