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Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

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with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Roast Salmon

Roast Salmon

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with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

  • 1½lb skin-on salmon, about 1 to 1½ inches thick
  • ¾lb potatoes, peeled and sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick
  • ½-1red onion, sliced
  • 8oz mushrooms, halved if large to be about the size of other vegetables
  • olive oil
  • salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, remove and salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.

Garlic Butter-Roasted Salmon

Garlic Butter-Roasted Salmon

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with Potatoes & Asparagus

Sheet Pan Dinners

Yield: 4

Adapted from: Eating Well

This one-pan salmon recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

  • 1lb baby Yukon Gold potatoes, halved
  • 2TBS extra-virgin olive oil, divided
  • ¾tsp salt, divided
  • ½tsp ground pepper, divided
  • 12oz asparagus, trimmed
  • 2TBS melted butter
  • 1TBS lemon juice
  • 2cloves garlic, minced
  • 1¼lb salmon fillet, skinned and cut into 4 portions
  • Chopped parsley for garnish

Preheat oven to 400°F.

Toss potatoes, 1 TBS oil, ¼ tsp salt and ⅛ tsp pepper together in a medium bowl. Spread in an even layer on a half-sheet pan. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the 1 TBS oil, salt and pepper in the medium bowl.

Combine butter, lemon juice, garlic, salt and pepper in a small bowl.

Sprinkle salmon with salt.

Move the potatoes to one side of the pan.

Place the salmon in the center of the pan, drizzle with the butter mixture.

Spread the asparagus on the empty side of the pan.

Roast until the salmon is just cooked through and the vegetables are tender, 10 to 15 minutes depending on thickness.

Garnish with parsley.

Salmon, Provençal

Salmon, Provençal

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with Fingerling Potatoes & Cherry Tomatoes

Yield: 4

Adapted from: CKBK

Simple cooking from Southeast France is distinguished by fresh flavors and seasonal ingredients. Feel free to use any herbs you have on hand for this recipe, including dried ones. This dish is also wonderful, served at room temperature for an outdoor buffet or a picnic.

  • 1cup cherry tomatoes, preferably a mix of colors
  • 2TBS plus 2 tsp olive oil
  • Kosher salt and freshly ground pepper
  • 4center-cut salmon fillets (about 6 oz each)
  • 2TBS chopped fresh rosemary
  • 2TBS chopped fresh tarragon
  • 1lb fingerling potatoes
  • 1TBS chopped fresh flat-leaf parsley
  • 1TBS fresh lemon juice


Prep:
Set a rack to the top position of the oven and preheat the oven to 450°F.

Line a half sheet pan with a Silpat, foil or parchment paper. If using foil or parchment, spray with cooking spray.

In a small bowl, toss together the cherry tomatoes and 1 tsp of the oil, and season with salt and pepper. Brush the salmon with 1 tsp of the oil and season with the rosemary, tarragon, salt, and pepper. Set it aside.

Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want them to be about the same size.)

In a bowl, toss together the potatoes and the 2 TBS oil.

Start potatoes:
Place, cut side down, on the prepared pan and season with salt and pepper. Roast for 8 minutes, then stir the potatoes.

Roast salmon and tomatoes:
Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst, and the salmon is opaque throughout, 10–15 minutes longer.

Finish and serve:
Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon. Serve right away.

Salmon Limone

Salmon Limone

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Yield: 2

Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch.
Prep: 5 Cook: 30

  • 2scallions
  • 1chicken stock concentrate
  • 1zucchini
  • 1tomato
  • 2½oz Israeli couscous
  • 10oz salmon
  • 1TBS Italian seasoning
  • 1½TBS lemon crema (see below)
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Cook couscous:

Melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to a plate. Wipe out pan.

Cook fish:

Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper.

Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5- to 7-minutes.

Flip and cook until fish is opaque and cooked through, 1- to 2-minutes more. Remove from pan and set aside.

Finish prep & make crema:

While salmon cooks, zest, and quarter lemon. Dice tomato.

