Garden Patch Salmon Dinner Recipes

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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



Roasted Salmon With Green Herbs image

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.

1 (2-to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

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



Garden Patch Salmon Dinner image

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

1/2 lb salmon fillet (2)
2 large yukon gold potatoes, mashed
1/4 cup yogurt, plain (Greek or regular)
salt
pepper
3 tablespoons olive oil
1/4 cup fresh basil, julienne
2 garlic cloves, minced
1 tablespoon sun-dried tomato packed in oil, chopped (optional)
1/2 cup edamame, Snap Peas (cut in half or thirds) or 1/2 cup peas (frozen)
1/2 cup cherry tomatoes, cut in half or 1/2 cup tomatoes, cut in 1/2-inch cubes

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



Garden Patch Sauté image

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

1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (1 cup)
1 medium yellow summer squash, cut into 1/4-inch slices (1 cup)
1 cup sliced mushrooms
1 cup grape tomatoes or cherry tomatoes, cut in half
2 tablespoons chopped fresh chives
1/2 teaspoon garlic salt

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