Best 9 Salmon Roasted Garlic And Vegetable Stew Recipes

Indulge in the culinary symphony of flavors with our delightful recipe for salmon roasted garlic and vegetable stew. This delectable dish combines the richness of salmon with the savory flavors of roasted garlic and an array of vibrant vegetables. The salmon, cooked to tender perfection, pairs harmoniously with the medley of roasted vegetables, each contributing its unique taste and texture. The aroma of roasted garlic permeates the air, enticing your senses and promising a satisfying culinary experience.

Let's cook with our recipes!

ROASTED SALMON AND VEGETABLES

Roasted Salmon and Vegetables image

Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 50m

Number Of Ingredients 10

Ingredients

1 1/4 pounds carrots, cut into 1-inch pieces
2 medium red onions, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
8 skinless salmon fillets (2 pounds total)
1/2 pound orzo
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Nutrition Facts : Calories 521 g, Fat 18 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

ROASTED SALMON AND VEGETABLES

Roasted Salmon and Vegetables image

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2 cups refrigerated new potato wedges with skins (from 20-oz bag)
2 small zucchini, quartered lengthwise, then cut into 2-inch pieces
1 medium red bell pepper, cut into 2-inch pieces
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried tarragon leaves
1/4 teaspoon pepper

Steps:

Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

ROASTED GARLIC-SALMON WITH VEGETABLES

Roasted Garlic-Salmon with Vegetables image

Provided by My Food and Family

Categories Home

Time 50m

Yield 4 sevings

Number Of Ingredients 9

Ingredients

1 red pepper, cut into strips
1 red onion, sliced
1 Tbsp. minced garlic
1 lemon, cut crosswise in half, divided
1/4 tsp. black pepper
4 small skinless salmon fillets (1 lb.)
1 jar (15 oz.) CLASSICO Creamy Tomato & Roasted Garlic Pasta Sauce
1 jalapeño pepper, seeded, chopped
1-1/2 cups panko bread crumbs

Steps:

Heat oven to 400°F.
Spread red peppers and onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic. Cut 1 lemon half into thin slices; spread over ingredients in baking dish. Sprinkle with black pepper; top with fish.
Squeeze juice from remaining lemon half over fish. Pour pasta sauce over ingredients in baking dish; top with remaining ingredients. Cover.
Bake 25 to 30 min. or until fish flakes easily with fork. Remove baking dish from oven. Heat broiler.
Broil ingredients in baking dish, uncovered and 4 inches from heat, 5 min. or until bread crumbs are golden brown.

Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

SALMON, ROASTED GARLIC AND VEGETABLE STEW

Salmon, Roasted Garlic and Vegetable Stew image

Make and share this Salmon, Roasted Garlic and Vegetable Stew recipe from Food.com.

Provided by WonderMima

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces salmon fillets, cooked and flaked into bite size pieces
2 tablespoons olive oil
1 onion
6 roma tomatoes
4 cloves roasted garlic
1 medium zucchini
1/2 cup white wine
1/2 cup water
2 teaspoons chicken base or 2 teaspoons fish base
1/4 teaspoon pepper
1 teaspoon dried tarragon
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
1 cup cream (if you want to cut some fat) or 1 cup half-and-half (if you want to cut some fat)

Steps:

Sauté sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
Add water, base, wine, seasonings and garlic and cook until veggies are tender.
Puree vegetable mixture with a hand blender or in a food processor.
Return to stove and add salmon (make sure there are no bones).
Mixture will be thick, add cream and heat through, but do not boil.
Serve and enjoy!

SALMON AND MIXED VEGETABLE STEW

Salmon and Mixed Vegetable Stew image

My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.

Provided by sodman

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
½ medium onion, diced
2 small carrots, quartered lengthwise and sliced
2 ribs celery, quartered lengthwise and sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 pound salmon fillets, skinned and cut into 1-inch cubes
1 cup frozen peas
1 cup frozen corn
1 teaspoon chopped fresh dill
salt and ground black pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g

SALMON WITH ROASTED GARLIC

Salmon With Roasted Garlic image

My sister made this for the family last weekend -- oh my -- it was a feeding frenzy! Don't be frightened by the amount of garlic. The roasting makes it mellow and sweet. The sis served baked cherry tomatoes as a side. Yummy!

