Ingredients

3 tablespoons Brummel and Brown Organic Spread, divided

1 lb broccolini, ends trimmed

1/2 red onion, trimmed, peeled and cut into wedges (be sure to leave some of root end in tact)

1 lemon, thinly sliced

1 Whole Side of Salmon, skin on, pin bones removed (about 3-4 lbs)

1 tbsp smoked paprika

Salt and freshly ground black pepper, to taste

Crushed red pepper flakes, to taste (optional)

1 pint cherry tomatoes

Optional Garnish: Fresh Lemon Juice, Snipped Chives

Directions

Preheat oven to 425˚F. Add Brummel and Brown Organic Spread to a small saucepan and melt

Scatter boccolini, red onion and sliced lemon on a rimmed baking sheet and drizzle with half of the melted Brummel and Brown Organic Spread and season with salt and pepper. Roast in the oven for about 10 minutes.

Meanwhile, combine the smoked paprika, salt, pepper and red pepper flakes in a small bowl. Season the salmon generously with the spice rub. Remove the sheet pan from the oven and clear a spot for the salmon.

Add salmon and the tomatoes to the sheet pan and drizzle with the remaining Brummel and Brown Organic Spread. Roast for about 12-15 minutes, or until broccolini is tender (but still has a slight crunch) and the salmon is cooked to your liking. Note: Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.

When salmon is cooked, remove pan from oven. Add fresh lemon juice and chives (if desired) and serve!

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Need dinner STAT? Make this simple sheet pan salmon, which can be on the table in about 30 minutes! This recipe and video are sponsored by Brummel and Brown.

"],["image_id",2928887],["video_id",651],["source_id",2]]},{"__iterable":"Map","data":[["type_id",2],["sponsor_id",null],["count_recipe_link_redirect",0],["recipe_structure",{"__iterable":"List","data":[{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",731],["post_id",6877502],["priority",1],["created_at",null],["updated_at","2024-01-26 04:08:08"]]}],["urls",{"__iterable":"Map","data":[["main","feedtheswimmers/video/making-salmon-with-gremolata-and-hazelnuts"]]}],["priority",1],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at",null],["recipe_link",null],["recipe_type",1],["serving_amount",null],["nutrition_facts_text",null],["text","This recipe was sponsored by our friends at Brummel and Brown. Jill of @feedtheswimmers show you how to make a delicious salmon dish!"],["affiliate_disclosure_text",null],["recipe","

Serves 2

Ingredients:

Salmon:

1 lb salmon, divided in 2, skin on and scored.

1 Tbs Brummel & Brown spread
Sea salt
Fresh ground pepper

Gremolata:

1/4 cup (packed) flat leaf parsley, chopped
1 tsp lemon zest
1 Tbs fresh lemon juice, set aside the remaining half lemon
1 tsp extra virgin olive oil
2 tsp salt cured capers, rinsed.
1/4 jalapeño, seeded and minced.
2 Tbs Brummel and Brown spread
Sea salt
Fresh ground pepper
Approximately 2 Tbs hazelnuts, toasted and chopped.

Directions:

Rinse capers thoroughly to remove all salt and oat dry on a clean dish towel.

Chop parsley. Season salmon fillets with salt and pepper to taste.

Preheat cast iron (or heavy bottomed skillet) over medium heat.

While pan for salmon is heating, over low heat in a small skillet, melt 2 Tbs of spread and add capers and jalapeños. Mixture will foam a bit. Remove from heat and add lemon juice and zest. Stir in parsley and season with salt and pepper to taste. Place in separate bowl and set aside. Return pan to heat and place remaining lemon half cut side down until edges caramelized.

Add 1 Tbs Brummel and Brown spread to pan and allow to melt. Raise heat to medium high and place salmon face down (skin side up). Allow to cook, undisturbed for 4-5 minutes until a nice golden brown sear is achieved. Turn and cook for 2-3 more minutes. Be careful not to overcook. Remove from pan and allow to rest for about 5 minutes.

Plate and top with gremolata and a sprinkle of hazelnuts. Serve with your favorite sides and enjoy!

Notes:

Gremolata is also delicious on vegetables, potatoes and grains and you may want to swipe a piece of crusty bread through it.

