SALMON AND ZUCCHINI SHEET PAN DINNER
This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
- Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.
SALMON BRUNCH SQUARES WITH ZUCCHINI SAUCE
Make and share this Salmon Brunch Squares With Zucchini Sauce recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- For the Salmon Squares:.
- Combine the eggs and milk in a large bowl; beat with a wire whisk until blended. Add the cheese, olives, green onions, parsley, and Worcestershire sauce; stir well. Fold in the rice and salmon.
- Spoon the mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish. Sprinkle with paprika.
- Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted in the center comes out clean. Let it stand 10 minutes before serving. Serve with Fresh Zucchini Sauce.
- For the Fresh Zucchini Sauce:.
- Melt the butter in a saucepan over medium heat. Add the zucchini, green onions, and pimento, and saute 5 minutes or until the vegetables are crisp-tender.
- Sprinkle flour, salt, seasoned salt, and pepper over the vegetables; stir well. Gradually add the milk, cook, stirring constantly, until the mixture is thickened and bubbly. Serve warm. Makes 2 1/2 cups.
Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 10.4, Cholesterol 145, Sodium 504.1, Carbohydrate 27.4, Fiber 1.1, Sugar 1, Protein 23.9
BREAKFAST SMOKED SALMON PLATTER
Provided by Ina Garten
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
- Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.
ZUCCHINI SQUARES WITH SMOKED SALMON
A very quick and easy slice to make. Great way to use up zucchini and these are fantastic for parties or gatherings. Very light and tasty they went down a treat at a party I had. Even the none zucchini eaters liked them.
Provided by Tisme
Categories Lunch/Snacks
Time 1h
Yield 24 slice, 24 serving(s)
Number Of Ingredients 14
Steps:
- Squeeze and drain the excess moisture from the zucchini and when drained well combine with grated onion, and 100g of the cream cheese, flour, cheese, garlic, oil, eggs and salt and pepper until well combined.
- Spoon the mixture into a greased and lined 22x30cm tin and smooth surface.
- Bake at 180°C for 30 minutes or until firm to touch. Allow to cool, then cut into 24 squares.
- Combine the remaining cream cheese, chopped dill and rind.
- To serve, top each square with a spoonful of cheese mixture, some folded smoked salmon and a sprig of dill.
Nutrition Facts : Calories 143.3, Fat 11.5, SaturatedFat 4.5, Cholesterol 62.7, Sodium 189.8, Carbohydrate 5.8, Fiber 0.5, Sugar 0.9, Protein 4.6
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