SALMON WITH ZUCCHINI RECIPES

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SALMON AND ZUCCHINI SHEET PAN DINNER RECIPE - FOOD NETWORK



Salmon and Zucchini Sheet Pan Dinner Recipe - Food Network image

This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 9

1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1/4 cup parsley leaves, chopped
Kosher salt and freshly ground black pepper
2 large plum tomatoes, halved crosswise
Nonstick cooking spray
2 medium zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick) 

Steps:

  • Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
  • Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

Nutrition Facts : Calories 471, FatContent 28 grams, SaturatedFatContent 5 grams, CholesterolContent 101 milligrams, SodiumContent 299 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 41 grams, SugarContent 7 grams

SALMON-STUFFED ZUCCHINI | BETTER HOMES & GARDENS



Salmon-Stuffed Zucchini | Better Homes & Gardens image

Salmon and zucchini have always been a great pairing, but have you tried stuffing zucchini with salmon? Try it and love it with this healthy recipe that offers plenty of veggies with filling salmon and cheese.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 32 minutes

Prep Time 25 minutes

Yield 8 zucchini halves

Number Of Ingredients 10

4 medium zucchini (about 8 oz. each)
? cup finely chopped green onions
¼ cup roasted red sweet pepper, drained and chopped
¼ cup light mayonnaise
2 tablespoons snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
3 2.5 ounce pouches lemon-pepper or plain skinless, boneless pink salmon
½ cup panko bread crumbs
½ cup finely shredded Gruyere or Parmesan cheese (2 oz.)
Lemon wedges

Steps:

  • Preheat broiler. Cut each zucchini in half lengthwise; if desired, trim ends. Using a small spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan. Broil 4 inches from the heat 4 to 5 minutes or until edges of zucchini start to brown.
  • Meanwhile, in a bowl stir together the next five ingredients (through Italian seasoning). Add salmon and bread crumbs. Stir gently to combine.
  • Spoon salmon mixture into broiled zucchini halves. Sprinkle with cheese. Broil about 3 minutes or until cheese is melted and golden. Serve with lemon wedges.

Nutrition Facts : Calories 228 calories, CarbohydrateContent 16 g, CholesterolContent 40 mg, FatContent 11 g, ProteinContent 19 g, SaturatedFatContent 4 g, SodiumContent 558 mg, SugarContent 8 g

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