30+ Delicious and Nutritious Winter Salmon Recipes

11 hours agoLast Updated: November 28, 2024

20 minutes read

Winter is the perfect time to indulge in rich, comforting meals, and what better way to embrace the season than with delicious, nutrient-packed salmon dishes?

Packed with omega-3 fatty acids and a wealth of vitamins, salmon is not only a healthy option but also incredibly versatile.

Whether you’re craving something light and refreshing or a hearty, flavorful dish to warm you up, winter salmon recipes offer something for every palate.

From oven-roasted fillets to skillet-seared perfection, these 30+ winter salmon recipes are guaranteed to make your meals both satisfying and seasonally inspired.

In this collection, we’ve compiled a variety of easy-to-make recipes that highlight the flavors of winter, featuring seasonal ingredients like root vegetables, citrus, and warming herbs.

Perfect for cozy nights at home or special gatherings, these salmon dishes will quickly become your go-to comfort food.

30+ Delicious and Nutritious Winter Salmon Recipes

Salmon is a versatile fish that shines in any season, but during the winter months, it truly takes center stage.

The richness of the fish pairs wonderfully with hearty sides and warming ingredients, making it the ideal choice for cozy winter meals.

With these 30+ winter salmon recipes, you’ll never run out of delicious ways to prepare this flavorful fish. Whether you’re a seasoned cook or a beginner, these recipes are designed to bring warmth and comfort to your table.

So, grab your skillet or preheat your oven, and let the winter salmon dishes begin!

Maple-Glazed Salmon with Roasted Brussels Sprouts

This Maple-Glazed Salmon with Roasted Brussels Sprouts is the perfect winter meal, combining the rich flavors of salmon with the sweetness of maple syrup and the savory depth of roasted Brussels sprouts. The salmon is baked with a sticky, sweet glaze that complements the roasted vegetables, creating a wholesome, balanced dish. It’s an easy-to-make, nutritious dinner that highlights the season’s freshest produce.

Ingredients:

4 salmon fillets
1/4 cup maple syrup
2 tablespoons Dijon mustard

1 tablespoon soy sauce
1 teaspoon garlic powder
Salt and pepper to taste

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar

1/2 teaspoon red pepper flakes (optional)

Instructions:

Preheat the oven to 400°F (200°C).

In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, garlic powder, salt, and pepper.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the maple glaze generously over the fillets.
Toss the halved Brussels sprouts with olive oil, balsamic vinegar, red pepper flakes, salt, and pepper. Spread them out on the same baking sheet.

Roast the salmon and Brussels sprouts in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are golden brown and crispy on the edges.
Serve the salmon fillets with a side of roasted Brussels sprouts.

This Maple-Glazed Salmon with Roasted Brussels Sprouts brings out the best of winter ingredients, offering a combination of sweet and savory flavors that will satisfy your taste buds. The maple glaze gives the salmon a rich, caramelized crust, while the Brussels sprouts provide a crunchy, earthy contrast. It’s an elegant yet simple dish that makes the most of winter produce and will quickly become a staple in your cold-weather meals.

Citrus and Herb-Crusted Salmon

Citrus and Herb-Crusted Salmon is a refreshing winter dish that combines the zest of citrus fruits with the fragrant herbs of the season. The fresh, tangy coating enhances the natural richness of the salmon, offering a burst of flavors that will brighten up any winter dinner table. Paired with roasted vegetables or a crisp winter salad, this dish is both light and hearty.

Ingredients:

4 salmon fillets

Zest of 1 orange
Zest of 1 lemon
2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 tablespoons olive oil

Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey

Instructions:

Preheat your oven to 375°F (190°C).
In a small bowl, combine the orange zest, lemon zest, parsley, thyme, rosemary, olive oil, salt, and pepper.

Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet with Dijon mustard, then sprinkle the citrus-herb mixture evenly over the top of each fillet.
Drizzle the honey over the salmon to add a slight sweetness.
Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve the citrus and herb-crusted salmon with a side of roasted root vegetables or a green salad.

This Citrus and Herb-Crusted Salmon is a vibrant, flavorful dish that pairs the wintery brightness of citrus with the earthy, aromatic notes of fresh herbs. The honey glaze adds a subtle sweetness that balances the zesty tang of the citrus, while the herbs bring a fresh, green contrast to the richness of the salmon. It’s a perfect winter dish that feels both light and indulgent, making it ideal for a weeknight dinner or a special occasion.

