Best 5 Herb Roasted Salmon Potatoes Carrots And Sugar Snap Peas Recipes

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Embark on a culinary journey with this delectable Herb-Roasted Salmon with Roasted Potatoes, Carrots, and Sugar Snap Peas. This vibrant and flavorful dish combines the richness of salmon with the earthy tones of roasted vegetables, creating a symphony of flavors that will tantalize your taste buds. The salmon is infused with a fragrant blend of herbs, while the vegetables are roasted to perfection, caramelizing their natural sugars for an irresistible sweetness. Get ready to indulge in this healthy and satisfying meal that's perfect for a weeknight dinner or a special occasion.

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GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS



Green Goddess Salmon With Potatoes and Snap Peas image

A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)

Provided by Sarah Copeland

Categories     dinner, seafood, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds small new or baby potatoes, halved or quartered if large
4 tablespoons olive oil
Fine sea salt and black pepper
1 (1 1/2-pound) piece skin-on center-cut salmon
1 packed cup parsley leaves
1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro, plus a few sprigs of dill, for garnish
2 anchovy fillets
1 to 2 garlic cloves
1 lemon, zested and halved
1/2 cup whole-milk yogurt
1/2 cup mayonnaise
8 ounces snap peas, trimmed and halved on the bias (about 2 cups)
4 small cucumbers, halved lengthwise and cut on the bias into 1-inch pieces (about 1 ¼ pounds)

Steps:

  • Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
  • Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
  • While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
  • Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
  • Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS



Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas image

Provided by Jeanne Thiel Kelley

Categories     Herb     Potato     Roast     Low Cal     High Fiber     Dinner     Seafood     Salmon     Carrot     Healthy     Sugar Snap Pea     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

2 green onions, chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon coriander seeds
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
2 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed, divided
1 teaspoon finely grated lemon peel, divided
4 6-ounce salmon fillets (preferably wild)
1/2 cup plain whole-milk yogurt
1 tablespoon tahini (sesame seed paste)*
12 ounces fingerling potatoes, scrubbed, halved lengthwise
1 bunch baby carrots, trimmed
8 ounces sugar snap peas, strings removed
Lemon wedges

Steps:

  • Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
  • Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
  • Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
  • Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
  • Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
  • Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
  • Available at some supermarkets, natural foods stores, and Middle Eastern markets.

CARROTS WITH SUGAR SNAP PEAS



Carrots with Sugar Snap Peas image

With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen sliced carrots, thawed and patted dry
3 tablespoons butter
1/4 cup chicken broth
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh sugar snap peas
1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin

Steps:

  • In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Nutrition Facts :

ROASTED SUGAR SNAP PEAS



Roasted Sugar Snap Peas image

We're betting you won't find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1 package (8 ounces) fresh sugar snap peas, trimmed
1 tablespoon chopped shallot
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon salt

Steps:

  • Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

Nutrition Facts : Calories 91 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

Tips:

  • Choose fresh, high-quality ingredients: The fresher the ingredients, the better the dish will taste. Look for salmon that is moist and firm, with no signs of spoilage. Choose potatoes and carrots that are firm and smooth, and sugar snap peas that are bright green and crisp.
  • Season generously: Don't be afraid to season the salmon, potatoes, carrots, and sugar snap peas liberally. This will help to bring out their natural flavors. Use a variety of herbs and spices, such as rosemary, thyme, garlic powder, and onion powder.
  • Roast the vegetables until they are tender: The roasting process will help to caramelize the vegetables and bring out their sweetness. Roast them until they are tender but still have a slight bite to them.
  • Serve the salmon and vegetables immediately: This dish is best served hot, so make sure to serve it as soon as it is cooked. You can garnish the dish with fresh herbs, such as parsley or cilantro, for a pop of color.

Conclusion:

This herb-roasted salmon with potatoes, carrots, and sugar snap peas is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked to perfection, and the vegetables are roasted until they are tender and flavorful. This dish is sure to please everyone at the table.

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