Best 5 Lc Salmon And Veggie Roll Recipes

SALMON VEGGIE PACKETS

Steps:

• Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
• Bake for 30 minutes.
• Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
• Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
• Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
• Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!

LC SALMON AND VEGGIE ROLL

Steps:

• 1. Place cauliflower in a microwave safe container and defrost on high 10 minutes.
• 2. Rice the cauliflower in your food processor.
• 3. Place cauliflower in a fine sieve and press firmly with a rubber spatula until all excess moisture has been removed.
• 4. Place back in microwave container and cook on high 2 minutes. Xanthan gum is activated by heat so this step is essential to create the sticky rice texture you want.
• 5. Add rice vinegar and sprinkle xanthan gum over cauliflower. Stir well to combine until you see cauliflower sticking together in clumps.
• 6. Place in refrigerator until completely cold.
• 7. Bake salmon with a couple of pats of butter, salt and pepper for 20 minutes on 350 or until done.
• 8. Slice cream cheese and avocado. NOTE: I think sliced cucumber, and pickled radish would be wonderful in this. When I created this recipe I just wanted to test to make sure the cauliflower wouldn't fall apart during service and didn't have those veggies on hand. The salmon can also be replaced by crab meat, or shrimp.
• 9. Toast flax seeds on medium low heat until fragrant. Remove from heat and allow to cool.
• 10. Place plastic wrap over bamboo mat. Sprinkle with flax seeds.
• 11. Spread riced cauliflower over flax seeds - pressing firmly and evenly as shown. You may dip your finger tips in water to help this process.
• 12. Top with Nori sheet.
• 13. Place salmon, cream cheese, and avocado slices in thin rows on top of nori sheet.
• 14. Begin to roll tightly but carefully.
• 15. Complete roll. Place on small cookie sheet and put in freezer about 20 minutes. I do this because it will make slicing easier.
• 16. To serve: Slice in 1 inch pieces and place on platter. Serve with soy sauce, pickled ginger, and wasabi to taste. Enjoy!
• 17. Nutrition Info: Calories 395Calories from Fat 234 % Daily Value* Total Fat 26.0g40% Saturated Fat 9.2g46% Trans Fat 0.0g Cholesterol 70mg23% Sodium 195mg8% Potassium 1321mg38% Total Carbohydrates 17.6g6% Dietary Fiber 9.5g38% Sugars 5.8g Protein 25.2g

SALMON AND VEGGIE SHEET-PAN DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
• In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
• Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
• Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
• Return the pan to the oven and roast for 10-12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
• Enjoy!

ROASTED SALMON AND VEGETABLES

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
• Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.