SHEET PAN SALMON RECIPES RECIPES

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SHEET-PAN SALMON WITH SIMPLE BREAD SALAD RECIPE: HOW TO MA…



Sheet-Pan Salmon with Simple Bread Salad Recipe: How to Ma… image

The abundant fatty acids in salmon make it extremely healthful and ideal for baking. The vibrant salad, made on the same sheet pan, complements the rich fish perfectly. —Laura Wilhelm, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 14

3 cups cubed sourdough bread
1 pint cherry tomatoes
1 medium red onion, cut into wedges
1/2 cup pitted Greek olives
3 tablespoons olive oil, divided
1-1/2 teaspoons sea salt, such as Maldon, divided
1/8 teaspoon pepper
6 salmon fillets (6 ounces each)
1 teaspoon paprika
DRESSING:
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/3 cup fresh Italian parsley leaves, coarsely chopped
1 tablespoon capers, drained

Steps:

  • Preheat oven to 375°. Place cubed bread, tomatoes, red onion and olives on a 15x10x1-in. pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and the pepper; toss to coat. Bake until bread cubes just begin to brown, 15-20 minutes., Arrange salmon fillets over crouton mixture in pan. Drizzle with remaining 1 tablespoon oil; sprinkle with paprika and remaining 1 teaspoon salt. Bake until salmon just begins to flake easily with a fork, 12-15 minutes., For dressing, in a small bowl, whisk vinegar and oil. Add parsley and capers. Drizzle over salmon; sprinkle with additional parsley, if desired.

Nutrition Facts : Calories 442 calories, FatContent 28g fat (5g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 875mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

SHEET-PAN SOY-GINGER SALMON WITH VEGGIES RECIPE: HOW TO M…



Sheet-Pan Soy-Ginger Salmon with Veggies Recipe: How to M… image

This salmon and veggie sheet pan dinner is packed with umami Asian flavors and so easy to make. It's high in protein, omega-3 fatty acids, fiber, and so many other nutrients, but it's so delicious! We like to serve it over brown rice or quinoa. —Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 17

1/2 cup thinly sliced green onions, divided
1/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons sesame seeds, divided
2 tablespoons rice vinegar
3 garlic cloves, chopped
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1 salmon fillet (2 pounds)
4 cups fresh broccoli florets
3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.

Nutrition Facts : Calories 426 calories, FatContent 26g fat (5g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 20g carbohydrate (15g sugars, FiberContent 3g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat

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SHEET-PAN SALMON WITH SIMPLE BREAD SALAD RECIPE: HOW TO MA…
The abundant fatty acids in salmon make it extremely healthful and ideal for baking. The vibrant salad, made on the same sheet pan, complements the rich fish perfectly. —Laura Wilhelm, West Hollywood, California
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Total Time 50 minutes
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Calories 442 calories per serving
  • Preheat oven to 375°. Place cubed bread, tomatoes, red onion and olives on a 15x10x1-in. pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and the pepper; toss to coat. Bake until bread cubes just begin to brown, 15-20 minutes., Arrange salmon fillets over crouton mixture in pan. Drizzle with remaining 1 tablespoon oil; sprinkle with paprika and remaining 1 teaspoon salt. Bake until salmon just begins to flake easily with a fork, 12-15 minutes., For dressing, in a small bowl, whisk vinegar and oil. Add parsley and capers. Drizzle over salmon; sprinkle with additional parsley, if desired.
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