Quisine Queen B

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One Pan Roast: Salmon, Stuffed Portobello & Zucchini

by QuisineQueenB
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AuthorQuisineQueenBCategoryDinner, Fish, VegetablesDifficultyBeginner

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Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
Salmon
 2 salmon filets
 2 tsp extra virgin olive oil
 1 tsp creole seasoning (Tony Chachere's More Spice Creole Seasoning was used)
 1 tsp granulated garlic
 1 tsp dried dill
 ¼ tsp ground black pepper
 ½ tsp sea salt
 squeeze of lemon juice
Stuffed Portobello
 2 whole portobello mushrooms
 ½ cup frozen kale
 ½ cup marinated artichoke hearts, chopped (Dellalo brand was used)
 ½ cup feta, crumbled
 ¼ cup cooked rice (optional, or substitute w/ breadcrumbs)
 1 tsp dried minced garlic
 1 tbsp lightly dried chives (Gourmet Garden brand was used)
 ¼ tsp lemon zest
 1 tsp Ms. Dash Original Seasoning
 ½ tsp sea salt
 1 tsp extra virgin olive oil
Zucchini
 1 large zucchini, sliced
 1 tsp granulated garlic
 sprinkle of sea salt & pepper
Other Ingredients
 cooking spray
 feta crumbles for garnish
Preparation
1

- Preheat oven to 450 degrees.

2

- Remove the stem and gills from each portobello (I did this with a spoon). Lightly apply cooking spray on both sides of each mushroom and sprinkle with salt and pepper. Place on the baking sheet and par-roast for 5 minutes to release some of their liquid. Remove from oven and pour off excess liquid. Allow them to cool slightly on the sheet pan as the other components are prepared.

3

- In a medium-sized bowl, add the frozen kale and microwave for 45 seconds to defrost and warm slightly. Remove from microwave and add artichokes, feta, rice, garlic, chives, zest, seasonings, and oil. Mix well and stuff the mixture into each portobello.

4

- Rub oil onto both sides of each salmon filet. Season the skin side with only salt and pepper (creating a barrier to help crisp the skin). On the flesh side, sprinkle with creole seasoning, granulated garlic, and dill. Place onto the baking sheet skin side down.

5

- Add oil, salt, and pepper to zucchini rounds and place onto the baking sheet.

Cooking
6

- Bake everything for 15-20 minutes. Midway through the cooking process, flip the zucchini to brown on the other side. Remove the baking sheet from the oven.

Finishing Touches
7

- Squeeze a generous amount of lemon juice on the salmon and sprinkle additional feta on the portobellos. Serve and enjoy.

 

Ingredients

Salmon
 2 salmon filets
 2 tsp extra virgin olive oil
 1 tsp creole seasoning (Tony Chachere's More Spice Creole Seasoning was used)
 1 tsp granulated garlic
 1 tsp dried dill
 ¼ tsp ground black pepper
 ½ tsp sea salt
 squeeze of lemon juice
Stuffed Portobello
 2 whole portobello mushrooms
 ½ cup frozen kale
 ½ cup marinated artichoke hearts, chopped (Dellalo brand was used)
 ½ cup feta, crumbled
 ¼ cup cooked rice (optional, or substitute w/ breadcrumbs)
 1 tsp dried minced garlic
 1 tbsp lightly dried chives (Gourmet Garden brand was used)
 ¼ tsp lemon zest
 1 tsp Ms. Dash Original Seasoning
 ½ tsp sea salt
 1 tsp extra virgin olive oil
Zucchini
 1 large zucchini, sliced
 1 tsp granulated garlic
 sprinkle of sea salt & pepper
Other Ingredients
 cooking spray
 feta crumbles for garnish

Directions

Preparation
1

- Preheat oven to 450 degrees.

2

- Remove the stem and gills from each portobello (I did this with a spoon). Lightly apply cooking spray on both sides of each mushroom and sprinkle with salt and pepper. Place on the baking sheet and par-roast for 5 minutes to release some of their liquid. Remove from oven and pour off excess liquid. Allow them to cool slightly on the sheet pan as the other components are prepared.

3

- In a medium-sized bowl, add the frozen kale and microwave for 45 seconds to defrost and warm slightly. Remove from microwave and add artichokes, feta, rice, garlic, chives, zest, seasonings, and oil. Mix well and stuff the mixture into each portobello.

4

- Rub oil onto both sides of each salmon filet. Season the skin side with only salt and pepper (creating a barrier to help crisp the skin). On the flesh side, sprinkle with creole seasoning, granulated garlic, and dill. Place onto the baking sheet skin side down.

5

- Add oil, salt, and pepper to zucchini rounds and place onto the baking sheet.

Cooking
6

- Bake everything for 15-20 minutes. Midway through the cooking process, flip the zucchini to brown on the other side. Remove the baking sheet from the oven.

Finishing Touches
7

- Squeeze a generous amount of lemon juice on the salmon and sprinkle additional feta on the portobellos. Serve and enjoy.

One Pan Roast: Salmon, Stuffed Portobello & Zucchini
IngredientsDirections
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About Me

Brittny C Lyle_Quisine Queen B

I am the creator, author, photographer, and homecook behind Quisine Queen B. As a busy wife, SAHM, new blogger, and entrepreneur, I practice self-care through food--my love language. I call my recipes "gourmet-on-demand" because they are practical, nutritious, and beautiful. Fit for a queen, I think! I also believe in nourishing the crown (mind), so you'll see some tokens of wisdom lying around. So, come to reign in your kitchen with me. After all, we deserve it!

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