One-pan Lemon Herb Salmon & Veggies

for 4 servings

1 tablespoon garlic, minced
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon basil
1 tablespoon olive oil
1 tablespoon lemon juice
4 fillets salmon
1 large zucchini, chopped
1 cup , sliced
1 yellow bell pepper, sliced
1 pt cherry tomato, halved
olive oil, to taste
salt, to taste
pepper, to taste


  1. Preheat oven to 400°F (200°C).
  2. Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
  3. Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
  4. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
  5. Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
  6. Enjoy!


Honey Soy Glazed Salmon

for 2 servings

12 oz skinless salmon
1 tablespoon olive oil

4 cloves garlic, minced
2 teaspoons ginger, minced
½ teaspoon red pepper
1 tablespoon olive oil
⅓ cup less sodium soy sauce
⅓ cup honey


  1. Place salmon in a sealable bag or medium bowl.
  2. In a small bowl or measuring cup, mix marinade ingredients.
  3. Pour half of the marinade on the salmon. Save the other half for later.
  4. Let the salmon marinate in the refrigerator for at least 30 minutes.
  5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
  6. Remove salmon from pan. Pour in remaining marinade and reduce.
  7. Serve the salmon with sauce and a side of veggies. We used broccoli.
  8. Enjoy!


Easy Zesty Salmon Burgers

for 4 servings


¼ cup yogurt
2 tablespoons spicy dijon
1 tablespoon fresh dill, chopped
2 tablespoons fresh chive, chopped
1 ½ teaspoons honey

16 oz fresh skinless salmon
½ red onion, minced
1 tablespoon fresh dill, chopped
1 tablespoon prepared horseradish, optional
½ teaspoon honey
1 ½ teaspoons sea salt
½ teaspoon pepper


  1. In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
  2. Cut salmon into ½ inch (1¼ cm) cubes and transfer to a food processor.
  3. Pulse 5 times.
  4. Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
  5. Form mixture into 4 patties.
  6. Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
  7. Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
  8. Serve on your favorite multi-grain bread with yogurt dill sauce.
  9. Enjoy!

Grilled Salmon With Avocado Salsa

for 4 servings


1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets

2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt

cilantro, chopped for garnish


  1. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
  2. Grill the salmon on an 11" griddle pan on high heat for two minutes on each side.
  3. In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
  4. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
  5. Enjoy!

Maple-glazed Salmon

for 2 servings


1 tablespoon vegetable oil
¼ cup maple syrup
2 tablespoons orange juice
2 tablespoons soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
pepper, to taste
salt, to taste
4 oz salmon fillet, 2 fillets
fresh parsley, for garnish

1 lb broccoli floret
salt, to taste
2 tablespoons butter
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon red pepper flake


  1. For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
  2. For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
  3. In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
  4. Set aside 2 tablespoons for topping later.
  5. Place salmon fillets inside the bowl and make sure each side is covered with sauce.
  6. Sear the salmon 2-3 minutes on each side.
  7. Brush the tops with the sauce set aside.
  8. With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
  9. Drain under cold water to stop the cooking.
  10. In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
  11. On each plate, serve a filet of salmon and scoop of broccoli.
  12. Top with reserved marinade and sprinkle parsley for garnish.
  13. Enjoy!

Grilled Citrus Salmon & Asparagus

for 2 servings

2 salmon fillets
¼ cup olive oil
salt, to taste
pepper, to taste
1 lemon, juiced
2 lemons, sliced
2 cloves garlic, minced
3 sprigs fresh rosemary
1 sprig fresh thyme
1 lb asparagus

fresh parsley, to garnish


  1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
  2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
  3. Preheat only half of the grill to medium-high heat for indirect grilling.
  4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
  5. Bend each piece of asparagus until the woody end snaps off and discard it.
  6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
  7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. Close the cover and grill for 20 minutes.
  8. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
  9. Sprinkle with parsley and serve.
  10. Enjoy!

Parmesan Crusted Salmon

for 1 serving

6 oz skinless salmon
7 oz asparagus
olive oil, to taste
salt, to taste
pepper, to taste
1 egg

¼ cup panko breadcrumb
¼ cup grated parmesan cheese
1 tablespoon fresh parsley, chopped
salt, to taste


  1. Preheat oven to 400˚F (200˚C).
  2. In a medium bowl, mix the parmesan crust ingredients.
  3. In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
  4. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
  5. Bake for 10-12 minutes.
  6. Enjoy!

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05:57 2018-1-22


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