SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
SALT AND PEPPER SALMON
Steps:
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
SALMON WITH FRUIT AND PEPPERS
I haven't made this, but thought it sounded yummy enough to be included here at Zaar. It's a Paula Deen recipe.
Provided by Lennie
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F; line a baking sheet with foil.
- Place salmon fillet on foil-lined pan and season to taste with salt, pepper and garlic powder. Cover fish with orange sections and sliced onions; scatter pepper slices around the salmon.
- In a mixing bowl, combine the sliced strawberries, water, honey, chervil, garlic and chives; pour mixture evenly over the fish.
- Cover baking sheet tightly with a piece of foil and make a couple of small piercings to let a bit of the steam escape.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 311.3, Fat 5.5, SaturatedFat 0.9, Cholesterol 78.8, Sodium 105.3, Carbohydrate 35.6, Fiber 2.6, Sugar 30, Protein 31.5
SALMON STUFFED PEPPERS
I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY
Here's what you need: salmon fillet, garlic, lemon juice, olive oil, oregano, saffron, salt, pepper, red bell pepper, garlic, fresh mint, olive oil, lemon juice, ground cumin, caraway seed, red chili flakes, pepper, salt
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
- Marinate for at least 20 minutes, and up to 24 hours.
- Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
- Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
- Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
- Serve salmon with harissa.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 6 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams
SALT AND PEPPER SALMON
Make and share this Salt and Pepper Salmon recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Run your finger up and down the center of the salmon feeling for any pin bones.
- Remove any that you find with a needle-nose pliers or tweezers.
- Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.
- Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).
- Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.
- Season the salmon with pepper, and rub about 1 ½ tablespoons butter on the skin side of each fillet.
- Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.
- Transfer salmon to a platter and serve.
Nutrition Facts : Calories 416.5, Fat 25.1, SaturatedFat 12.2, Cholesterol 164, Sodium 154.7, Protein 45.5
SALMON WITH PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the salmon fillet slightly on the bias into four pieces of equal weight. Set aside.
- Peel the onions and cut them crosswise in half. Cut the half into quarters. Cut the quarters into 1-inch cubes. There should be about 5 1/2 cups.
- Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces. Cover. Cook over moderately high heat, stirring occasionally, about 15 minutes. The onions will start to brown. Uncover and add the vinegar. Cook briefly until the vinegar is almost evaporated and then stir in the honey. Cover tightly. Cook 10 minutes.
- Sprinkle the salmon pieces with salt. Coat each piece with oil and equal amounts of coarsely cracked black pepper.
- The salmon may be cooked on a grill or under the broiler. Preheat the grill or the broiler to high. If the fish is to be broiled, place the pieces skin side down on a baking sheet. Place the baking sheet under the broiler with the fish about 4 inches from the source of heat. Leave the broiler door partly open. Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more. If the salmon is to be grilled, place the pieces on the grill skin side down. Cook about 3 minutes and turn the pieces; cook about 3 minutes more. Transfer the fish to a warm platter.
- Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs. When the mixture starts to bubble, pour it over the salmon pieces. Serve the salmon with equal portions of the onions on the side.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 35 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 746 milligrams, Sugar 15 grams, TransFat 1 gram
SPICY HOT PEPPER SALMON
This elegant meal for two is perfect for salmon lovers who also enjoy some peppery heat with their dinner.
Provided by KYenkin
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
- Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside.
- Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly.
- Place salmon fillets on top of spinach in the baking dish and top with tomato mixture.
- Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 22.5 g, Cholesterol 100 mg, Fat 17.3 g, Fiber 6.6 g, Protein 52.9 g, SaturatedFat 3.4 g, Sodium 988 mg, Sugar 6.1 g
SALMON WITH RED-PEPPER SAUTE
We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com.
Provided by PaulaG
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine the salt and pepper for the salmon.
- Rinse and towel dry the salmon fillets, rub with salt and pepper.
- In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
- Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
- For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
- Add the onion; cook 3 minutes, stirring frequently.
- Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
- Add wine; cook 5 minutes, sprinkle with salt if desired.
- Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.
Nutrition Facts : Calories 313.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 77.4, Sodium 1170.7, Carbohydrate 4.4, Fiber 1, Sugar 0.9, Protein 35.2
BAKED LEMON-PEPPER SALMON
Categories Bake Low Carb Kid-Friendly Low Cal Low/No Sugar Lemon Salmon Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
- Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.
SALMON BURGERS WITH RED PEPPER MAYO
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.
Provided by Rhoda Boone
Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- Make the red pepper mayo:
- Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
- Cook and assemble the burgers:
- Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
- Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
- Do Ahead
- Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
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