If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry. I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not read more
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Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round. Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet read more
Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree?
One of our favorite fish is salmon. We just love salmon made any way possible; smoked, grilled, poached, baked. It is amazing in baked dishes or sandwiches.
What is your favorite fish?
On the other hand, sheet pan dinner is just phenomenal. You can add chicken, sausage, beef, pork or any other fish. Also, it is fantastic to clean your fridge day when you do not have so much food, but it has to be used.
I have made this dish many times and the best way to not overcook fish was to actually wrap it in foil. If you hate relationship with Alum foil then just use parchment paper.
I cooked it at the same temperature and pulled salmon 10 minutes earlier so it ended up cooking in the foil before serving. It was absolutely divine!
Yes, you can absolutely bake fish on top of your veggies but I found this way tastier.
The whole point of my blog is to inspire you to get back to cooking your own meals, so you can use whatever protein or vegetables you wish to use or whatever is in season.
However, ever since Sitka Salmon Shares announced on their website that we are going to have Salmon in the next shipment I could not wait. I love all their fish.
If you ever tasted then you must agree with me, but since salmon is family favorite we were eagerly anticipating our subscription box to come.
Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I believe in this company, and I love what they are doing.
Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.
SITKA SALMON SHARES IS:
Wild: Wild-caught from the pristine waters of Southeast Alaska.
Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.
Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.
Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.
Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.
Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.
Convenient: Home delivered directly to your door, with recipes, newsletters, and more
Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.
I hope you try my Salmon and Vegetables Sheet Pan Dinner. If you make this one or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!
- 1- 1 1/2 pound Salmon Fillet, defrosted (Wild Alaskan)
- Kosher Salt a good pinch or two, rub on the salmon
- 1-2 teaspoon ground black Pepper
- Lemon slices from 1 lemon
- 1 teasoon dried Oregano
- 5 tablespooms of Garlic-Herb Butter (if available)
- 1 pound New Potatoes, I used red
- 1/2 pound Green Beans
- 1/2 pound Baby Carrots
- 1 pound Broccoli, I used frozen florets
- Olive Oil
- Salt and Black Pepper, to taste
- 4-5 Garlic cloves
- 1 teaspoon dried Parsley
- 1 teaspoon dried Oregano
- Preheat over to 375F
- Defrost salmon, and take it out of the pack. Take a large heavy-duty aluminum foil or parchment paper and then, season salmon with salt, pepper, herbs. Rub on both sides well, then place the sliced lemon on each slice of salmon and a tablespoon of butter. Wrap nicely and prep vegetables.
- Place Salmon to bake at the same time you will bake vegetables.
- Make sure to take it out after 25 minutes. That way salmon will not overcook. It will continue cooking in the foil until it is ready to be served. So do not open it until you are ready to eat or until vegetables are ready.
SHEET PAN VEGETABLES:
- Wash Potatoes and either cut them in half or the quarters.
- Season each vegetable with salt, pepper, and herbs, then place each vegetable next to each other but do not overcrowd the sheet pan. Make sure it is somewhat in one layer.
- Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
- If the potatoes need a bit more time to cook, then remove all the other vegetables and allow potatoes to cook additional 2-3 minutes under the broiler (medium temp).
You may use any vegetables that you have or are in season; Cauliflower, asparagus, peppers, cherry tomatoes, etc. Possibilities are endless
You may cook vegetables in the air fryer, but potatoes might take a bit more time to crisp up.
If you do not have garlic and herbs butter available, then just add a pinch more salt, add more dried parsley and a teaspoon or two of garlic powder, that's it!
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Meals like this are the best. I served everything including this amazing Smoked Sun Dried Tomato Salmon on a couple of wooden boards. It was absolutely incredable and so tasty. Usually, I make salmon with lemon, olive oil and a generous a month of sea read more
I don’t know about you, but I am a sandwich person.
One of top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich.
I devour it and to be honest, I could never become tired of eating this kind of summich. I called this a lazy Friday dinner because it was quick and no cooking required, but everyone loved it. It is really perfect any day of the week as well as for parties.
They are in a way fancy, but not really, if you know what I mean?! I am just in love with this delightful sandwich so that’s why I’ve decided to share it here on my blog.
Of course, creating a sandwich is something that should be personalized. I love building it myself, as for the rest of my fab family, I ask what they want because we are pretty darn serious when it comes to building a sandwich
What is your favorite sandwich?
Smoked Salmon Bagel Sandwiches
- 1 Bagel 6 oz.
- 1 tablespoon whipped cream cheese split in half
- 1 teaspoon chives chopped
- 1/2 Avocado thinly sliced
- 3 ounces thin-sliced smoked salmon
- English cucumber or mini cucumbers thinly sliced
- Fresh Organic Spinach or lettuce
- Red onion
- Drained Capers
- Fresh Dill
- SLICE bagel in half horizontally. Mine was presliced, so I just carefully separated both pieces.
