SHEET PAN PARMESAN CRUSTED SALMON WITH BROCCOLI
Perfectly golden brown parmesan crusted salmon, with a hint of lemon and herb flavor paired with crisp and tender roasted broccoli all in an easy single pan.
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
- Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat.
- Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets.
- Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
- In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.
- In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets.
- Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).
Nutrition Facts : Calories 505 kcal, Carbohydrate 15 g, Protein 41 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 101 mg, Sodium 300 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SALMON AND BROCCOLI BAKE
A quick, healthy meal for the whole family - and salmon, broccoli and spinach are all superfoods! Serve with whole baby carrots, whole baby sweetcorn or snow peas.
Provided by English_Rose
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Par-boil the potatoes in their skins for 8-10 mins, drain and rinse with cold water to cool. Set aside.
- Melt 2oz of margarine in a pan, add onion, garlic, ground white pepper and stir-fry for three minutes Add the broccoli and continue to stir-fry for another five minutes Add the spinach and cook until it begins to wilt.
- Grease a deep baking dish with some margarine and spoon the stir-fried vegetable mixture evenly over the base. Place the salmon strips on top of the mixture, scatter over the lemon rind and parsley and pour over the cream. Season well.
- Remove the peel from the potatoes and grate coarsely to make rosti potatoes. Top the salmon with the potato, season and dot over the remaining margarine.
- Place on a baking sheet and bake for 30 mins or until the potatoes are brown and crispy.
Nutrition Facts : Calories 593.4, Fat 30.4, SaturatedFat 10.4, Cholesterol 98.7, Sodium 327.9, Carbohydrate 50.6, Fiber 6.4, Sugar 3.6, Protein 32.2
SALMON, BROCCOLI & POTATO BAKE
A classic combination of flavours for a midweek family meal. Make this recipe in just one pot
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don't have a microwave, boil instead.
- Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.63 milligram of sodium
SALMON BROCCOLI BAKE
"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 616 calories, Fat 45g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 942mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
SOY SALMON & BROCCOLI TRAYBAKE
Five ingredients is all you need to create this zingy soy and citrus flavoured fish dish with healthy greens and fresh lemon
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the salmon in a large roasting tin, leaving space between each fillet.
- Wash and drain the broccoli and, while still a little wet, arrange in the tray around the fillets. Pour the lemon juice over everything, then add the lemon quarters.
- Top with half the spring onions, drizzle with a little olive oil and put in the oven for 14 mins. Remove from the oven, sprinkle everything with the soy, then return to the oven for 4 mins more until the salmon is cooked through. Sprinkle with the remaining spring onions just before serving.
Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
ITALIAN BROCCOLI & SALMON BAKE
Take a fresh look at broccoli with this creamy pasta bake
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
- While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
- Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
- Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.
Nutrition Facts : Calories 817 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium
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- Cut broccoli into bite-sized florets. Then, fill a large saucepan half full with salted water, bring to a boil, and blanch broccoli for approx. 2 – 3 min. Drain and set aside.
- Cut potatoes into thin medallions. Then, fill a large saucepan with salted water, bring to a boil, add potatoes, and blanch for approx. 5 min. Cut lemon in half, juice one half, and then cut the other into wedges. Next, mix together half of lemon juice and salmon in a large bowl. Season with salt and pepper and then cut into bite-sized pieces. Finely chop dill and chervil.
- In a small bowl, mix together crème fraiche, herbs, rest of the lemon juice, and water until fluid and creamy.
- Preheat oven to 200°C/400°F. Grease a baking dish with a bit of butter. Add potato slices and season with salt and pepper. Then, layer salmon and broccoli on top, followed by crème fraiche sauce and cheese. Bake in preheated oven at 200°C/400°F for approx. 25 – 30 min. until golden brown. Serve warm with lemon wedges on the side. Enjoy!
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