Winter Spiced Salmon with Roasted Sweet Potatoes

Winter Spiced Salmon with Roasted Sweet Potatoes is a cozy and warming dish perfect for colder months. The salmon is seasoned with a blend of warming spices like cinnamon, cumin, and paprika, bringing out its natural flavors while complementing the sweet, caramelized notes of roasted sweet potatoes. This comforting, nutrient-packed meal is a great way to make the most of winter produce and spices.

Ingredients:

4 salmon fillets
1 tablespoon olive oil

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon paprika

1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 medium sweet potatoes, peeled and cubed

1 tablespoon honey
1 teaspoon fresh thyme leaves

Instructions:

Preheat the oven to 400°F (200°C).
In a small bowl, combine the olive oil, cinnamon, cumin, paprika, cayenne pepper, salt, and pepper. Rub this spice mixture evenly over the salmon fillets.
In a separate bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and honey. Spread them on a baking sheet.

Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until they are golden and tender.
In the last 10 minutes of roasting, add the salmon fillets to the baking sheet with the sweet potatoes. Bake until the salmon is cooked through, about 10-12 minutes.
Garnish the salmon with fresh thyme leaves before serving.

The Winter Spiced Salmon with Roasted Sweet Potatoes is a heartwarming dish that brings out the best of the season’s flavors. The aromatic spice blend on the salmon provides a comforting warmth, while the roasted sweet potatoes offer a naturally sweet and earthy contrast. This dish is not only delicious but also incredibly nourishing, making it a perfect choice for a wholesome, satisfying winter meal.

Pomegranate-Glazed Salmon with Winter Greens

Pomegranate-Glazed Salmon with Winter Greens offers a beautiful balance of sweet, tart, and savory flavors, perfect for winter dining. The pomegranate glaze is rich and fruity, adding a pop of color and a burst of flavor to the salmon, while the winter greens provide a slightly bitter, fresh contrast. This dish is a festive and vibrant option that’s perfect for holiday meals or special occasions during the colder months.

Ingredients:

4 salmon fillets
1/2 cup pomegranate juice
2 tablespoons honey

1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

2 tablespoons olive oil
4 cups winter greens (such as kale, spinach, or Swiss chard), chopped
1/2 cup pomegranate seeds (for garnish)

Instructions:

Preheat the oven to 375°F (190°C).
In a small saucepan, combine the pomegranate juice, honey, balsamic vinegar, Dijon mustard, salt, and pepper. Bring to a simmer over medium heat and cook for 10-12 minutes, or until the glaze thickens slightly.

Place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon generously with the pomegranate glaze.
Roast the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, heat olive oil in a large skillet over medium heat. Add the winter greens and sauté for 3-4 minutes, just until wilted.

Serve the pomegranate-glazed salmon over a bed of sautéed winter greens and garnish with fresh pomegranate seeds.

The Pomegranate-Glazed Salmon with Winter Greens is a striking and flavorful dish that beautifully captures the essence of winter. The sweet-tart pomegranate glaze elevates the salmon with its rich, fruity depth, while the winter greens add a fresh, earthy element to the meal. This dish is both visually stunning and deeply satisfying, making it an excellent choice for a holiday dinner or an elegant weeknight meal.

Lemon-Dill Salmon with Creamy Butternut Squash Puree

Lemon-Dill Salmon with Creamy Butternut Squash Puree is a refreshing yet hearty dish perfect for the winter months. The bright and zesty lemon-dill marinade adds a fresh pop to the tender, flaky salmon, while the creamy butternut squash puree brings a rich, smooth texture and sweetness to the plate. Together, they create a comforting and nourishing meal that feels both light and indulgent.

Ingredients:

4 salmon fillets
Juice and zest of 1 lemon

2 tablespoons fresh dill, chopped
1 tablespoon olive oil
Salt and pepper to taste

2 cups butternut squash, peeled and cubed
1/4 cup heavy cream
2 tablespoons butter

1/2 teaspoon ground nutmeg
Fresh dill for garnish

Instructions:

Preheat the oven to 400°F (200°C).
In a small bowl, combine the lemon juice, lemon zest, fresh dill, olive oil, salt, and pepper. Rub the marinade over the salmon fillets and let them sit for 10 minutes to absorb the flavors.
While the salmon marinates, place the butternut squash cubes in a pot of boiling salted water. Cook for 15-20 minutes, or until tender. Drain well.

