When it comes to cooking salmon, many of us think that the fish itself is the main event. And while a perfectly cooked piece of salmon can be truly delicious, let’s not forget about the importance of a great side dish! A well-chosen side can elevate the entire meal and provide a nice contrast in texture and flavor. In this article, we’re excited to share 20 mouth-watering salmon sides recipes that are perfect for any occasion. From classic roasted vegetables to creative quinoa pilafs and flavorful salads, there’s something on this list for everyone.
Whether you’re looking for a side dish to accompany your next salmon dinner or just want some inspiration for your next meal prep session, these recipes are sure to please. So let’s dive in and explore the wonderful world of salmon sides!
Garlic Butter Parmesan Roasted Asparagus
Elevate your springtime meals with this simple yet flavorful recipe that combines the natural sweetness of asparagus with the richness of garlic butter and parmesan cheese.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Arrange asparagus in a single layer on the prepared baking sheet.
4. In a small bowl, mix together butter, garlic, and Parmesan cheese.
5. Brush the garlic butter mixture evenly over the asparagus.
6. Season with salt and pepper to taste.
7. Roast for 12-15 minutes or until tender and slightly caramelized.
Cooking Time: 12-15 minutes
Serve: Garnish with chopped parsley, if desired. Enjoy!
Lemon Herb Quinoa Pilaf
Brighten up your mealtime with this refreshing quinoa pilaf infused with the flavors of lemon, herbs, and spices. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped dill
– 2 teaspoons lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in parsley, dill, lemon zest, and lemon juice. Cook for an additional minute.
4. Fluff cooked quinoa with a fork and add to the skillet. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Creamy Dill Cucumber Salad
This refreshing salad is perfect for hot summer days or as a light and tangy side dish. The creamy dill dressing brings out the sweetness of the cucumbers, making it a delightful addition to any meal.
Ingredients:
– 4-6 cucumber slices
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly chopped dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, whisk together yogurt, dill, lemon juice, salt, and pepper until smooth.
2. Add the cucumber slices to the bowl and toss gently to combine.
3. Drizzle with olive oil and toss again to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: 5-10 minutes
Maple Glazed Roasted Carrots
Roasting carrots brings out their natural sweetness, while a drizzle of maple syrup adds a rich and velvety glaze. This simple recipe is perfect for a quick side dish or as a topping for your favorite salad.
Ingredients:
– 4-6 medium-sized carrots
– 2 tablespoons maple syrup
– 1 tablespoon olive oil
– Salt, to taste
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel the carrots and cut them into 1/4-inch thick sticks.
3. In a large bowl, whisk together maple syrup and olive oil. Add the carrot sticks and toss until they’re evenly coated.
4. Season with salt to taste. If using thyme, sprinkle it on top of the carrots.
5. Line a baking sheet with parchment paper and arrange the carrot sticks in a single layer.
6. Roast for 20-25 minutes, or until the carrots are tender and caramelized.
Cooking Time: 20-25 minutes
Garlic Mashed Cauliflower
Transform cauliflower into a delicious, garlic-infused side dish that’s perfect for any meal. This recipe is a healthier alternative to mashed potatoes and is sure to please!
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 2 tablespoons butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and place on a baking sheet lined with parchment paper.
4. Drizzle with butter and sprinkle with minced garlic. Toss to coat evenly.
5. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
6. Remove from the oven and let cool slightly.
7. Transfer cauliflower to a blender or food processor with heavy cream, salt, and pepper. Blend until smooth and creamy.
8. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Balsamic Roasted Brussels Sprouts
Elevate your side dish game with this sweet and tangy recipe that brings out the best in Brussels sprouts. This easy-to-make dish is perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and caramelized.
5. While the sprouts are roasting, whisk together balsamic vinegar and honey.
6. Remove the sprouts from the oven and toss with the balsamic glaze.
7. Sprinkle with chopped nuts, if desired.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Wild Rice with Mushrooms and Thyme
This hearty side dish combines nutty wild rice with earthy mushrooms and a hint of thyme, perfect for accompanying roasted meats or as a vegetarian main course.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Rinse wild rice in a fine-mesh strainer and cook according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5-6 minutes.
