SALMON AND VEGETABLES RECIPES

Name: One-Pan Salmon And Veggies Recipe by Tasty
Yield: 2 servings
Cuisine: American
Ingredients: 2 lb small red potato, or yellow, quartered; 4 tablespoons olive oil; salt, to taste; pepper, to taste; 4 cloves garlic, minced; 4 tablespoons lemon juice; 2 tablespoons fresh thyme; 2 teaspoons ginger; 2 salmon fillets; 1 bunch asparagus, roughly 1 pound (455g)

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

One-Pan Salmon And Veggies Recipe by Tasty image

Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus

Provided by Robin Broadfoot

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 lb small red potato, or yellow, quartered
4 tablespoons olive oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455g)

Steps:

Preheat the oven to 400°F (200°C).
Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
Bake for 30 minutes.
Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
Enjoy!

Nutrition Facts : Calories 901 calories, CarbohydrateContent 93 grams, FatContent 43 grams, FiberContent 8 grams, ProteinContent 34 grams, SugarContent 4 grams

SIMPLE GRILLED SALMON & VEGETABLES RECIPE | EATINGWELL

Simple Grilled Salmon & Vegetables Recipe | EatingWell image

Grilled salmon and veggies make for a colorful and balanced seafood dinner that's ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces. Round out the meal with brown rice or quinoa.

Provided by Hilary Meyer

Categories Healthy Grilled Salmon Recipes

Total Time 25 minutes

Number Of Ingredients 9

Ingredients

1 medium zucchini, halved lengthwise
2 red, orange and/or yellow bell peppers, trimmed, halved and seeded
1 medium red onion, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper
1?¼ pounds salmon fillet, cut into 4 portions
¼ cup thinly sliced fresh basil
1 lemon, cut into 4 wedges

Steps:

Preheat grill to medium-high.
Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.
Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.
When cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.

Nutrition Facts : Calories 280.8 calories, CarbohydrateContent 10.6 g, CholesterolContent 66.3 mg, FatContent 12.7 g, FiberContent 3.1 g, ProteinContent 30.2 g, SaturatedFatContent 2.3 g, SodiumContent 369.3 mg, SugarContent 5.9 g

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