Best 5 Pan Sauteed Salmon Over Mediterranean Vegetables Recipes

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

SAUTEED SALMON

Steps:

• In 12 inch skillet, heat 3 Tbsp butter.
• Add filets, skin side down, and saute on low heat for about 10 min turning often.
• Add salt and pepper to taste.
• Sprinkle with lemon juice and dill.
• Remove to serving plate.
• Add 2 Tbsp butter, and cream.
• Cook and stir 1 minute.
• Pour over salmon.
• Serve with lemon slices.

PAN-SAUTEED SALMON OVER MEDITERRANEAN VEGETABLES

Steps:

• Heat 1/2 teaspoon oil in a small nonstick skillet over low heat. Add prosciutto; saute 5 minutes, or until crispy. Stir in garlic; turn off heat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and saute 8-10 minutes, or until golden. Stir in tomatoes and cook for 3 minutes. Add spinach and basil and cook for 3 more minutes. Stir in prosciutto-garlic mixture. Cover, keep warm.
• Season salmon filets with salt and pepper. Heat remaining 1/2 teaspoon oil in the same skillet used to cook prosciutto over medium heat. Add salmon, skin-side down, and cook covered, 10-12 minutes or until fish flakes easily. Use a spatula to loosen fish from its skin, which will stick to skillet. Divide vegetables among 4 plates, top with salmon and serve immediately.

PAN-SEARED MEDITERRANEAN STUFFED SALMON

Steps:

• Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
• Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
• Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

MEDITERRANEAN BREADED SALMON WITH VEGETABLES

Steps:

• Heat oven to 375°F. Line 15x10x1/2-inch pan with heavy-duty foil; spray foil with cooking spray.
• If lima beans are frozen in solid block, microwave on High about 1 minute or just long enough to break beans apart. Place beans and eggplant in pan; drizzle with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss. Spread in single layer in pan. Bake 15 minutes.
• Pat salmon dry with paper towels. Remove pan from oven. Push vegetables to sides of pan; place salmon skin side down in center. Brush salmon with 1 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Arrange vegetables in single layer around salmon. In small bowl, mix topping ingredients. Press half of mixture, about 1/2 cup, evenly on salmon. Sprinkle remaining topping over vegetables.
• Bake 20 to 30 minutes or until fish flakes easily with fork and vegetables are crisp-tender. (If fish browns too quickly, cover loosely with foil.)
• Spoon beans and eggplant into large heatproof bowl; cover salmon with foil. Toss vegetables with roasted peppers and spinach. Cover with foil; let stand 2 to 3 minutes or until spinach is slightly wilted. Cut salmon into 4 servings; carefully lift fish from skin with pancake turner to serving plate. Serve salmon with vegetables.