MEDITERRANEAN BREADED SALMON WITH VEGETABLES
Steps:
- Heat oven to 375°F. Line 15x10x1/2-inch pan with heavy-duty foil; spray foil with cooking spray.
- If lima beans are frozen in solid block, microwave on High about 1 minute or just long enough to break beans apart. Place beans and eggplant in pan; drizzle with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss. Spread in single layer in pan. Bake 15 minutes.
- Pat salmon dry with paper towels. Remove pan from oven. Push vegetables to sides of pan; place salmon skin side down in center. Brush salmon with 1 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Arrange vegetables in single layer around salmon. In small bowl, mix topping ingredients. Press half of mixture, about 1/2 cup, evenly on salmon. Sprinkle remaining topping over vegetables.
- Bake 20 to 30 minutes or until fish flakes easily with fork and vegetables are crisp-tender. (If fish browns too quickly, cover loosely with foil.)
- Spoon beans and eggplant into large heatproof bowl; cover salmon with foil. Toss vegetables with roasted peppers and spinach. Cover with foil; let stand 2 to 3 minutes or until spinach is slightly wilted. Cut salmon into 4 servings; carefully lift fish from skin with pancake turner to serving plate. Serve salmon with vegetables.
Nutrition Facts : Calories 500, Carbohydrate 33 g, Cholesterol 80 mg, Fat 2, Fiber 9 g, Protein 38 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g
SALMON WITH ROOT VEGETABLES
This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.
Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges
MEDITERRANEAN SALMON FILLET
Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
- Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
- As you roll each parcel, stuff them into the holes until they are all filled.
- Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon's tips, below).
Nutrition Facts : Calories 322 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.51 milligram of sodium
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