Provided by CaribbeanQueen

Categories Very Low Carbs

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 medium heads of garlic, broken into separate cloves, peeled
1/4 cup olive oil
3 tablespoons unsalted butter
3 lbs whole salmon fillets
4 teaspoons fresh lemon juice
4 teaspoons fresh rosemary, chopped

Steps:

Preheat oven to 400 degrees.
Place garlic in ramekin. Pour enough oil over to cover.
Wrap the ramekin in double thickness of foil.
Bake until garlic is very tender; takes about 35 minutes.
Using a slotted spoon, transfer garlic and 1 T. of the oil to a food processor.
Add butter to processor; puree.
Season with salt and pepper.
Preheat oven to 450 degrees.
Place salmon on baking sheet.
Season with salt and pepper.
Drizzle with the lemon juice, then spread on the garlic puree.
Bake uncovered until JUST COOKED THROUGH. Don't overcook your salmon! Should take about 15 minutes but watch carefully.
Sprinkle with rosemary and serve.

Nutrition Facts : Calories 326.6, Fat 18.6, SaturatedFat 5.1, Cholesterol 89.9, Sodium 130, Carbohydrate 2.7, Fiber 0.2, Sugar 0.1, Protein 35.5

EASY STEAMED SALMON WITH VEGETABLES

Easy Steamed Salmon with Vegetables image

Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.

Provided by L'amore il Cibo

Categories Salmon Fillets

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

4 tablespoons hoisin sauce
2 teaspoons Sriracha sauce
1 (16 ounce) package frozen stir-fry vegetables
2 (8 ounce) salmon fillets, thawed if frozen
1 tablespoon oil

Steps:

Combine hoisin and Sriracha in a small bowl; mix well with a fork.
Place a steamer in water in a stir-fry wok; bring water to a boil.
Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g

PACIFIC SALMON WITH ROASTED GARLIC

Pacific Salmon with Roasted Garlic image

Categories Garlic Bake Low Carb Low/No Sugar Wheat/Gluten-Free Rosemary Salmon Bon Appétit

Yield Serves 8

Number Of Ingredients 6

Ingredients

2 medium heads garlic, broken into separate cloves, peeled
1/2 cup (about) olive oil
3 tablespoons unsalted butter
8 6- to 7-ounce salmon fillets
4 teaspoons fresh lemon juice
4 teaspoons chopped fresh rosemary

Steps:

Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.
Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

MUSTARD SALMON WITH SPRING VEGETABLE STEW

Mustard Salmon With Spring Vegetable Stew image

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.

Provided by David Tanis

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
1/2 teaspoon coarse-ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 medium fennel bulb, diced
1 pound medium asparagus, trimmed and cut into 1-inch lengths
4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
3/4 pound English peas in the pod, shucked (about 1 cup)
5 ounces cauliflower, cut into tiny florets (about 2 cups)
6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
1 tablespoon safflower oil or other vegetable oil
1 teaspoon brown mustard seeds
1 serrano chile, finely chopped, or less, to taste
1 tablespoon chopped tarragon
2 tablespoons chopped flat-leaf parsley

Steps:

Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

Tips:

Choose the right salmon: For the best results, use fresh or frozen salmon fillets that are at least 1 inch thick. Avoid using thin fillets, as they may overcook and become dry.
Don't overcook the salmon: Salmon is a delicate fish, so it's important to not overcook it. The best way to check for doneness is to insert a fork into the thickest part of the fillet. If the salmon flakes easily, it's done.
Roast the vegetables separately: Roasting the vegetables separately from the salmon will help them to caramelize and brown, giving them a more flavorful taste.
Use a flavorful broth: The broth you use for the stew will add a lot of flavor to the dish. Choose a broth that is flavorful and complements the salmon and vegetables.
Season the stew well: Don't be afraid to season the stew well. Salt, pepper, and garlic are all essential seasonings for this dish. You can also add other herbs and spices to taste.

Conclusion:

This salmon, roasted garlic, and vegetable stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection, the vegetables are roasted until caramelized, and the broth is flavorful and satisfying. This stew is sure to be a hit with your family and friends.