5. Roasted Salmon and Beets With Herb Vinaigrette
This surprisingly simple (and stunning) meal will have you feeling fancy on a weeknight, and who doesn’t want that?
About 440 cals, 36 g protein, 12 g carbs, 27 g fat (5 g sat), 3 g fiber, 780 mg sodium.
Ingredients
1 lb. medium beets, preferably golden, scrubbed and very thinly sliced lengthwise
6 tbsp. extra virgin olive oil
1 1/2 lb. skinless salmon fillet, in 1 piece (from wide end)
1 tbsp. finely chopped fresh chives
1 tbsp. finely chopped fresh flat-leaf parsley
1 tbsp. finely chopped fresh tarragon
3 tbsp. finely chopped shallots
1 tbsp. finely grated lemon peel
1/4 c. fresh lemon juice
4 c. mixed baby greens
Directions
- Preheat oven to 450 degrees F.
- On rimmed baking sheet, toss beets with 1 1/2 tablespoons oil to coat. Season with kosher salt and freshly ground black pepper. Arrange beets in center of sheet, forming a bed large enough to hold salmon. Roast beets about 20 minutes or until crisp-tender.
- Place salmon on top of beets. Brush salmon with 1/2 tablespoon oil; season with salt and pepper. In large bowl, mix chives, parsley, and tarragon; sprinkle all but 1 tablespoon of mixed herbs over salmon.
- Roast salmon about 15 minutes or until cooked to medium-rare (slightly rosy in center). Remove from oven.
- Meanwhile, whisk shallots, lemon peel and juice, and remaining 4 tablespoons oil into remaining mixed herbs. Season dressing to taste with salt and pepper.
- Toss greens with 2 tablespoons of dressing. Drizzle remaining dressing over salmon and beets; serve greens alongside.
6. Roasted Salmon With Crispy Potatoes and Broccoli
Roast your fish on your veggies, so they get extra flavorful. Plus, it’s less dishes for you to wash.
This tender, juicy salmon with the crispy potatoes and broccoli are sure to please.
Ingredients
1 head broccoli
1 lb. Yukon gold potatoes
1 large red onion
3 tbsp. olive oil
Kosher salt
pepper
1 1/2 lb. skinless salmon fillet
1/4 c. mayonnaise
1 tbsp. fresh lemon juice
1/2 clove garlic
Directions
- Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes, and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in an even layer and roast for 15 minutes.
- Season the salmon with 1/4 teaspoons each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
- Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.