Best Roasted Salmon With Red Potatoes And Dill Recipes

Roasted Salmon With Red Potatoes and Dill image

Provided by WildLime

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs red potatoes, cut into 1-inch chunks
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) salmon fillets
1/2 teaspoon salt
2 tablespoons horseradish
1/2 cup fresh dill, divided

Steps:

Preheat oven to 450°.
In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
Toss potatoes with remaining dill and serve alongside the salmon.

Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9

Roasted Salmon, Red Cabbage, and New Potatoes image

Provided by Martha Stewart

Number Of Ingredients 8

4 cups shredded red cabbage (from half a small head)
10 halved new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon, plus fresh juice

Steps:

Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

Roasted Dill Salmon image

Provided by Naz Deravian

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds skin-on, center-cut salmon fillet
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon dried dill or 3 tablespoons chopped fresh dill
1 large garlic clove, crushed
1/4 teaspoon ground turmeric
1/8 teaspoon ground saffron (optional)

Steps:

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.