In a small bowl, combine crema, ¼ tsp lemon zest, salt, and pepper.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates, top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Lemon or Lime Crema

  • 4TBS sour cream
  • 1lime, zested
  • water
  • salt

Make crema:

In a separate small bowl, combine sour cream, remaining zest, and a squeeze of juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Roast Salmon

Roast Salmon

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with Roast Potatoes and Brussels Sprouts

Yield: 2

S. Nowell

Roast salmon served with roasted garlic potatoes and Brussels sprouts with candied bacon.
Prep: 10 Cook: 30

  • 1lb salmon
  • 12oz potatoes
  • 8oz Brussels Sprouts
  • 4oz bacon
  • 1TBS brown sugar
  • garlic powder
  • salt & pepper
  • cooking oil

Prep: Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise.

Cut potatoes into ½-inch pieces.

Remove skin from salmon and cut into 3 to 4 pieces.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Roast salmon and potatoes: 

Toss potatoes on one side of a half sheet pan with a drizzle of oil, sprinkle of garlic powder, salt, and pepper. Roast on top rack for 10 minutes.

Remove potatoes from oven and carefully add salmon to empty side with a drizzle of oil, salt, and pepper. Roast on top rack until salmon is browned, tender, and cooked to desired doneness, 15-20 minutes.

Tip:

If the salmon is done before the potatoes, remove the salmon to a plate and put potatoes back in oven.

Serve:

Divide the potatoes, Brussels sprouts and salmon between plates. Serve.

Crab Stuffed Salmon

Crab Stuffed Salmon

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Yield: 2

Adapted from: https://www.cookedbyjulie.com/crab-stuffed-salmon/#recipe

This classic Crab Stuffed Salmon recipe is straightforward and simple. It uses minimal spices and has the sweetness of crab to bring out the flavors of the salmon. The mayo and cream cheese give it a silky texture to prevent it from drying out. Excellent with a side of Parsleyed Potatoes and Green Beans.

😐 The crab is good, but detracts from the salmon. $24 for a small package of lump crab is a complete waste in this dish. The stuffing without the crab would be fine on the salmon. Make crab cakes with the lump crab, neither needs the other.

  • 1lb salmon
  • 1lb lump crab
  • 1TBS mayonnaise
  • 1TBS cream cheese
  • 2tsp grain mustard
  • ½TBS old bay seasoning
  • ½lemon
  • 1egg
  • 1green onion
  • 1TBS parsley
  • ¼cup breadcrumbs
  • salt and pepper to taste
  • Parmesan cheese to taste
  • pinch of paprika
  • pinch of oregano

Adjust oven rack to top shelf. Preheat oven to 425°F.

Prep: Peel and slice the potatoes. Trim beans.

Cook Potatoes:

In a medium pan, add potatoes and cover with 1-inch of water. Add 1 tsp salt and bring to a boil. Cook until tender, 10-14 minutes.

Drain, add 2 TBS butter and mix gently to coat potatoes. Add 2 TBS parsley, mix, cover and set aside off heat.

Make Stuffing:

Beat together the egg, mayonnaise, cream cheese, grain mustard, lemon juice, old bay seasoning, and breadcrumbs.

Fold in the green onions, parsley, and lump crab meat gently, cover and chill for about an hour.

Prep and Cook Salmon:

Season the salmon fillets with salt and pepper and slice salmon filet lengthwise down the center to create space for stuffing.

Stuff Salmon with crab-meat filling and then place on a lightly greased baking sheet.

Grate some fresh Parmesan cheese on top of the crab-meat filling, sprinkle a little oregano and paprika, then place in the oven for about 16 minutes or until fully cooked through.

Serve:

Divide salmon, potatoes and vegetable between plates.

