SALMON AND SQUASH RECIPE RECIPES

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SALMON & SUMMER SQUASH WITH BASIL RECIPE | LAND O’LAKES



Salmon & Summer Squash with Basil Recipe | Land O’Lakes image

Easy to make and special enough for every day.

Provided by Land O'Lakes

Categories     Fish    Salmon    Basil    Main Course    Herb    Fish    Seafood    Meat, poultry, and seafood    Seafood    Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

2 tablespoons Land O Lakes® Butter
1 pound (1-inch thick) salmon fillets, skin removed
2 small (2 cups) zucchini, cut into 1/2-inch pieces
1 medium (1 cup) yellow summer squash, cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh basil leaves *

Steps:

  • Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium heat, turning once, 4-5 minutes or until lightly browned. Add zucchini and squash. Sprinkle with salt. Cover; cook 4-5 minutes or until squash is crisply tender and salmon flakes.
  • Add tomatoes; continue cooking 2-3 minutes or until heated through. Remove from heat; sprinkle with basil leaves.

Nutrition Facts : Calories 280 calories, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 410 milligrams, CarbohydrateContent 4 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 30 grams

BAKED SALMON WITH RED POTATOES AND SQUASH RECIPE - FOOD.COM



Baked Salmon With Red Potatoes and Squash Recipe - Food.com image

I wanted to make my Girlfriend dinner one night and didn't know how to acutally make salmon. So I looked at about 30 recipes and found one common factor, cook until flakey. so that's what I did.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 2-3 serving(s)

Number Of Ingredients 14

1 (3 -5 lb) salmon fillets
4 -6 red potatoes (about 2 per person)
2 small zucchini
2 small yellow squash
2 lemons
5 -6 garlic cloves
4 tablespoons butter
4 tablespoons extra virgin olive oil
chili powder
salt
pepper
oregano
thyme
basil

Steps:

  • Cut potatoes into small bite sized chunks.
  • Slice zucchini and yellow squash into 1/4" slices.
  • Mince all garlic. Use more or less to your taste.
  • Slice lemon in to 8ths.
  • Turn oven on to 350 degrees.
  • In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high.
  • Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme.
  • Toss in pan or use a spatula so that all the potatoes are evenly covered.
  • Season zucchini and squash the same as the potatoes.
  • Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium.
  • Add zucchini and squash to potatoes and toss (or turn with spatula).
  • Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash).
  • Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH.
  • In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket.
  • Sprinkle salmon with chili powder, and pepper.
  • After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).

Nutrition Facts : Calories 1674.9, FatContent 81.6, SaturatedFatContent 24.2, CholesterolContent 374.8, SodiumContent 812.9, CarbohydrateContent 83, FiberContent 11.4, SugarContent 12.9, ProteinContent 152.1

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