Mash the butternut squash with a potato masher or blend in a food processor until smooth. Stir in the heavy cream, butter, nutmeg, and salt to taste. Keep warm.
Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve the salmon fillets on top of the creamy butternut squash puree, garnished with fresh dill.

Lemon-Dill Salmon with Creamy Butternut Squash Puree is a beautifully balanced dish that combines fresh, tangy flavors with the richness of winter vegetables. The zesty lemon and fragrant dill enhance the salmon, making it bright and flavorful, while the smooth butternut squash puree provides a luxurious, comforting base. This meal is perfect for a cozy winter dinner that is as nutritious as it is delicious.

Roasted Salmon with Garlic-Mustard Cream Sauce and Sautéed Spinach

Roasted Salmon with Garlic-Mustard Cream Sauce and Sautéed Spinach is a flavorful and elegant winter dish. The garlic-mustard cream sauce adds a tangy, creamy element to the roasted salmon, complementing its richness, while the sautéed spinach provides a warm, slightly bitter contrast. This dish is quick to prepare yet offers a sophisticated and satisfying dining experience, making it a perfect choice for weeknight dinners or a special occasion.

Ingredients:

4 salmon fillets
2 tablespoons olive oil
Salt and pepper to taste

1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice

2 garlic cloves, minced
2 cups fresh spinach
1 tablespoon butter

Instructions:

Preheat the oven to 375°F (190°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is roasting, heat a pan over medium heat and sauté the garlic in butter for 1-2 minutes until fragrant.
Add the heavy cream, Dijon mustard, and lemon juice to the pan, stirring to combine. Simmer for 3-5 minutes, or until the sauce thickens slightly.
In another skillet, sauté the spinach in a little olive oil for 2-3 minutes until wilted. Season with salt and pepper.

To serve, plate the salmon fillets with a generous drizzle of the garlic-mustard cream sauce and a side of sautéed spinach.

This Roasted Salmon with Garlic-Mustard Cream Sauce and Sautéed Spinach is a delicious and indulgent winter meal. The creamy, tangy garlic-mustard sauce beautifully enhances the salmon, while the sautéed spinach provides a perfect contrast in both flavor and texture. This dish strikes the right balance of richness and freshness, making it an excellent choice for a comforting yet elegant dinner that will impress anyone at your table.

Spicy Orange-Glazed Salmon with Winter Root Vegetables

Spicy Orange-Glazed Salmon with Winter Root Vegetables is a vibrant and flavorful dish that combines the warmth of spices with the sweetness of orange. The salmon is coated in a zesty orange glaze that has a hint of heat from chili flakes, balancing the natural richness of the fish. Paired with roasted winter root vegetables like carrots, parsnips, and beets, this dish provides a hearty and satisfying meal that embraces the flavors of winter.

Ingredients:

4 salmon fillets
1/2 cup fresh orange juice

Zest of 1 orange
2 tablespoons soy sauce
1 tablespoon honey

1/2 teaspoon red chili flakes
1 tablespoon olive oil
2 medium carrots, peeled and cut into sticks

2 parsnips, peeled and cut into sticks
1 small beet, peeled and diced
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).
In a small saucepan, combine the orange juice, orange zest, soy sauce, honey, and red chili flakes. Simmer over medium heat for 5-7 minutes, until the sauce thickens slightly.

Place the salmon fillets on a baking sheet lined with parchment paper. Brush the orange glaze generously over the salmon fillets.
On a separate baking sheet, toss the carrots, parsnips, and beet with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and caramelized.
While the vegetables are roasting, bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve the salmon with a side of roasted root vegetables.

Spicy Orange-Glazed Salmon with Winter Root Vegetables is a delicious and colorful dish that combines sweet, spicy, and earthy flavors. The tangy orange glaze pairs beautifully with the warmth of roasted root vegetables, making this a hearty and comforting meal for the colder months. The balance of citrus and spice on the salmon is complemented by the natural sweetness of the vegetables, creating a dish that is both satisfying and bursting with winter flavors.