Side dish suggestions:

Vegetables Starches
Green Beans Steamed Parsleyed Potatoes
Asparagus Couscous
Broccoli Baked Potato
Noodles
Miso Maple–Glazed Salmon

Miso Maple–Glazed Salmon

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with Toasted Sesame Rice & Sweet Potato Jumble

Yield: 2

The key to a clean release for fish skin? Leave it alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Prep: 10 Cook: 35

  • ½cup jasmine rice
  • 1zucchini
  • 10oz salmon
  • 1TBS sesame seeds
  • 1sweet potato
  • 1red bell pepper
  • 1red onion
  • 1oz miso sauce concentrate (optional)
  • 2TBS maple syrup
  • salt & pepper
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and slice sweet potato into ½-inch-thick rounds.

Trim and halve zucchini lengthwise, thinly slice crosswise into half-moons.

Core, de-seed, and dice bell pepper into ½-inch pieces.

Halve, peel, and cut onion into ½-inch-thick wedges.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until riceis tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Toast & roast:

Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1- to 2-minutes. Transfer to a small bowl.

Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season generously with salt and pepper.

Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

Cook fish:

Pat salmon dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7-minutes.

Flip and cook until opaque and cooked through, 1- to 2-minutes more.

Remove from pan and set aside.

Make glaze:

Heat the same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water, and a pinch of salt. Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in 1 TBS butter until melted.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and half the sesame seeds. Season with salt and pepper to taste.

Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon, drizzle any remaining over jumble and serve.

Stuffed Salmon with Creamy Spinach

Stuffed Salmon with Creamy Spinach

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with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

Yield: 2

Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate.

Comments: Overpriced. Make it yourself.
Prep: 5 Cook: 35

  • 12-16oz potatoes
  • 1lemon
  • 2TBS cream cheese
  • 1oz veggie stock concentrate
  • 1shallot
  • 8oz asparagus
  • 6oz spinach
  • 1½TBS sour cream
  • 1tsp garlic powder
  • 12-14oz salmon
  • salt & pepper
  • 6tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot, finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on a quartet-sheet pan with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender,20-25 minutes.

Make spinach filling:

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt, cook, stirring, until browned and slightly softened, 1- to 2-minutes.

Stir in spinach, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest later) to same bowl, stir to combine. Season with salt and pepper.

Stuff salmon:

Pat salmon dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil, season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin side down, on one side of a second lightly oiled half-sheet pan. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).

Cook salmon & asparagus:

Toss asparagus on opposite side of same sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes.

Tip: If asparagus is done before salmon, remove from sheet and continue roasting salmon.

Make sauce:

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3- to 5-minutes.

Whisk in ¼ cup water, stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1- to 2-minutes.

Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge), and 1 TBS butter until melted and combined. Season with salt and pepper.

Serve:

Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Salmon Piccata

Salmon Piccata

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Yield: 2 Servings
Adapted from many

Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter.
This tangy, bold sauce is a great match for salmon’s rich, full flavor.
It is best to buy a whole center-cut piece and cut it into individual portions. Each fillet should be about the same size, so they cook in a similar time.

  • 26-oz salmon fillets
  • salt and freshly ground black pepper
  • 1TBS extra-virgin olive oil
  • 2garlic cloves, sliced thin
  • 1TBS AP flour
  • ½cup dry white wine
  • ¼cup water
  • 2TBS capers, rinsed
  • 1tsp grated lemon zest plus 1 TBS juice
  • 2TBS unsalted butter, cut into 2 pieces


Pat salmon dry with paper towels and sprinkle all over with salt and pepper.

Heat oil in a 10-inch nonstick skillet over medium high heat until just smoking. Add salmon skin side down. Cook until skin is crispy and browned on the bottom, about 5 minutes.

Flip salmon over, cover and cook until it  registers 140°F (for medium), about 7 minutes. Transfer salmon to a warm platter or individual plates.

In the same skillet on medium-low heat. Add a little oil if pan is too dry. Add garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook for 15 seconds.

Whisk in wine, water, capers, lemon zest and lemon juice, remaining ½ tsp salt, and remaining ½ tsp pepper. Bring to boil and cook for 30 seconds.

Remove from heat, whisk in butter, until combined.

Spoon sauce over salmon.

Serve.