SALMON VEGETABLES RECIPE RECIPES

GRILLED SALMON WITH VEGETABLES RECIPE - FOOD.COM

Grilled Salmon With Vegetables Recipe - Food.com image

Being an Alaskan, I am always looking for new ways to prepare salmon. I came up with this recipe and have had people who don't even like salmon tell me it's good. We usually cook this on our grill but I have done it in the oven also and it has turned out just as good. Practically within throwing distance of the Copper River, I prefer Copper River red salmon, however, silver and king salmon work great as well!

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 -16 ounces fresh salmon fillets
4 -6 cups total chopped vegetables, zucchini, onion, bell pepper, mushroom, tomato
1 tablespoon basil
1 tablespoon oregano
1 tablespoon minced garlic
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon seasoning salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon toasted sesame seeds
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
Oil large sheet of heavy duty aluminum foil.
Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
Dish is done when fish flakes and vegetables are cooked but still firm.

Nutrition Facts : Calories 173.3, FatContent 13.9, SaturatedFatContent 4.2, CholesterolContent 23.9, SodiumContent 194, CarbohydrateContent 3.5, FiberContent 0.8, SugarContent 0.6, ProteinContent 9.2

SALMON-VEGETABLE BAKE RECIPE | EATINGWELL

Salmon-Vegetable Bake Recipe | EatingWell image

Clean up is a breeze with this recipe. Put the salmon and vegetables in a foil packet, then cook. Toss the foil after dinner and you're done.

Provided by Diabetic Living Magazine

Categories Healthy Baked Salmon Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 13

Ingredients

1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick
2 cups thinly sliced carrot
2 cups sliced fresh mushrooms
½ cup sliced green onion (4)
2 teaspoons finely shredded orange peel
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
¼ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic, halved
4 teaspoons olive oil
Salt and black pepper
2 medium oranges, thinly sliced
4 sprigs fresh oregano

Steps:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrot, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
In a large bowl combine carrot, mushrooms, green onion, orange peel, oregano, the 1/4 teaspoon salt, the 1/4 teaspoon pepper, and garlic; toss gently.
Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each lightly with additional salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
Bake in a 350 degree F oven about 30 minutes or until carrot is tender and fish begins to flake when tested with a fork. Open carefully to allow steam to escape. Transfer the packets to individual plates

Nutrition Facts : Calories 252 calories, CarbohydrateContent 18 g, CholesterolContent 59 mg, FatContent 10 g, FiberContent 4 g, ProteinContent 26 g, SaturatedFatContent 1 g, SodiumContent 393 mg, SugarContent 12 g

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