SALMON ROASTED VEGETABLES RECIPES

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SALMON WITH ROASTED VEGETABLES RECIPE - FOOD.COM



Salmon With Roasted Vegetables Recipe - Food.com image

I found this in a Canadian Living Magazine years ago. I don't have the magazine any more but I did write down the recipe. Here it is.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets (skin removed)
4 carrots, sliced on the diagonal
2 red onions, cut into wedges
2 red peppers, cut in bite sized pieces
2 zucchini, sliced diagonally
1 (14 ounce) can artichoke hearts, drained and cut into bite size pieces
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/2 teaspoons thyme
2 garlic cloves, minced
2 tablespoons anchovy paste
3/4 teaspoon pepper

Steps:

  • Heat 1 tbsp oil.
  • Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
  • Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
  • Put vegetables in 425° oven for 25 minutes.
  • Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
  • Remove and enjoy.

Nutrition Facts : Calories 585.9, FatContent 19.6, SaturatedFatContent 3.1, CholesterolContent 175.5, SodiumContent 1034.8, CarbohydrateContent 30.2, FiberContent 10.3, SugarContent 10.3, ProteinContent 73.3

ROASTED SALMON AND VEGETABLES RECIPE | MARTHA STEWART



Roasted Salmon and Vegetables Recipe | Martha Stewart image

Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.

Provided by Martha Stewart

Categories     Salmon Recipes

Total Time 50 minutes

Prep Time 10 minutes

Number Of Ingredients 10

1 1/4 pounds carrots, cut into 1-inch pieces
2 medium red onions, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
8 skinless salmon fillets (2 pounds total)
1/2 pound orzo
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Nutrition Facts : Calories 521 g, FatContent 18 g, FiberContent 5 g, ProteinContent 35 g, SaturatedFatContent 6 g

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