Rosemary Salmon And Veggies Recipes

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Steps:

• Preheat oven to 400°F (200°C).
• Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
• Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
• Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
• Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Steps:

• Place half of rosemary sprigs in a single layer in the center of a baking pan.
• Place sliced red onion ontop of the rosemary.
• Place salmon filet on top of the onion with skin side down.
• Sprinkle salmon with salt and pepper.
• Cover salmon with remainder of rosemary sprigs.
• Place lemon slices over rosemary.
• Drizzle olive oil over filet.
• Sprinkle with salt.
• In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
• Serve salmon with onion and lemon.

Steps:

• Preheat oven to 450. Spray inside of a 4qt Dutch oven or deep dish Pyrex with olive oil.
• Layer the slices of potato in the bottom and lightly season with salt and pepper.
• Lay salmon in next and drizzle or spray with olive oil, then sprinkle the salmon with the lemon rind.
• Toss all the veggies in a bowl with the butter and seasoning. Add over the salmon. Top with the rosemary springs.
• Cover and bake for 30 minutes Remove the rosemary before serving.

Steps:

• Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.
• Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.
• Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.