Similar Recipes
Salmon with Thyme and Three-Lemon Crème Fraîche
This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved.
Salmon with Herb & Garlic Cream Sauce
A creamy Sauce for Salmon with French vibes. Tarragon and chives give this Creamy Salmon a fine dining edge. Quick but elegant!
Salmon à la Nage (Poached in Broth) With Summer Vegetables
This light and delicately flavored dish of salmon poached in a broth with summer squash, fennel, white wine, and ginger, then finished with cherry tomatoes, is a perfect one-pot summer meal.
Baked Parmesan Crusted Salmon with Lemon Cream Sauce
This Baked Parmesan Crusted Salmon is a stunning centrepiece salmon for Christmas dinner yet fast enough for midweek! Served with a Lemon Cream Sauce.
Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'
There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a ...
Christmas Baked Salmon: Easy & Make-ahead
This festive Baked Salmon tastes even better than it looks! Easy foil baked side of salmon in honey butter with a sparkling holiday topping.
Wrapped Salmon in Phyllo with Lemon Horseradish Cream Sauce
Although impressive enough for guests, this Wrapped Salmon in Phyllo is simple to make. Finish with a zesty lemon horseradish cream sauce.
Creamy Dill Sauce for Salmon or Trout
This Creamy Dill Sauce for salmon is simple to make and tastes so delicious! Delicious EASY dinner on the table in 15 minutes - and it's healthy too!
Garlic Butter Salmon
Quick salmon recipe using a cheffy technique: pan seared salmon basted with garlic butter for an edge of luxurious flavour. Super easy!
Sous Vide Salmon
A step-by-step guide to perfectly cooked sous vide salmon, every time, complete with tips on portioning the fish and perfecting multiple finishing steps.
It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket.
Serve With
Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Garlic Butter Rice with Kale
Say hello to your new favourite kale recipe - it's time to think beyond a salad!! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice.... This is a terrific two-in-one side dish that will pair with almost anything and keeps for days!
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Mushroom and Asparagus Risotto
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus.
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Old-Style Mustard and Rosemary Asparagus
This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.
Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.