Best 2 Roast Salmon Provençal Recipes

## **Discover a Culinary Journey to the Heart of Provence with Our Roast Salmon Provençal Recipes**

Tantalize your taste buds with our collection of Roast Salmon Provençal recipes, a symphony of flavors that capture the essence of the sun-kissed region of Provence. Embark on a culinary adventure as we guide you through each recipe, showcasing the perfect balance of fresh herbs, zesty citrus, and succulent salmon. From the classic Roast Salmon with Provençal Herbs to the innovative Salmon en Papillote with Mediterranean Vegetables, our recipes offer a delightful array of options to suit every palate. Whether you're a seasoned chef or just starting your culinary exploration, these recipes will inspire you to create a Provencal feast that will transport you to the heart of France.

Here are our top 2 tried and tested recipes!

ROAST SALMON PROVENçAL

Roast Salmon Provençal image

A marvelous Mediterranean main for four, ready to bake in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 salmon fillets or steaks, 1/2 inch thick (1 to 1 1/2 lb)
3 cups refrigerated unpeeled potato wedges (from 1 lb 4-oz bag)
1 1/2 cups small whole fresh mushrooms
1/2 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup Italian dressing
1/2 teaspoon dried basil leaves
1/2 cup large pitted kalamata or ripe olives

Steps:

Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g

PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST

Provençal Salmon With Fennel, Rosemary and Orange Zest image

In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 6-ounce, skinned salmon fillets
Salt and freshly ground black pepper to taste
1 tablespoon fennel seed
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil or clarified butter

Steps:

Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams

Tips:

Choose the freshest salmon you can find. Look for firm, bright pink flesh with no off odor.
Use a variety of vegetables for the Provençal sauce. This will add flavor and color to the dish.
Don't overcook the salmon. It should be cooked through but still moist and flaky.
Serve the salmon immediately with the Provençal sauce. It can also be served cold as part of a salad or sandwich.

Conclusion:

Roast salmon Provençal is a delicious and easy-to-make dish that is perfect for any occasion. The combination of roasted salmon, Provençal sauce, and vegetables is flavorful and satisfying. This dish is sure to please everyone at your table.