Herb-Crusted Salmon with Roasted Cauliflower and Leeks

Herb-Crusted Salmon with Roasted Cauliflower and Leeks is a flavorful and aromatic dish that highlights the freshness of winter herbs and the earthy taste of roasted vegetables. The salmon is coated in a herb mixture of parsley, thyme, and rosemary, creating a fragrant crust that enhances the fish’s natural flavors. Paired with roasted cauliflower and leeks, this dish offers a perfect balance of textures and flavors, making it an ideal winter dinner.

Ingredients:

4 salmon fillets
2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil

Salt and pepper to taste
1 small head of cauliflower, cut into florets
2 leeks, cleaned and sliced
2 tablespoons butter

Instructions:

Preheat the oven to 375°F (190°C).
In a small bowl, mix the parsley, thyme, rosemary, olive oil, salt, and pepper to create the herb crust.
Place the salmon fillets on a baking sheet lined with parchment paper. Press the herb mixture onto the top of each fillet.
In a separate bowl, toss the cauliflower florets and sliced leeks with olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the cauliflower and leeks for 20-25 minutes, or until they are golden and tender.
In the last 10 minutes of roasting, place the herb-crusted salmon fillets on the baking sheet with the vegetables. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily.
Serve the herb-crusted salmon with roasted cauliflower and leeks, and top with a dollop of butter for extra richness.

Herb-Crusted Salmon with Roasted Cauliflower and Leeks is a fragrant and comforting winter meal. The fresh herbs on the salmon create a beautifully aromatic crust, while the roasted cauliflower and leeks provide a warm and savory complement. This dish is light yet satisfying, offering a perfect balance of flavors and textures that are ideal for a cozy winter dinner.

Miso-Maple Salmon with Sautéed Brussels Sprouts and Mushrooms

Miso-Maple Salmon with Sautéed Brussels Sprouts and Mushrooms is a savory and slightly sweet dish that combines the umami richness of miso with the natural sweetness of maple syrup. The salmon is glazed with a miso-maple sauce and roasted to perfection, while Brussels sprouts and mushrooms are sautéed until tender and caramelized. This dish offers a perfect balance of flavors and is packed with nutrients, making it an ideal choice for a healthy and satisfying winter meal.

Ingredients:

4 salmon fillets
2 tablespoons white miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
Salt and pepper to taste
1 lb Brussels sprouts, trimmed and halved
1 cup cremini mushrooms, sliced
2 tablespoons olive oil

Instructions:

Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, salt, and pepper to create the glaze.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso-maple glaze generously over the fillets.
Roast the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, heat olive oil in a large skillet over medium heat. Add the Brussels sprouts and mushrooms, and sauté for 8-10 minutes, until the vegetables are golden brown and tender.
Serve the miso-maple salmon with the sautéed Brussels sprouts and mushrooms on the side.

Miso-Maple Salmon with Sautéed Brussels Sprouts and Mushrooms is a flavorful, umami-packed winter meal. The rich miso-maple glaze enhances the natural flavors of the salmon, while the Brussels sprouts and mushrooms provide a savory, earthy contrast. This dish is not only delicious but also packed with nutrients, making it a wholesome and satisfying option for a healthy winter dinner.

Garlic Butter Salmon with Roasted Winter Squash

Garlic Butter Salmon with Roasted Winter Squash is a rich and flavorful dish perfect for cozy winter dinners. The buttery salmon is infused with aromatic garlic and fresh herbs, creating a savory profile that complements the sweetness of roasted winter squash. This dish combines the warmth of winter squash with the tenderness of salmon, making it a perfect meal to embrace the season’s flavors.

Ingredients:

4 salmon fillets
4 tablespoons unsalted butter
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
2 cups winter squash (butternut or acorn), peeled, seeded, and cut into cubes
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Instructions:

Preheat the oven to 375°F (190°C).
Toss the cubed winter squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized.
While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and fresh thyme, cooking for 1-2 minutes, until fragrant.
Season the salmon fillets with salt and pepper, then place them on a baking sheet lined with parchment paper. Spoon the garlic butter mixture over the salmon fillets.
Roast the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
Serve the garlic butter salmon alongside the roasted winter squash.

