Baked Salmon With Mascarpone Spinach Recipes

Steps:

• Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

Steps:

• Heat oven to 400°F.
• Mix first 4 ingredients until blended.
• Place fish in single layer in 13x9-inch pan sprayed with cooking spray; drizzle with half the dressing mixture. Turn to evenly coat both sides of fish fillets with dressing mixture.
• Bake 10 min. Remove pan from oven. Move fish to one side of pan. Add spinach to other side of pan; drizzle with remaining dressing mixture. Bake 3 to 5 min. or until fish flakes easily with fork.

Steps:

• Cook spinach in large pot of boiling water just until wilted, about 1 minute. Drain and rinse with cold water. Squeeze out as much water as possible, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone cheese and nutmeg. Season to taste with salt and pepper.
• Brush a baking dish with olive oil and place the salmon in it, skin side down. Spread the cheese and spinach mixture over the top of the salmon. Sprinkle with salt and pepper. (This can be made 4 hours ahead. Cover and chill. Remove from fridge 30 minutes prior to putting in oven).
• Preheat oven to 450F/230°C Mix bread cubes, melted butter and grated cheese in medium bowl. Top salmon with bread mixture, pressing it into cheese to adhere.
• Bake salmon until opaque in center about 12-15 minutes if using single fillets or 25-30 minutes if using whole fillet.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
• Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
• Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
• Combine olive oil and lemon juice in a small bowl.
• Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
• Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
• Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
• Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
• Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.