I recommend salt cure capers as their flavor is superior to brine packed. If you're new to capers, you may cut back to one teaspoon.
A Note From feedfeed

This recipe was sponsored by our friends at Brummel and Brown.

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For more delicious recipes by Claire of @acheesemongersdaughter, be sure to check out her blog here!

One Pan Herb Crusted Salmon with Roasted Vegetables

Ingredients:

1 1/2 pounds salmon

1 bunch parsley

1 bunch chives

1 bunch basil

2 lemons

1 handful of pine nuts

cherry tomatoes

garlic

broccoli (or broccolini)

olive oil

salt & pepper, to taste

Directions:

In a blender, blitz the herbs, zest & juice of 1 lemon, olive oil, nuts, and salt and pepper until a paste forms. (don't worry if it is smooth or coarse)

Preheat oven to 350F degrees.

Place salmon and vegetables on a sheet pan.

Spread the pesto paste over the salmon, and lay some slices of lemon on top.

Drizzle the vegetables with olive oil, and sprinkle with salt & pepper.

Place pan in the oven to bake \"until done\" Look for a deep pink color and firm flesh that springs back when lightly poked.

Enjoy straight from the oven, or serve cold on a salad. You could also mix leftovers with a bit of mayo and celery to make a salmon salad that would be great for lunch!

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Season with salt and pepper to taste. Mix to combine. Fit a piping bag with a size 12 tip, then fill halfway with mixture. Pipe filling in a swirl pattern to generously coat croissants. Alternatively, use a spatula to gently spread mixture and evenly coat each croissant half.","Place sliced red onion on bottom half of each croissant. Top with layers of smoked salmon, tomato slices, and arugula. Place top half of croissant on each. Serve at room temperature."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",731],["post_id",12322415],["priority",1],["created_at","2023-04-10 12:14:05"],["updated_at","2024-01-26 04:08:08"]]}],["urls",{"__iterable":"Map","data":[["main","christinefiorentino_/video/smoked-salmon-croissant-sandwiches"]]}],["priority",1],["flags",12],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-04-10 12:14:05"],["recipe_link",null],["recipe_type",4],["serving_amount","4 Sandwiches"],["nutrition_facts_text",null],["text","These Smoked Salmon Croissant Sandwiches provide an elegant yet easy weeknight meal the entire family can enjoy. A slightly tangy, slightly creamy spread with a touch of briney chopped capers coats each half of a light and buttery golden croissant, which is then topped with layers upon layers of flavor, texture, and color with spicy red onion, fragrant smoked salmon, sweet heirloom tomatoes, and a generous handful of earthy and slightly bitter arugula for the perfect finishing touch. Step up your weeknight meal plans with these vibrant, flavorful, and filling sandwiches!"],["affiliate_disclosure_text",null],["recipe",null],["author_id",2136901],["blurb_text",null],["preparation_time_additional",null],["cooking_time",0],["status",0],["preparation_time",900],["recommended_at",null],["updated_at","2024-01-26 04:08:08"],["count_rating_votes",4],["rest_time",null],["title","Smoked Salmon Croissant Sandwiches"],["is_scheduled",0],["deleted_at",null],["post_id",12322415],["sponsor",null],["video",{"__iterable":"Map","data":[["id",297508],["url","https://data.thefeedfeed.com/video/1681716672.mp4"],["created_at","2023-04-17 03:31:13"],["updated_at","2023-04-17 03:31:13"],["is_possible_broken",0],["is_big",0]]}],["id",12322415],["image",{"__iterable":"Map","data":[["id",9287744],["url","https://data.thefeedfeed.com/static/2023/04/10/1681142024643431081e3b0.jpg"],["path","https://data.thefeedfeed.com/static/2023/04/10/1681142024643431081e3b0"],["extension","jpg"],["type","internal"],["server",1],["created_at","2023-04-10 11:53:44"],["updated_at","2023-04-10 11:53:44"]]}],["feed_id",731],["rating","4.50"],["grabbed_at",null],["editor_text",null],["image_id",9287744],["video_id",297508],["source_id",2]]}]}],["count_rating_votes",2],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",731],["story_id",215],["created_at",null],["updated_at","2024-01-26 04:08:07"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","kevmasse/articles/one-pan-salmon/edit"],["main","kevmasse/articles/one-pan-salmon"]]}],["priority",121],["story_id",215],["flags",1],["created_at",null],["text","

