Best 2 One Pan Roasted Salmon And Squash Recipes

Indulge in a culinary masterpiece that combines the delicate flavors of salmon and the earthy sweetness of squash in a symphony of roasted perfection. This one-pan roasted salmon and squash dish offers a medley of textures, with tender, flaky salmon and caramelized squash, all cooked to perfection in a single skillet. The accompanying recipes take this dish to the next level, offering variations that cater to different palates and preferences.

**One-Pan Roasted Salmon and Squash:** The classic combination of roasted salmon and squash is elevated with a medley of herbs and spices, creating a savory and aromatic dish.

**One-Pan Roasted Salmon and Sweet Potatoes:** For those who prefer a sweeter twist, this recipe swaps out the squash for sweet potatoes, adding a touch of natural sweetness that complements the salmon beautifully.

**One-Pan Roasted Salmon and Brussels Sprouts:** This recipe introduces a slightly bitter note with roasted Brussels sprouts, balancing the sweetness of the squash or sweet potatoes and adding a delightful crunch to the dish.

**One-Pan Roasted Salmon and Zucchini:** If you're looking for a lighter and fresher option, this recipe uses zucchini instead of squash, providing a crisp and refreshing contrast to the rich salmon.

Let's cook with our recipes!

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

One-Pan Salmon And Veggies Recipe by Tasty image

Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus

Provided by Robin Broadfoot

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 lb small red potato, or yellow, quartered
4 tablespoons olive oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455g)

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!

Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams

ONE-PAN LEMON HERB SALMON & VEGGIES RECIPE BY TASTY

One-Pan Lemon Herb Salmon & Veggies Recipe by Tasty image

Here's what you need: garlic, dried rosemary, dried oregano, dried basil, olive oil, lemon juice, salmon, large zucchini, mushroom, yellow bell pepper, cherry tomato, olive oil, salt, pepper

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon garlic, minced
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon olive oil
1 tablespoon lemon juice
4 fillets salmon
1 large zucchini, chopped
1 cup mushroom, sliced
1 yellow bell pepper, sliced
1 pt cherry tomato, halved
olive oil, to taste
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
Enjoy!

Nutrition Facts : Calories 408 calories, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 28 grams, Sugar 6 grams

Tips:

Use a variety of vegetables. This recipe calls for squash, but you can also use other vegetables such as broccoli, carrots, or green beans.
Don't overcrowd the pan. Make sure there is enough space between the vegetables and the salmon so that they cook evenly.
Roast the vegetables until they are tender. The vegetables should be soft enough to easily pierce with a fork.
Cook the salmon until it is flaky. The salmon should be cooked through, but it should not be dry.
Serve the salmon and vegetables immediately. This dish is best served hot out of the oven.

Conclusion:

This one-pan roasted salmon and squash recipe is a delicious and healthy meal that is easy to make. It is perfect for a weeknight dinner or a special occasion. The salmon is flaky and flavorful, and the vegetables are roasted to perfection. This dish is sure to please everyone at the table.