CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
ROAST SALMON & ROAST BABY POTATOES
This simple salmon dish with baby roast potatoes is a winner with kids and adults alike. Serve with creamy crème fraîche and peas for a pop of colour
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through - check the centre of the salmon with the tip of a knife.
- Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.
Nutrition Facts : Calories 482 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.2 milligram of sodium
OVEN-ROASTED SALMON WITH PARSNIPS, POTATOES AND PEAS
Categories Fish Herb Potato Vegetable Roast Low Fat High Fiber Wheat/Gluten-Free Salmon Pea Parsnip Winter Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Lightly spray rimmed baking sheet with vegetable oil spray. Mix potatoes, parsnips and oil in large bowl. Sprinkle with salt and pepper. Spread vegetables on prepared baking sheet. Roast vegetables until beginning to soften, about 20 minutes. Turn vegetables over; continue to roast until tender and beginning to brown, about 10 minutes.
- Remove vegetables from oven. Push vegetables together in center of baking sheet, forming base for salmon. Sprinkle peas over. Arrange salmon atop vegetables. Sprinkle with thyme, salt and pepper. Roast until fish is just opaque in center, about 10 minutes. Transfer fish and vegetables to plates. Garnish with lemon.
ROASTED SALMON WITH PEAS AND RADISHES
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
- Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
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SALMON WITH POTATOES AND BACON PEAS - MY KITCHEN LOVE
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Estimated Reading Time 5 mins
- In a large pot cover potatoes with cold water and add 1 tsp of salt to pot. Bring to a boil and cook at a strong simmer for 12-15 minutes until fork tender, but not falling apart. Drain water and immediately return potatoes to the pot (this will steam the potatoes dry). Add olive oil and season potatoes with salt and pepper. Shake them around the pot to fully coat them. Line a large baking tray with parchment paper and place potatoes at one end.
- Place salmon fillets at the other end of the baking pan and season lightly with salt and pepper. Top with lemon zest. Broil baking sheet for 7-12 minutes until salmon is flaky and cooked through and potatoes are starting to brown.
- While the pan is in the oven, fry bacon until crisp in a medium skillet, about 7-10 minutes over medium-high heat. Remove with a slotted spoon and let drain on paper towel. Remove all but 1-2 tsp of bacon fat from the pan.
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