Best 8 Barefoot Contessas Herb Roasted Salmon Recipes
Embrace the culinary artistry of Ina Garten, also known as the Barefoot Contessa, with her delectable Herb Roasted Salmon recipe. This culinary masterpiece tantalizes the taste buds with its perfect balance of flavors, textures, and aromas. Dive into a sensory journey as you explore this dish that combines the freshness of herbs, the richness of roasted salmon, and a symphony of spices. Get ready to savor a meal that will transport you to the idyllic landscapes of the Hamptons, where Garten's passion for cooking and entertaining shines through in every bite.
Let's cook with our recipes!
ROASTED SALMON WITH GREEN HERBS FROM BAREFOOT CONTESSA
Steps:
- Preheat oven to 425 degrees
- Place salmon in a roasting dish, and season with salt and pepper.
- Whisk together the olive oil and lemon juice, and drizzle it over the salmon.
- In a small bowl, stir together scallions and herbs.
- Pat the mixture over both sides of the salmon, so it is evenly coated.
- Pour the wine around the fish fillet.
- Roast the salmon for 10 minutes, or until just cooked in the center
- Cover with aluminum foil and let rest for 5-10 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 322 kcal, Carbohydrate 2 g, Protein 34 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
- Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
HERB-ROASTED SALMON FILLETS
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROASTED SALMON WITH GREEN HERBS
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
BAREFOOT CONTESSA'S HERB-ROASTED SALMON
Steps:
- 1. Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. 2. Preheat the oven to 425 degrees. 3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. 4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.
ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER
As I watched Food Network's Ina Garten make Salmon Nicoise, I was inspired to use the technique of smoothing a thick marinade over salmon filets before roasting. Her marinade is olive oil-based, whereas mine is butter-based and resembles herb butter. My husband was returning from a business trip, so I wanted to surprise him with an elegant dinner. I served this dish alongside lemon-roasted asparagus and roasted garlic smashed potatoes. Needless to say, he was very pleased. Hope you enjoy as well!
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
- Arrange salmon filets skin-side-down in a baking pan.
- Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
- Roast for 12-15 minutes or until fish flakes easily when fork-tested.
ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.
This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!
Provided by LifeIsGood
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
- Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
- Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
- Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
- Bake for 10 to 15 minutes, depending on the thickness of your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
- Serve the fish fillets with the sauce from the pan spooned over the top.
Tips:
- Choose the freshest salmon possible. Fresh salmon should have a vibrant color and a mild, briny smell. Avoid salmon that is dull in color or has a strong, fishy odor.
- Roast the salmon at a high temperature. This will help to create a crispy, flavorful crust on the outside of the salmon while keeping the inside moist and tender.
- Use a variety of herbs and spices to flavor the salmon. Some good options include rosemary, thyme, garlic, lemon zest, and paprika.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it is cooked through. Overcooked salmon will be dry and tough.
- Serve the salmon with a simple sauce or relish. A lemon-herb sauce or a salsa verde are both good options.
Conclusion:
Barefoot Contessa's Herb Roasted Salmon is a delicious and easy-to-make dish that is perfect for any occasion. The salmon is roasted at a high temperature with a variety of herbs and spices, creating a crispy, flavorful crust on the outside while keeping the inside moist and tender. The salmon can be served with a simple sauce or relish, and it is sure to be a hit with your family and friends.
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