Makes 2 Servings

At this point, I am starting to feel a bit like a broken record - always talking (and or complaining) about what I am going to put on the dinner table. Now, let me be clear - I am a terrible list maker when it comes to grocery shopping - which is probably what aides in my general dinner time malaise about what to cook. Some people go in with a plan and a menu - I, on the other hand, usually just wing it - seeing what inspires me while I am there and coming up with a game plan on the spot. While it presents its challenges, it can be a rather rewarding and fun way to tackle the week - plus, in my case, it helps me discover new products, products that I would otherwise not have used in my cooking.

$\"\"$

There are very certain attributes that we all crave when we think about food - for me, it is always flavor first and then crunch - I like food that has a certain crunch to it (i.e, onion rings, french fries, etc!). Adding both of these, in a big way, to an easy weeknight dinner is a huge plus for me - as is, trying to keep it healthy. Enter Harvest Snaps - these little Pea Crisps are a highly addictive, gluten-free snack - like the type where a bag easily disappears in less than 5 minutes. They come in a variety of flavors and they pack all the crunch and punch of chips, but don’t cause the feelings of guilt. I wanted to see how I could use these to punch up a weeknight dinner.

$\"\"$

We’re huge fans of salmon in our household, and in particular, Coho Salmon, wild caught. Salmon is a great way to get a mega dose of Omega-3 and it is a lean protein that provides all the right comforting flavors for an easy weeknight meal. Using the Harvest Snaps Onion & Thyme Lentil Crisps as a crunchy topping - this one pan dinner is on the table quickly and leaves little mess to be cleaned up afterwards. This recipe is designed to feed two, but can easily be scaled up or down to suit your needs.

$\"\"$

Ingredients:

¾ pound Wild Coho Salmon cut into 2 fillets, bones removed

1 cup crushed Onion & Thyme Harvest Snaps

1 tablespoon melted butter

½ cup creme fraiche

1 teaspoon granulated onion

1 teaspoon mustard powder

¼ teaspoon salt

2 bunches Broccolini

½ lemon, cut into wedges

1 tablespoon Olive Oil

Salt & Pepper

Method:
Preheat Oven to 425 with rack in upper two-thirds

Place Harvest Snaps in a resealable bag and crush using a rolling pin or heavy bottom pot and put in small mixing bowl.

Heat butter in microwave for 30 seconds, or just until melted and mix into crushed Harvest Snaps & set aside.

In a small mixing bowl, combine creme fraiche, granulated onion, mustard powder and salt. Set aside.

On a large rimmed sheet pan, place salmon, skin side down. Spread a generous layer of seasoned creme fraiche over the salmon and top with the Harvest Snap topping.

Place broccolini and lemon wedges around the salmon in an even layer - drizzle with olive oil and sprinkle with salt and pepper.

Roast in oven for 12 minutes, or until salmon is light pink.

Serve immediately

This post is sponsored by Harvest Snaps and FeedFeed - all opinions expressed are my own

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Sheet Pan Salmon with Squash and Couscous by @b.britnell
Just one pan stands between you and this complete meal.

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Honey Lime Salmon by @rasamalysia
Serve with rice and vegetables.

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Smoked Salmon, Avocado and Black Quinoa Salad by @sophiesblend
Not your typical salad!

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Roasted Maple Salmon with Pumpkin, Fennel and Tomatoes by @sugaretal
Feel free to substitute with whichever veggies lingering in your fridge.

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Salmon Tacos with Green Onion and Asparagus Salsa by @snixykitchen
A long day deserves tacos!

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Crispy Pan Fried Salmon with Winter Fruit Salsa by @heatherchristo\n

The vibrant salsa is made with fresh cranberries, pomegranate, spicy jalapeños, cilantro & onion.

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Grilled Salmon Fajita Salad Boats by @halfbakedharvest

These clever salad boats are served in a tortilla shell.

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Poke Bar with Sesame Salmon by @aichabouhlou
Entertaining made easy!

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Blackened Salmon with Garlic Thyme Lime Butter and Spicy Mango Salsa by @vodkaandbiscuits
This fresh, light salsa will have you dreaming of warmer weather.