Garlic Butter Salmon with Roasted Winter Squash is a satisfying, flavorful dish that perfectly marries the richness of garlic butter with the sweet, earthy taste of winter squash. The combination of tender salmon and roasted squash creates a well-rounded and comforting meal ideal for winter. The addition of cinnamon and nutmeg to the squash adds a warm, seasonal twist, making this dish a great choice for a cozy night in.

Lemon-Dill Salmon with Spinach and Potato Gratin

Lemon-Dill Salmon with Spinach and Potato Gratin offers a fresh and hearty winter meal that brings together vibrant citrus flavors with the creamy richness of a potato gratin. The salmon is seasoned with lemon and fresh dill, providing a light, aromatic contrast to the indulgent gratin. The spinach adds a pop of color and nutrients, making this dish both flavorful and wholesome.

Ingredients:

4 salmon fillets
2 tablespoons fresh dill, chopped
Zest and juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
2 cups fresh spinach
2 large russet potatoes, thinly sliced
1 cup heavy cream
1/2 cup grated Gruyère cheese
1/2 teaspoon garlic powder

Instructions:

Preheat the oven to 375°F (190°C).
Season the salmon fillets with salt, pepper, lemon zest, and juice. Sprinkle the fresh dill over the top and drizzle with olive oil. Set aside.
In a large skillet, sauté the spinach in a little olive oil until wilted, about 3-4 minutes. Set aside.
Layer the thinly sliced potatoes in a buttered baking dish. Pour the heavy cream over the potatoes and sprinkle with garlic powder, salt, pepper, and grated Gruyère cheese.
Cover the dish with foil and bake for 45 minutes, then uncover and bake for another 10-15 minutes, until golden and bubbly.
While the gratin bakes, heat a non-stick skillet over medium heat and sear the salmon fillets for 2-3 minutes per side. Alternatively, you can bake the salmon for 12-15 minutes in the oven.
Serve the salmon fillets with a generous serving of spinach and potato gratin.

Lemon-Dill Salmon with Spinach and Potato Gratin is a comforting yet refreshing dish that combines bright citrus with creamy, cheesy potatoes. The rich and tender salmon contrasts perfectly with the indulgent gratin, while the spinach adds a burst of color and flavor. This dish provides the perfect balance of lightness and richness, making it a go-to winter dinner for those seeking comfort food with a touch of elegance.

Balsamic-Glazed Salmon with Roasted Brussels Sprouts and Carrots

Balsamic-Glazed Salmon with Roasted Brussels Sprouts and Carrots is a deliciously balanced meal that combines the sweet-tart flavors of balsamic vinegar with the richness of salmon. Roasted Brussels sprouts and carrots add an earthy sweetness and a touch of crispness, making this dish both satisfying and nutritious. The tangy glaze perfectly complements the fish, and the vegetables add depth and texture.

Ingredients:

4 salmon fillets
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
Salt and pepper to taste
1 lb Brussels sprouts, trimmed and halved
2 large carrots, peeled and cut into sticks

Instructions:

Preheat the oven to 400°F (200°C).
In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze thickens slightly.
Place the salmon fillets on a baking sheet lined with parchment paper and brush with half of the balsamic glaze.
On a separate baking sheet, toss the Brussels sprouts and carrots with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and caramelized.
While the vegetables are roasting, bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
Drizzle the remaining balsamic glaze over the salmon before serving. Serve with roasted Brussels sprouts and carrots.

Balsamic-Glazed Salmon with Roasted Brussels Sprouts and Carrots is a delicious winter meal that offers a perfect balance of sweet, tangy, and savory flavors. The balsamic glaze enhances the natural richness of the salmon, while the roasted vegetables provide a satisfying, earthy contrast. This dish is both healthy and flavorful, making it a great option for a hearty winter dinner that feels both indulgent and nutritious.

Maple-Glazed Salmon with Warm Quinoa Salad

Maple-Glazed Salmon with Warm Quinoa Salad is a delightful combination of sweet and savory flavors that highlights the richness of salmon. The maple glaze creates a caramelized crust on the salmon, while the warm quinoa salad offers a nutritious base with roasted vegetables and fresh herbs. This dish is perfect for a cozy, winter-inspired meal that’s both satisfying and full of flavor.

