Best 5 Lemon Roasted Salmon With Escarole Asparagus And Potatoes Recipes
Indulge in a culinary journey with our tantalizing Lemon Roasted Salmon with Escarole, Asparagus, and Potatoes recipe. This delectable dish features tender, flaky salmon fillets enveloped in a vibrant lemon-herb marinade and roasted to perfection. Accompanied by a medley of sautéed escarole, crisp asparagus, and roasted potatoes, this main course symphony offers a harmonious blend of flavors and textures. The zesty lemon marinade infuses the salmon with a refreshing citrus essence, while the escarole and asparagus add a delightful bitterness and crunch. Roasted potatoes provide a comforting base, completing this symphony of flavors. Join us as we guide you through the steps to create this delectable dish, ensuring a memorable dining experience. Additionally, discover delectable variations, including a creamy lemon-herb sauce to enhance the salmon's richness and a zesty lemon-caper dressing to brighten up the accompanying vegetables.
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ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
SALMON WITH ASPARAGUS AND POTATOES
The salmon is roasted alongside the vegetables, then served with a slightly sweet bell-pepper relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large ovenproof skillet, toss potatoes and asparagus with 2 teaspoons oil to coat; season with salt. Roast 15 minutes (and leave in oven).
- In a small skillet, sprinkle salmon (flat side down) with salt. Transfer pan to oven, next to vegetables; roast until salmon is opaque throughout and vegetables are tender, about 10 minutes.
- Meanwhile, make relish: In a small bowl, whisk together orange zest and juice, vinegar, honey, and remaining teaspoon oil. Stir in bell pepper and mint; season with salt and pepper.
- To serve, spoon vegetables into a shallow serving bowl or plate; top with salmon and relish.
LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Provided by Anna Stockwell
Categories Spring Salmon Dinner Fish Seafood Quick and Healthy Wheat/Gluten-Free Escarole Roast Pescatarian Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cook the salmon:
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- Meanwhile, make the salad:
- Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
ROASTED SALMON WITH LEMON RELISH
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
- Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
- Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
- Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
- Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.
Tips:
- Choose fresh, high-quality ingredients: This will ensure that your dish is flavorful and delicious.
- Don't overcrowd the pan: When roasting vegetables, make sure to give them enough space so that they can roast evenly.
- Season your vegetables well: A simple combination of salt, pepper, and olive oil is all you need to bring out the natural flavors of the vegetables.
- Roast the vegetables until they are tender but still have a little bit of a bite: This will give them the best flavor and texture.
- Don't overcook the salmon: Salmon is a delicate fish, so it's important to cook it just until it is opaque in the center.
- Serve the salmon and vegetables immediately: This dish is best enjoyed hot out of the oven.
Conclusion:
This lemon-roasted salmon with escarole, asparagus, and potatoes is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is flaky and flavorful, the vegetables are roasted to perfection, and the lemon-butter sauce adds a bright and tangy flavor. This dish is sure to please everyone at the table.
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