- Spread BOTH sides with cream cheese and sprinkle with the chopped chives.
- Over cheese on 1 bagel half, layer English cucumber or mini cucumber, thinly sliced avocado, smoked salmon, spinach – now, it a good time to add other additions such as red onion and/or capers.
- Set remaining bagel half, cream cheese side down, over filling.
You can personalize it however you would like. I love adding capers and red onion, not in the pic, but it’s absolutely fantastic. You can also try it with chives cream cheese or sprinkle fresh chives like I did because chives give extra flavor and compliment salmon very well. Smoked salmon is also your personal preference. Most of the time I am using Alaskan Smoked Salmon. Bagel.
you have a couple of choices, of course. The one that I am using is “Everything pre-sliced bagel”, and I like the regular size for my family unless it’s a party, then I am using mini bagels.
Every now and then, I find myself making rice bowls. They are truly convenient, and they do get me through my busy schedule. It is important to say that they are also very simple, versatile and delightful. If the kids are in school, I normally take a read more
I love simple dinners just like this Grilled Glazed Salmon with tasty Mango Salsa.
Since its birth in 1911, Mazola has delivered great tasting, high‐quality products for you and your family. Mazola cooking oils are made of 100% pure oil with no additives. The great flavor of your food comes through.
Corn oils, such as Mazola Corn Oil, contain more cholesterol-blocking plant sterols than any other cooking oil – four times more than olive oil and 40 percent more than canola oil.
What Are Plant Sterols?
Plant sterols, also known as phytosterols, are plant-based micro-nutrients, naturally present in fruits, vegetables, nuts, seeds, cereals, legumes, and vegetable oils. Clinical studies indicate that, when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut, which, in turn, can lower LDL blood cholesterol. Source: Mazola
Now let us get back to delicious umami recipe full of flavor, nutrition, and balance.
This post is sponsored by Mazola Corn Oil. I agreed to partner with Mazola because I like their products very much and have been using for many years. Also, I wanted to spread the word on my blog about the health benefits of Mazola Corn Oil. |
- 4 (6 ounces) Fresh Salmon Fillets (with skin)
- 1 Tablespoon Weber Roasted Garlic & Herb -seasoning
- 1 Tablespoon Oil
- 1 teaspoon Red Chili Pepper Powder/or Paste
- 1/2 Tablespoon Honey (agave nectar or sugar)
- 1/2 Tablespoon Rice Wine Vinegar
- 1/2 Tablespoon Lemon Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Sesame Oil
- 1/2 cup onion
- 2 Garlic Cloves
- Mango Salsa:
- 2 cups fresh mango, diced
- 1 cup red bell pepper, diced
- 3 tablespoons minced red onion,
- 2 Campari Tomatoes, diced
- 1/2 tablespoon minced jalapeno
- 2 tablespoons minced, fresh cilantro
- Salt and pepper to taste
- 1 tablespoon fresh lemon OR lime juice
- A drizzle of Oil
- Put everything for the glaze in the saucepan over medium heat and cook until slightly thickened. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick like jam, like but can be thinned to more of a glaze consistency with more honey or water
- Cut the Salmon in 4 equal pieces, brush on Mazola Corn Oil and season with Weber Roasted Garlic and Herb by patting on each piece of salmon. Preheat the grill on medium-high and brush the grill with just a bit more oil so the fish won't stick. Place the salmon skin down on the grill and cook for a minute or two before flipping it over. Flip one more time, so the skin is down on the grill again, and brush the glaze on each piece of salmon.
- Cut all the ingredients for salsa and mix lemon juice and Oil. Once all combined before serving, drizzle lemon and oil over the salsa and season it with salt and pepper to your taste.
- Serve grilled salmon and mango salsa over steamed rice.
- The United States Food and Drug Administration recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit (63 C). Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part. Ideally, start checking the internal temperature a few minutes before the salmon fillet should be done the cooking- this prevents you from overcooking the fish. Once your salmon is cooked, clean the meat thermometer with hot water and soap to prevent cross-contamination. If you do not have a meat thermometer available, determine the salmon’s doneness by checking for opaque skin and flesh that flakes easily with a fork. You will also want to wash all other utensils and serving dishes that came into contact with the raw fish.
- When purchasing salmon, choose fillets that smell fresh -- avoid fillets that smell fishy, sour or pungent. The color should be bright and shiny with no discolorations or darkening. When thawing frozen salmon, place it in the refrigerator overnight to allow for a slow thaw. If you need a quick method, seal the salmon fillets in a plastic bag with air out and fill the pot with cold water. Drop the salmon fillets in the water and wait until thawed.