Oven Baked Salmon on a Bed of Vegetables

by zesty on December 8, 2010 · 5 comments

Good morning everyone.  Have I got a fun dish for you to try today.  Simple, easy and very tasty.  I was extremely impressed with the roasted vegetables in this dish.  The broccoli flavored with the onions and carrots were nice and tender yet crispy.  The flavor on the salmon was very good.  I used a sun-dried tomato and oregano vinaigrette which added a nice contrasting flavor to the basil and paprika.

This literally took 5 minutes to prepare and about 45-50 to cook.  The addition of the bread crumbs and the parmesan cheese at the very end added a nice texture to the salmon.  The overall outcome makes me believe that fish fillets baked on a bed of vegetables, makes an easy and nutritious one dish dinner.

Ingredients

  • 3-4 Salmon pieces
  • 2 Tbsp. Fat free Vinaigrette
  • 1 Tbsp. Fine dried bread crumbs
  • 1 Tbsp. Finely grated Parmesan cheese
  • 1/4 Tsp. Paprika
  • 1 Tbsp. Olive oil
  • 1 Cup  Broccoli florets
  • 1 Cup Carrot ( chopped )
  • 1 Cup Frozen corn ( thawed )
  • 1 Small onion ( chopped)
  • 1 Tsp. Dried basil
  • 1/4 Tsp. Black pepper

Method

  1. Place fillets in a shallow dish and brush with the vinaigrette. Cover and refrigerate.
  2. In a small bowl, combine the bread crumbs with the paremesan cheese and paprika
  3. Preheat oven to 425.  Brush a 13 * 9 oven proof dish with oil.
  4. In a large mixing bowl, mix together broccoli, carrot, corn, onion, basil and black pepper.  Cover with foil and bake for 35-40 minutes or until the vegetables are just tender
  5. Uncover the dish and top the vegetables with the salmon.  Cover again and bake for 8-10 minutes or until the fish is just cooked and still moist in the thickest part.
  6. Uncover the dish and sprinkle with bread crumb mixture.  Bake, uncovered, for a further 2-3 minutes or until the topping is golden. ?
  7. ENJOY!

Zesty Tip: When using dried herbs make sure they are fresh and do note that they should be added at the start of the cooking process as they take longer to add impact to the dish.  Fresh herbs can be added at the very end of the cooking process.  You can also re-hydrate the dried herbs by tossing them in a little olive oil.  I recommend keeping dried herbs no longer than 6 months.

Have a super Wednesday!  I am going to get caught up on some work now as I made the big mistake of taking yesterday off…… bad idea zesty.  Let’s get cracking and I will talk to you on Friday.

Take care

zesty

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{ 5 comments… read them below or add one }

1 VeggieGirl

Mmm, great combination – love baking and roasting methods for fish and vegetables.

Good luck with your work today!

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2 Bev

Sounds like a great dish when cooking for one.
Your pictures are amazing!

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3 Charity O

Made this the other night and it wad delish!

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4 Amanda Ramsey

Great recipe! :-) What if I wanted to add portabello mushrooms to this dish? Should it be canned or fresh mushrooms? Plus, will it affect the baking time or will it remain the same?

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5 zesty

I would def go fresh portabella and no it should not affect cooking time as they are a soft vegetable.

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