Ingredients:

4 salmon fillets
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Salt and pepper to taste
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup roasted butternut squash, cubed
1/2 cup pomegranate seeds
1/4 cup chopped fresh parsley
1 tablespoon olive oil

Instructions:

Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, salt, and pepper.
Place the salmon fillets on a baking sheet lined with parchment paper and brush with the maple glaze. Roast the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
Meanwhile, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, reduce heat to low, and cover. Simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
In a large bowl, toss the cooked quinoa with roasted butternut squash, pomegranate seeds, and fresh parsley. Drizzle with olive oil and season with salt and pepper.
Serve the maple-glazed salmon over the warm quinoa salad.

Maple-Glazed Salmon with Warm Quinoa Salad is a vibrant winter dish that pairs the sweetness of maple with the hearty flavors of quinoa and roasted vegetables. The tender salmon, with its caramelized glaze, complements the light, nutty quinoa salad, making this dish both comforting and fresh. The addition of pomegranate seeds adds a burst of sweetness, making it an ideal dish for a winter celebration or a cozy weeknight dinner.

Crispy Skin Salmon with Lemon Herb Risotto

Crispy Skin Salmon with Lemon Herb Risotto is a luxurious yet simple dish that brings together crispy salmon skin and creamy risotto flavored with fresh herbs and a tangy lemon finish. This recipe is perfect for those looking for a sophisticated winter meal that is both rich in flavor and comfort. The smoothness of the risotto pairs beautifully with the crispy, flavorful salmon.

Ingredients:

4 salmon fillets, skin-on
2 tablespoons olive oil
Salt and pepper to taste
1 cup Arborio rice
4 cups chicken or vegetable broth, heated
1/2 cup dry white wine
1 tablespoon butter
1/4 cup grated Parmesan cheese
Zest and juice of 1 lemon
1/4 cup chopped fresh basil or parsley

Instructions:

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy and golden. Flip the fillets and cook for another 3-4 minutes, until the salmon is cooked through. Remove from heat and set aside.
In a separate pan, melt the butter over medium heat. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
Add the white wine to the rice and cook until mostly absorbed. Gradually add the hot broth, one ladle at a time, stirring frequently, allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
Stir in the Parmesan cheese, lemon zest, lemon juice, and fresh herbs.
Serve the crispy skin salmon fillets on top of the lemon herb risotto.

Crispy Skin Salmon with Lemon Herb Risotto is an elegant yet comforting winter dish. The crispy salmon skin provides a delightful crunch, while the creamy risotto offers a rich, tangy contrast with its lemon and herb flavors. This dish is perfect for a special occasion or a fancy weeknight dinner, offering a sophisticated combination of textures and tastes that will warm you up on cold winter nights.

Herb-Crusted Salmon with Roasted Root Vegetables

Herb-Crusted Salmon with Roasted Root Vegetables is a hearty, wholesome winter meal that brings out the best of both the salmon and seasonal root vegetables. The herb crust on the salmon creates a flavorful, aromatic coating, while the roasted root vegetables, like carrots, parsnips, and sweet potatoes, add earthy sweetness and texture. This dish is simple to prepare but feels like a special occasion meal.

Ingredients:

4 salmon fillets
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard
Salt and pepper to taste
2 cups carrots, peeled and cut into sticks
2 cups parsnips, peeled and cut into sticks
1 medium sweet potato, peeled and cubed
2 tablespoons olive oil

Instructions:

Preheat the oven to 400°F (200°C).
In a small bowl, combine the breadcrumbs, Parmesan cheese, parsley, thyme, salt, and pepper.
Spread a thin layer of Dijon mustard over the top of the salmon fillets, then press the breadcrumb mixture onto the mustard-coated side of the fillets.
On a separate baking sheet, toss the carrots, parsnips, and sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and caramelized.
While the vegetables roast, place the herb-crusted salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Serve the herb-crusted salmon with the roasted root vegetables on the side.

Herb-Crusted Salmon with Roasted Root Vegetables is a flavorful and nutritious winter meal that’s as easy to make as it is satisfying. The herb crust on the salmon adds a burst of flavor, while the roasted root vegetables offer a sweet, earthy complement. This dish is a great choice for a family dinner or a cozy winter gathering, bringing together the best of seasonal ingredients in one wholesome meal.

Note: More recipes are coming soon!

11 hours agoLast Updated: November 28, 2024

20 minutes read