Baked Salmon With Veggies Recipes

ONE-PAN LEMON HERB SALMON & VEGGIES RECIPE BY TASTY

Here's what you need: garlic, dried rosemary, dried oregano, dried basil, olive oil, lemon juice, salmon, large zucchini, mushroom, yellow bell pepper, cherry tomato, olive oil, salt, pepper

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

One-Pan Lemon Herb Salmon & Veggies Recipe by Tasty image

Steps:

Preheat oven to 400°F (200°C).
Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
Enjoy!

Nutrition Facts : Calories 408 calories, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 28 grams, Sugar 6 grams

Ingredients

1 tablespoon garlic, minced
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon olive oil
1 tablespoon lemon juice
4 fillets salmon
1 large zucchini, chopped
1 cup mushroom, sliced
1 yellow bell pepper, sliced
1 pt cherry tomato, halved
olive oil, to taste
salt, to taste
pepper, to taste

BAKED SALMON WITH VEGGIES

Watch our helpful video and learn how to make our Baked Salmon with Veggies. Our Baked Salmon with Veggies dish includes fresh tomatoes, spinach and mushrooms for delicious flavor the whole crowd will love.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

Baked Salmon with Veggies image

Steps:

Heat oven to 375°F.
Place fish, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
Combine remaining ingredients; spoon over fish.
Bake 20 to 25 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.874 g, Sugar 0 g, Protein 25 g

Ingredients

4 skin-on salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

ROSEMARY SALMON AND VEGGIES

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Rosemary Salmon and Veggies image

Steps:

Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

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

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

One-Pan Salmon And Veggies Recipe by Tasty image

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, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams

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)

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Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

Baked Salmon With Veggies Recipes

ONE-PAN LEMON HERB SALMON & VEGGIES RECIPE BY TASTY

Here's what you need: garlic, dried rosemary, dried oregano, dried basil, olive oil, lemon juice, salmon, large zucchini, mushroom, yellow bell pepper, cherry tomato, olive oil, salt, pepper

BAKED SALMON WITH VEGGIES

Watch our helpful video and learn how to make our Baked Salmon with Veggies. Our Baked Salmon with Veggies dish includes fresh tomatoes, spinach and mushrooms for delicious flavor the whole crowd will love.

ROSEMARY SALMON AND VEGGIES

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

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

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