Baked Salmon, Sauteed Vegetables
- Details
- Patty
- Savory
Recipe for baked salmon with sauteed vegetables in a creamy sauce, cod or any white fish can be cooked this way, light and delicious all year round, perfect for entertaining or Sunday meals!
I don’t know anybody who doesn’t like salmon, do you? Such a delicious fish and so many delicious recipes.
Here I lightly brushed my salmon loin with olive oil, seasoned it with salt and pepper, covered it with some tarragon and a few sage leaves, baked it at 390°F (200°C) for just 12 minutes plus 3 minutes under the broiler of my oven and it was perfectly cooked, still very slightly pink in the center, just the way I like it…
I served it with light white wine and cream sauce and a mix of fresh brussels sprouts, a red bell pepper, Paris mushrooms and Hasselback potatoes, very flavorful, dinner was ready in about 45 minutes.
I like to serve my meat and fish with lots of different vegetables, for mixed flavors and colors. I think that beautiful colors help make a dish appetizing. Also, I find it’s budget friendly to mix cheaper and more expensive vegetables, it’s also budget friendly (and healthy) to serve more vegetables and less meat or fish.
I always stuff my freezer with bags of frozen raw vegetable mixes, and I tend to use a handful of these or those and mix them with fresh vegetables. Specially, I always have bags of Paris mushrooms, diced tomatoes, chopped shallots, chopped parsley, green peas, these are a staple in my house. I find it’s an easy way to feed my family their 5 vegetables a day and it’s so handy.
- 6 servings
- Easy
- 1 h 00
Recipe :
Ingredients:
Vegetables:
14 oz. (400 g.) brussels sprouts, cleaned
1 red bell pepper, seeded and chopped
150 g (5.3 oz.) Paris mushrooms, chopped
1 small potato per person, peeled and cleaned
Sauce:
1 shallot, thinly chopped
1/2 cup (120 ml) white wine
2 tbsp. lemon juice
1 cup (240 ml) broth, hot
1 tsp cornstarch
1 tbsp. dried tarragon or basil
Salt and pepper to taste
Some olive oil
Fish:
28.21 oz. (800 g) salmon loin
salt and pepper to taste
Fresh or dried tarragon
3 Sage leaves
Some olive oil
Sautéed vegetables:
Preheat your oven to 390°F (200 g), add some olive oil into a baking pan, arrange potatoes, drizzle them with some oil, sprinkle some salt and bake your Hasselback potatoes for about 30 to 35 minutes (during the last 12 to 14 minutes, you will add the salmon)
In the meantime, bring some salted water to boil into a medium saucepan, add 1/2 tsp sugar, add brussels sprouts and cook for about 15 minutes or until tender, drain and set aside
Into a large frying pan and on medium high heat, heat some olive oil, add the shallot, shredded bell pepper and Paris mushrooms, season immediately with salt and pepper, cook until wilted, add a little bit of water if needed just to cover the bottom of pan, stir occasionally, remove from the pan and set aside
Into the same frying pan, heat some olive oil, add the brussels sprouts and sear briefly on all sides, remove from the pan and set aside
Make the sauce:
Into the same frying pan, on medium high heat, heat 1 tbsp. olive oil, add the white wine, lemon juice and tarragon or basil, bring to boil and reduce to half, remove 2 tbsp. and mix them with the cornstarch, pour back into the pan, add the cream, stir, give a boil and season with salt and pepper to taste, set aside
Bake the salmon:
Brush a baking pan with olive oil, add the salmon loin, season with salt and pepper to taste, sprinkle with tarragon, distribute a few sage leaves
Into the oven for 12 minutes, plus under the broiler for 3 minutes more, I like salmon still slightly pink in the center, if you don’t, bake it for 14 minutes and 4 to 5 minutes under the broiler
Take it out of the oven and set aside into the baking pan
To serve:
Add vegetables to the sauce and reheat briefly if necessary, distribute all the vegetables and creamy sauce around the salmon loin, drizzle some olive oil if needed
Sprinkle some tarragon
Enjoy!
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