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Salmon with winter vegetables recipe

Salmon with winter vegetables recipe

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  • Vegetarian
  • Vegetarian meals

Salmon fillet is marinated in a fresh ginger, garlic, soya sauce and sesame oil mixture, then grilled and served with toasted sesame seeds on a bed of red cabbage, carrots and leeks. A delicious and colourful dinner!


London, England, UK

4 people made this

IngredientsServes: 2

  • 2 tablespoons soya sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared mustard
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon toasted sesame oil
  • 200g salmon fillet
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegetable oil
  • 1/2 head red cabbage, shredded
  • 2 carrots, julienned
  • 1 leek, halved and sliced
  • 250ml vegetable stock

MethodPrep:20min ›Cook:20min ›Extra time:30min marinating › Ready in:1hr10min

  1. For the marinade: Combine soya sauce, lemon juice, mustard, garlic, ginger and sesame oil in a small bowl; mix well. Place the salmon in a baking dish and pour over marinade. Cover with cling film and set in the fridge for 30 minutes.
  2. Meanwhile toast the sesame seeds in a dry frying pan until golden. Set sesame seeds aside and heat vegetable oil in the same pan. Add red cabbage, carrots and leek; cook and stir the vegetables for about 5 minutes.
  3. Preheat the oven grill. Cook the salmon (in the marinade) on the middle shelf under the grill for 10 minutes.
  4. Add stock to the vegetables and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the vegetables are cooked to your liking.
  5. Take salmon out of the oven, sprinkle with sesame seeds and serve with winter vegetables.

Serving suggestion:

Brown rice with its nice nutty flavour is a great side to this dish.

Tip:

The cooking time for the salmon depends on the thickness of the fillet. You should expect 10 minutes of cooking time for every 1.5cm. The salmon is done if it flakes easily when pulled apart with a fork.

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Reviews & ratingsAverage global rating:(1)


Seared Salmon & Fall Vegetables

Tonight, we’re celebrating the best of autumn with a gourmet hash. Yukon Gold potato, Brussels sprouts and turnip, sautéed together for satisfying crispiness, get an extra pop from a bit of lemon zest. As a topping for our vegetables and pan-seared salmon, we’re serving up a sweet, tart and piquant vinaigrette—cooking Granny Smith apple and mustard seeds in browned butter, for a comforting layer of rich, toasty flavor.

Title

Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts quarter the Brussels sprouts. Pick the tarragon leaves off the stems discard the stems and roughly chop the leaves.

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.

Add the turnip and Brussels sprouts to the pan season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!

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Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts quarter the Brussels sprouts. Pick the tarragon leaves off the stems discard the stems and roughly chop the leaves.

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.

Add the turnip and Brussels sprouts to the pan season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!


Ginger-Tahini Oven-Baked Salmon & Vegetables

The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to still be crisp. If you like your green beans tenderer, look for thinner beans or haricot verts in the grocery store they'll cook more quickly. This sheet-pan dinner recipe is not only delicious--it also comes together with just 25 minutes of active prep time, and there's only one pan to clean up afterwards! Source: Diabetic Living Magazine, Fall 2019


Moroccan Spiced Salmon with Roasted Winter Vegetables

Warm, spicy, hearty and delicious, this Moroccan Spiced Salmon with Roasted Winter Vegetables is the perfect dish to cozy up to this winter.

This dish is all you want in these cooler months of winter. The combination of warm spices are the perfect complement to the caramelized vegetables and crispy seared salmon fillets. Slightly sweet with a hint of smoky flavors and a touch of salt, you get a little bit of everything in this meal. Don’t let the ingredient list scare you. Keeping this Moroccan spice mixture in your cupboard makes life easier and you can use it in a variety of dishes. The vegetables are easy to prep with a quick chop and a rest in the oven. The salmon cooks quickly which makes this a perfect meal for when you have company. It’s a show stopper when you serve it in a cast-iron skillet. Trust us, you will absolutely LOVE this recipe!

Prep Time: 15 Minutes
Cook Time: 1 Hour
Serves: 4


For this raw salmon recipe, you'll toss the cubed fish in a simple grapefruit ponzu sauce and serve over tender greens. Crushed wasabi peas add a pop of heat.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures. This is a great way to use up leftover cooked salmon, if you've got it.

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How to Make Easy, One-Pan Baked Salmon and Veggies

Oven-baked salmon turns tender, moist, and soft in the middle. Add our brown sugar spice rub, and the outside becomes lightly caramelized and ultra-flavorful.

The green beans taste amazing, too. We season them with salt and pepper, but since they are on the same pan as the salmon, they mingle with the juices and fat released by the fish. Delicious!

The spice rub we use adds lots of flavor. Here’s what we use to make it:

  • Brown sugar adds sweetness, and it lightly caramelizes in the oven. You don’t need lots of it, though. 1 tablespoon for four large fillets is plenty.
  • Salt seasons the salmon and makes it taste amazing.
  • Lemon zest adds a pop of flavor. We use our microplane to zest the lemon. You can then cut the zested lemon into wedges and serve it with the baked salmon. A squeeze of fresh lemon juice just before serving is a must.
  • Smoked paprika adds a smokey-sweet flavor to the rub. It also adds color. For a spicier rub, try chipotle powder instead.

