Here are some more recipes for wonderful salmon dishes. These are really easy to make and quite yummy.
Lemon-Garlic Butter Sauce with Salmon and Asparagus
Searching for a dish that will encourage you to eat more heart-healthy fish and vegetables? Make this salmon and asparagus meal a regular. This sheet-pan dinner is not only healthy and delicious, but it is also simple to prepare and clean up.
Ingredient
- 1 pound center-cut wild salmon filet, split into 4 parts
- 1 pound trimmed fresh asparagus
- 1/2 teaspoon of salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 1 tbsp olive oil (extra virgin)
- 1/2 teaspoon grated garlic
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon of lemon juice
Directions
- Step 1: Heat the oven to 375°F. Cooking sprays a big rimmed baking sheet.
- Step 2 Arrange the salmon on one side of the baking sheet and the asparagus on the other. Use pepper and salt to season the salmon and asparagus.
- Step 3 Melt the butter in a small skillet with the oil, garlic, lemon zest, and lemon juice over medium heat. Sprinkle the salmon and asparagus with the butter mixture. 12 – 15 minutes, or until the salmon is cooked through and the asparagus is soft.
Nutritional Information
1 piece salmon and around 5 spears asparagus per serving
Per Serving: 270 calories; protein 25.4g; carbs 5.6g; dietary fiber 2.5g; sugars 2.2g; fat 16.5g; saturated fat 6.9g; cholesterol 75.9mg; vitamin a iu 1288.6IU; vitamin c 10.5mg; folate 72.8mcg; calcium 79.3mg; iron 3.1mg; magnesium 49.2mg; potassium 667.1mg; sodium 350.5mg; thiamin 0.2mg.
Salad of grilled salmon with raspberry vinaigrette
Raspberry dressing from scratch? Sure thing. Make the salmon a day ahead of time. Ingredients
- Vinaigrette
- 2 cups raspberries, fresh
- 3 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1 tsp. Dijon mustard
- 1/2 teaspoon lemon zest, plus additional for garnish
- 1/4 teaspoon of salt
- 1/8 tsp ground pepper
- 4 to 5 oz skinless center-cut salmon filets, 1 inch thick (thawed if frozen)
- Spray cooking oil
- 6 cups fresh baby spinach, lightly packed (4 oz.)
- 1/2 cup crumbled low-fat feta cheese (2 oz.)
- 1/4 cup toasted walnuts, chopped
Directions
Step 1: To make the vinaigrette: In a small saucepan, combine 2 cups of raspberries, vinegar, sugar, and mustard. Bring the water to a boil. Lower the heat to low and cook, uncovered, for 8 – 10 minutes, or until the berries have broken down and the mixture has thickened somewhat. Let it cool slightly.
- Step 2 Strain the mixture through a fine-mesh sieve placed over a bowl; discard the seeds. Mix in the lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let it cool completely. Thin with a little water if required.
- Step 3: To make the salad: Preheat the grill to medium heat.
- Step 4: Coat the grill rack with oil. Pat fish dry, then spray with cooking spray and season with salt and pepper. Grill the salmon, covered, for 7 to 10 minutes or until it flakes easily.
- Step 5
- Toss spinach with half of the vinaigrette in a large mixing basin. Divide the mixture among four plates. Serve with the salmon, raspberries, feta, and walnuts on top. Drizzle with the rest of the dressing. If desired, garnish with lemon zest.
Tips
Sugar Substitute: We do not advocate using a sugar substitute in this recipe.
Nutritional Information
1 salmon filet + 2 cups salad = 1 serving
325 calories per serving; 29g protein; 21g carbs; 10g dietary fiber; 9g sugars; 14g fat; 3g saturated fat; 67 mg cholesterol; 577 mg sodium.
Mango Quinoa with Honey Mustard Salmon
Grilled honey mustard-coated fish is served with a delectable grain salad made with quinoa, mango, jalapeno, and almonds in this 30-minute dinner recipe.
Ingredient
- 1 fresh or frozen 8-ounce skinless salmon filet
- 2 tablespoons honey
- 2 tsp fiery brown mustard
- 1 large garlic clove, minced
- 1/3 cup room temperature cooked quinoa
- 12 cup mango, fresh or frozen, thawed if frozen
- 1 to 2 tablespoons fresh jalapeno chili pepper, seeded and finely chopped (see Tip)
- 1 tablespoon toasted sliced almonds (see Tip)
- 1 tablespoon of olive oil
- 1/8 teaspoon of salt
- a pinch of black pepper
- 2 tbsp fresh cilantro, chopped
Directions
Step 1
- Thaw frozen salmon. Rinse and pat dry the fish with paper towels. Combine the honey, mustard, and garlic in a small mixing basin. Brush the honey mixture on both sides of the salmon. Place salmon on a grill rack immediately over medium heat on a gas or charcoal grill. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish, rotating once, until salmon begins to flake when examined with a fork.
- Meanwhile, in a medium mixing bowl, combine the quinoa, mango, jalapeno pepper, almonds, olive oil, salt, and black pepper. Garnish with fresh cilantro. Serve the salmon over quinoa.