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Thai Noodle Salad with Glazed Salmon by @abeautifulplate

Sockeye salmon pairs well with a peanut, lime, cilantro & basil noodle salad.

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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a[class=utilityLink]{\n\t\t\tdisplay:block !important;\n\t\t}\n\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/10-salmon-recipes-you-should-make-this-summer/edit"],["main","thefeedfeed/articles/10-salmon-recipes-you-should-make-this-summer"]]}],["priority",313],["story_id",456],["flags",3],["created_at",null],["text","\n\n\n\n\n\n\n

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Packed with protein and healthy fat salmon makes for a nutritious meal anyway you slice (or cook!) it. Whether you poach, grill, roast, cure or steam it, we recommend starting with fresh wild salmon. Although you may see the familiar (albeit farmed) filet at the market year round, fresh wild salmon is at it's peak from late May to October. Nothing fresh in your area? Give frozen or canned wild salmon a try!

Check out a few of our favorite salmon preparations perfect for summer.

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Blackened Salmon with Cauliflower Rice by @thealmondeater

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Poached Salmon Cucumber Bites with Capers and Dill by @kitchnkid

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Cajun Style Roasted Salmon Tacos with Napa Slaw and Spicy Lime Yogurt Dressing by @forevermunchies

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Salmon with Swiss Chard, Corn and Cherry Tomatoes by @jakecohen

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Baked Black Pepper & Lime Wild Salmon with Crunchy Cabbage and Snap Pea Slaw by @whatscookingoodlookin_

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Grilled Salmon Kebabs with Orange and Thyme Marinade by @foodnessgracious

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Lemongrass and Ginger Salmon Burgers with Quick Pickled Cucumbers and Cilantro Cream by @sasha.swerdloff

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Salmon en Papillote with Fresh Summer Vegetables by @eatrealfoodnyc

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Get 50+ More Recipes Featuring Salmon

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Get 1000+ More Dinner Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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\n"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2024-01-26 04:08:07"],["count_rating_votes",0],["subtitle","Salmon Recipes "],["title","10 Salmon Recipes You Should Make this Summer!"],["deleted_at",null],["id",456],["image",{"__iterable":"Map","data":[["id",129162],["url","https://data.thefeedfeed.com/static/articles/aGlUM8M3KSlo7ap.jpeg"],["path","https://data.thefeedfeed.com/static/articles/aGlUM8M3KSlo7ap"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",731],["rating","0.00"],["image_id",129162]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",2],["pivot",{"__iterable":"Map","data":[["feed_id",731],["story_id",538],["created_at",null],["updated_at","2024-01-26 04:08:07"]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","staciehassing.dietitian/articles/raspberry-balsamic-glazed-salmon/edit"],["main","staciehassing.dietitian/articles/raspberry-balsamic-glazed-salmon"]]}],["priority",397],["story_id",538],["flags",1],["created_at",null],["text","

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Raspberry Balsamic Glazed Salmon

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Prep: 20 min

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Cook: 10 min

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Total: 30 min

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Serves: 4

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Ingredients

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1 1/4 - 1 1/2 lb. wild-caught salmon fillets

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2 tsp. ghee or avocado oil

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1 small clove garlic, minced

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2 dates, chopped

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3 Tbsp. balsamic vinegar

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1 cup Driscoll’s raspberries

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1 1/2 tsp. fresh thyme leaves

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1/4 tsp. salt

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Salt and Pepper, to taste

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Method

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In a small saucepan over medium-low heat, add ghee (or avocado oil). Heat until fat starts to shimmer. Add garlic and cook, stirring continuously, for 30 seconds.

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Add dates, balsamic vinegar and raspberries. Cook, stirring occasionally, until sauce is thickened. About 10 minutes. Remove from heat and stir in thyme and salt.

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Optional: strain sauce through a fine mesh strainer to remove seeds.

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Preheat broiler.. Position rack 5-6 inches below broiler element.

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Place salmon fillets skin down on a baking sheet, sprinkle each filet with salt and pepper. Brush each fillet with 2-3 tablespoons of sauce.

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Broil salmon for about 8-10 minutes or until salmon is opaque and flakes easily with a fork.

\n\n

Serve salmon with additional sauce.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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