We’ve already protested our love of baking salmon and have shared a few variations. This butter baked salmon is mouthwatering, and our classic lemon and dill baked salmon never fails. We love both of those recipes, but we’ve never shared a salmon recipe as easy as this one.

  • Step one, rub our simple spice blend onto salmon fillets.
  • Step two, add the salmon and veggies tossed with olive oil, salt, and pepper to a sheet pan.
  • Step three, bake until the salmon is cooked through.
  • Step four, serve with lemon wedges and enjoy!

How Long to Bake Salmon and How to Tell it’s Done

I know you don’t want to read this, but the time it takes to cook salmon depends on a few things. First, what type of salmon do you have? Atlantic or King salmon are often thicker and fattier than Pacific Sockeye or Coho. The thickness will change the cook time quite a bit.

In our recipe, we use a 400-degree Fahrenheit oven, which is a higher temperature compared to the other salmon recipes on the blog. (We usually go for 325F). The higher temperature quickens the cooking time and helps to add some color to the veggies on the pan.

A 1-inch thick, middle cut fillet of salmon takes 10 to 15 minutes. For thinner or end pieces, check the salmon a bit earlier. For thicker fillets, you may need an additional 5 to 10 minutes of bake time.

Your best bet for checking if salmon is cooked is a thermometer — we cook salmon to 125 degrees F, which means it will be soft, tender, and slightly pink in the center. The texture at this temperature is much better than when cooked to a higher temperature.

For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a knife into the salmon, it should slide through easily.

Note that the USDA recommends cooking salmon to 145 degrees F. Interestingly enough, Cooks Illustrated suggests that the ideal internal temperature of salmon (especially wild varieties) is 120 degrees F. Everyone has an opinion on this one, but for now, we are sticking to 125 degrees F.

As for the vegetables, we love green beans, but you can substitute for other veggies. One thing to keep in mind is that heartier vegetables like potatoes and winter squash will take longer to bake than the salmon. To deal with this, add them to the baking sheet and bake until almost tender. Then add the salmon fillets and cook until done.

Here are some other vegetables that would be great with salmon and take about the same time as green beans:


Salmon fillet recipes

Serve up salmon fillets for a nutritious supper. Take your pick from a huge range of dishes, including leeky parcels, glazed salmon and fishcakes.

Superhealthy salmon burgers

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

One-pan salmon with roast asparagus

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Italian broccoli & salmon bake

Take a fresh look at broccoli with this creamy pasta bake

Salmon & spinach with tartare cream

Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe

Baked salmon

Get all the goodness of omega-3 with easy baked salmon for lunch or supper. It's super versatile and makes a great partner for salads, veggies and pasta

Herby salmon & couscous parcels

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Salmon & leek parcels

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Red Thai salmon curry

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Salmon with greens & crème fraîche

Simple and super quick, this lovely salmon dish tastes as good as it looks

Sweet mustard salmon with garlicky veg

A healthy and simple way to tart up salmon

Salmon, broccoli & potato bake

A classic combination of flavours for a midweek family meal. Make this recipe in just one pot

Leeky salmon in a parcel

Assemble the parcels a few hours ahead, zap in the microwave, and that's supper ready

Salmon & ginger fish cakes

Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips

Sticky salmon with Chinese greens

A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger

Spring salmon with minty veg

An easy-to-prepare healthy meal which counts for two of your five-a-day

Basque-style salmon stew

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

Salmon with chilli & lime butter

This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal


Healthy Salmon Recipe

Salmon is the most popular fish in this country and for good reason. It’s moist, it’s versatile, it’s delicious (granted that’s subjective, but it’s a pretty common perception), and it’s very nutritious.

It’s rich in omega-3 fatty acids, which can help support brain function by improving memory, reducing heart disease, alleviating with joint pain, as well as boosting eye health. And it’s a great source of protein and provides a nice dose of vitamin D. Not bad for a piece of fish. And properly sourced it’s high on the list of sustainable fish, according to seafoodwatch.org make sure it’s wild caught or farmed in sustainable ways.

Salmon with Chimichurri Sauce: Baking the salmon with a generous slathering of flavorful herby sauce turns everyone’s favorite fish into a special meal.

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To make this Fearne Cotton recipe preheat the oven to 200°C/180°C fan/400°F/Gas mark 6.

Put the potatoes and oil in a baking tray and toss to combine. Season well with salt and pepper and bake for 15 minutes until slightly golden. Add the onion, tomatoes, rosemary and balsamic vinegar, combine, and bake for another 10 minutes.

Season the salmon fillets and add to the tray of vegetables together with the asparagus and cook for a final 10-12 minutes, until the salmon is just cooked. Serve immediately.