ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
- Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
GARDEN PATCH SALMON DINNER
This is one of my favorite recipes for salmon. We try to have this dinner at least twice a month. The juices from the tomatoes make a delicious sauce for the whole dish.
Provided by Mr Gizmo
Categories One Dish Meal
Time 40m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Thaw fish if frozen, Preheat oven to 350 degrees F.
- In a medium bowl stir together the potatoes and yogurt. Salt and pepper to taste.
- In a skillet heat the olive oil over medium-low heat. Add basil, garlic and the sundried tomatoes. Heat until the garlic just starts to color.
- If you are using the edamame add to pan and cook 3 to 5 minutes. If using peas or snap peas add to pan, stir to coat and remove from the burner.
- Split the potatoes between two individual casserole dishes and put in half of the dish. Remove the pea (edamame) mixture with a slotted spoon and put half in the other side of the casserole dish from the potatoes. Put half of the tomatoes on top of the pea mixture in each dish. Place a fish fillet on top of each pea mixture. Brush the top of the potatoes and fish with the basil oil left in the skillet. Salt and pepper the fish to taste.
- Bake uncovered for 25 minutes.
- Serve in casserole dish.
Nutrition Facts : Calories 578.7, Fat 30.9, SaturatedFat 4.9, Cholesterol 56.3, Sodium 117.9, Carbohydrate 41.2, Fiber 6, Sugar 3.8, Protein 36.1
GARDEN PATCH SAUTé
Garlic salt and fresh chives are all you need to flavor naturally delicious vegetables in a 20-minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash and mushrooms in oil 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in tomatoes. Sprinkle vegetables with chives and garlic salt. Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg
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