Roasted Salmon With Zucchini Lemon And Dill Recipes

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ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL

Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 6



Roasted Salmon with Zucchini, Lemon, and Dill image

Steps:

  • Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
  • Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g

1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
Coarse salt and ground pepper
4 (about 8 ounces each) skinless salmon fillets

SALMON WITH LEMON AND DILL

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Provided by Michelle Ramey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7



Salmon with Lemon and Dill image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
  • Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g

1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 21



Roasted Salmon Salad with Zucchini and Potatoes image

Steps:

  • For the salmon and vegetables: Preheat the oven to 400 degrees F.
  • Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
  • Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
  • For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
  • To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
  • Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.

1/4 cup olive oil, plus more for drizzling
4 cloves garlic, finely chopped
3 sprigs dill, chopped
1 shallot, 1/2 finely chopped and 1/2 thinly sliced
1 lemon, 1/2 juiced and 1/2 thinly sliced
Pinch crushed red pepper flakes
Pinch smoked paprika
1 small potato (I used russet), peeled and thinly sliced
1/2 zucchini, thinly sliced into coins
Kosher salt and freshly ground black pepper
One 12-ounce skinless salmon fillet
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch kosher salt
1 clove garlic, finely chopped
Olive oil, for emulsifying
A few handfuls mixed greens, arugula and/or lettuces
2 tablespoons kalamata olives, pitted
2 tablespoons crumbled feta
1/4 cucumber, sliced into 1/4-inch coins

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