ROASTED SALMON AND VEGETABLES RECIPES

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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...



Roasted salmon & veg traybake | Fish recipes | Jamie ... image

Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
    3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
    4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
    5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
    6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
    7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
    8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
    9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

Nutrition Facts : Calories 431 calories, FatContent 24.8 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre

SALMON ROASTED IN BUTTER RECIPE - NYT COOKING



Salmon Roasted in Butter Recipe - NYT Cooking image

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

Provided by Mark Bittman

Total Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground black pepper to taste
Lemon wedges

Steps:

  • Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
  • Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
  • Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 345, UnsaturatedFatContent 12 grams, CarbohydrateContent 1 gram, FatContent 25 grams, FiberContent 0 grams, ProteinContent 27 grams, SaturatedFatContent 9 grams, SodiumContent 339 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
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    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
    3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
    4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
    5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
    6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
    7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
    8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
    9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.
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