Oven Roasted Salmon with Refreshing Summer Salad. Toasted Almond Parsley Salad: Mince the shallot and add to a small bowl. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
These summer salad recipes are the perfect go-to summer meal.
For a summer salad that looks refined, try this refreshing recipe with ribbons of asparagus and thick pieces of shaved Parmesan.
You can cook Oven Roasted Salmon with Refreshing Summer Salad using 16 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Oven Roasted Salmon with Refreshing Summer Salad
- It's 2 pound of salmon fillet.
- Prepare 2/3 teaspoon of kosher salt.
- Prepare to taste of black pepper.
- Prepare 1-2 Tablespoons of mayo.
- It's 1.5 Tablespoons of fresh lemon juice (about 1/2 a fresh lemon, squeezed).
- It's of For the topping:.
- You need 2 of ripe medium Roma tomatoes, diced.
- It's 1 of large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.).
- It's 1/2 of a small red onion, diced.
- It's 1 cup of corn kernels (Fresh would have been great today, but I wanted to use up a (15 oz.) can. If canned, drain well.).
- It's 2/3 teaspoon of kosher salt.
- Prepare 1/2 teaspoon of sugar.
- You need 2.5-3 Tablespoons of fresh lime or lemon juice.
- You need of optional: fresh herbs (I used 1/4 cup chopped cilantro today.).
- Prepare of optional for heat: 1 Tablespoon sriracha.
- Prepare 2 Tablespoons of olive oil.
Both nutritious and filling, this panzanella has flaky salmon and pieces of crusty country bread for a. When I'm starving after work, I want a fast meal with no-fail technique. Place a large cast-iron or other ovenproof skillet in a cold oven. Meanwhile, brush salmon with oil and sprinkle with salt and pepper.
Oven Roasted Salmon with Refreshing Summer Salad step by step
- Take salmon out of fridge then preheat oven to 450F. Season salmon flesh side up with salt, spread mayonnaise evenly over the flesh, then squeeze lemon over the entire fillet..
- When oven is preheated, roast salmon for 17 to 20 minutes..
- While salmon is roasting, assemble your salad. Add all ingredients but oil, toss, taste and adjust seasoning if needed, then add oil and toss again..
- Take salmon out of oven and let it cool for 5 minutes or so before segmenting into portions..
- Place a portion of salmon on plate and top with as much of the salad as you like..
- I served ours with mashed potatoes, but it would go great with rice, quinoa, or couscous, among other things. Enjoy! :).
Salmon shines in the summer—whether it's charred on the grill, smoked and draped over salads, or shaped into burger patties and stuffed between bread. Toss leftover grilled salmon with white beans and grilled (or jarred fire-roasted) red peppers and greens then. You can prepare every element of this salad ahead, but Season the salmon generously with salt and pepper on both the skin and flesh side. Remove from the oven and let cool, then break the salmon into large chunks and discard. Top with salmon and garnish with chives.