Tips
Avoid direct contact with chili peppers as much as possible since they contain volatile oils that can burn your skin and eyes. Use plastic or rubber gloves when working with chili peppers. If your bare hands come into contact with the peppers, thoroughly wash your hands and nails with soap and warm water.
Spread nuts in a small baking tray coated with parchment paper to toast. Bake for 5 to 10 minutes, or until brown, at 350°F, shaking pan once or twice.
Nutritional Information
Servings per recipe: 3 2/3 cup quinoa mixture and 1/2 ounce cooked salmon
326 calories per serving; 26.4g protein; 26.6g carbohydrates; 3g dietary fiber; sugars 12.3g; fat 12.2g; saturated fat 1.7g; cholesterol 62 mg; vitamin a iu 616.5IU; vitamin c 22.2mg; folate 75.7mcg; calcium 41.1mg; iron 2.1mg;
Sautéd grilled salmon with kale
Salmon filets are seasoned with a spicy dry rub, grilled, and served with a side of lemon-seasoned sautéed kale and shallots in this nutritious dinner meal. Sometimes the simplest solution is the best!
Ingredient
- 2 fresh or frozen skinless salmon filets, about 1 inch thick, 5 oz.
- 1/2 tsp dried thyme, crushed 14 tsp garlic powder
- 1/8 teaspoon of salt
- 1/8 tsp cayenne pepper
- 1 tablespoon shallot, finely chopped
- 1 minced tiny garlic clove
- 12 tablespoon olive oil
- 6 oz. torn fresh kale (discard stems)
- 12 teaspoon lemon peel, finely shredded
- a pinch of salt
- slices of lemon
Directions
- Step 1: Thaw frozen fish. Clean the fish and pat it dry with paper towels. Set aside. Combine the thyme, garlic powder, 1/8 teaspoon salt, and cayenne pepper in a small mixing dish. Season the tops of the filets evenly with the seasoning mixture.
- Step 2: For a charcoal grill, lay the fish directly over medium embers on a greased grill rack. Cover the grill grate with foil before inserting the fish if preferred. Grill, uncovered, for 8–12 minutes, or until the fish flakes when checked with a fork, rotating once halfway through. (If using a gas grill, preheat it first. Turn the heat down to medium. Put the fish on an oiled grill rack over medium heat. Cover and grill according to package directions.) Cover the fish to keep it warm.
- Step 3: Cook the shallot and garlic in heated oil in a Dutch oven for 2 to 4 minutes or until soft. Mix in the kale and lemon peel. Cook for 2 minutes, covered. Uncover and simmer for another 6 to 8 minutes, or until the kale begins to wilt, rotating with long-handled tongs. Sprinkle with a pinch of salt. Salmon should be served with greens and lemon wedges.
Nutritional Information
1 salmon filet and approximately 1 1/2 cups kale
Serving Size: 357 calories; 32g protein; 11g carbs; 2g dietary fiber; 2g sugars; 21g fat; 5g saturated fat; 78mg cholesterol; 340 mg sodium.
Salad with Fish and Orange-Balsamic Vinaigrette
Salmon offers a good dose of protein and heart-healthy omega-3 fatty acids to salads. This fast salad is ideal for lunch or dinner and will leave you feeling full and satisfied.
Ingredient
- 4 – 5 oz. fresh or frozen skinless salmon filets, approximately 1 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray – nonstick
- 2 tbsp fresh mint, clipped
- 2 tbsp balsamic vinegar
- 1/4 teaspoon finely chopped orange peel
- 2 tablespoons olive oil
- 2 tbsp orange juice
- 1/8 teaspoon of salt
- 5 cups torn mixed salad greens, packaged European-style
- 1/4 slivered medium red onion 2 oranges, finely sliced
- 2 tbsp. toasted sliced almonds (Optional)
Directions
- Step 1: Thaw frozen salmon. Season the fish with 1/4 teaspoon salt and pepper. Coat the salmon filets on both sides with cooking spray. Grill salmon on the rack of a covered grill directly over medium heat for 8 to 12 minutes or until salmon flakes easily when checked with a fork, flipping once midway through grilling time, using a charcoal or gas grill.
- Step 2: In the meantime, make the vinaigrette by combining the mint, vinegar, oil, orange peel, orange juice, and 1/8 teaspoon salt in a screw-top container. Cover and shake vigorously.
- Step 3: Arrange salad greens on four plates. Serve with orange and red onion slices on top. Place a salmon filet on top of each salad. Sprinkle it with vinaigrette and serve. Sprinkle with almonds if desired.
Nutritional Information
1 serving has 323 calories, 24g protein, 13g carbohydrates, 3g dietary fiber, 9g sugars, 19g fat, 3g saturated fat, 66 mg cholesterol, and 296mg sodium.
To Conclude
To summarize, salmon has various health benefits. Consuming a few times every week might help you meet your nutritional demands while also satisfying your stomach. Test some of our dishes and let us know what you think. Please share your favorite recipes with us by clicking the button below.