4. Stir in thyme and cooked wild rice. Season with salt and pepper to taste.
5. Serve hot, garnished with additional thyme if desired.
Cooking Time: Approximately 25-30 minutes.
Avocado and Mango Salsa
This vibrant salsa combines the creaminess of avocado with the sweetness of mango, perfect for topping tacos, grilled meats, or using as a dip. With only a few ingredients and minutes to spare, you’ll be enjoying this delicious condiment in no time!
Ingredients:
– 3 ripe avocados
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a medium bowl.
2. Add the diced mango, red onion, and jalapeño pepper to the bowl with the avocado.
3. Squeeze the lime juice over the mixture and sprinkle with salt.
4. Stir gently to combine all the ingredients.
5. Taste and adjust seasoning as needed.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is best served fresh, but it will keep in the refrigerator for up to 3 days.
Roasted Sweet Potato Wedges
Transform ordinary sweet potatoes into a crispy, flavorful treat with this simple recipe. Perfect for a quick snack or as a side dish, roasted sweet potato wedges are sure to please!
Ingredients:
– 2-3 large sweet potatoes
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut sweet potatoes into wedges, about 1 inch thick.
3. In a bowl, toss wedges with olive oil, salt, and black pepper until evenly coated.
4. Line a baking sheet with parchment paper or aluminum foil.
5. Arrange sweet potato wedges in a single layer on the prepared baking sheet.
6. Roast for 20-25 minutes, flipping wedges halfway through.
7. Remove from oven when crispy and tender.
Cooking Time: 20-25 minutes
Spinach and Feta Stuffed Mushrooms
Elevate your appetizer game with these flavorful and savory Spinach and Feta Stuffed Mushrooms! Perfect for a quick and impressive start to any meal.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the stuffed mushrooms.
5. Bake for 15-20 minutes or until the mushrooms are tender and filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Honey Sriracha Roasted Broccoli
Elevate your broccoli game with this sweet and spicy recipe that’s perfect as a side dish or added to salads, wraps, and bowls. The combination of honey, sriracha, and roasted broccoli creates a flavor profile that’s both familiar and exciting.
Ingredients:
– 4-6 broccoli crowns
– 2 tbsp olive oil
– 1 tsp honey
– 1 tsp sriracha sauce
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or pistachios for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse broccoli crowns and pat dry with paper towels.
3. In a bowl, whisk together olive oil, honey, sriracha sauce, salt, and pepper.
4. Add the broccoli to the bowl and toss to coat evenly with the sauce.
5. Spread the broccoli on a baking sheet in a single layer.
6. Roast for 15-20 minutes or until tender and slightly caramelized.
7. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Caprese Stuffed Avocados
This recipe combines the creamy richness of avocados with the vibrant flavors of a Caprese salad, featuring fresh mozzarella, tomatoes, and basil. Perfect as an appetizer or snack.
Ingredients:
– 4 ripe avocados
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a small bowl, combine the tomato halves and mozzarella slices.
3. Stuff each avocado half with the tomato-mozzarella mixture.
4. Sprinkle with salt, pepper, and chopped basil leaves.
5. Serve immediately, garnished with additional basil if desired.
Cooking Time: 0 minutes (ready in no time!)
Herbed Couscous with Pine Nuts
This fragrant and flavorful dish is a perfect side for any Mediterranean-inspired meal. The combination of toasted pine nuts, fresh herbs, and fluffy couscous creates a delightful texture and aroma.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon grated lemon zest
– Salt, to taste
– 1/2 cup toasted pine nuts
Instructions:
1. Bring the water or broth to a boil. Add the couscous, cover, and turn off heat. Let it sit for 5-7 minutes.
2. Fluff the couscous with a fork. Heat the olive oil in a small skillet over medium heat. Add the chopped parsley, cilantro, and lemon zest. Cook until fragrant (about 1 minute).
3. Stir the cooked herb mixture into the couscous. Season with salt to taste.
4. Sprinkle toasted pine nuts on top of the couscous.
Cooking Time: 10-12 minutes
Grilled Zucchini with Lemon and Basil
This recipe brings together the flavors of zucchini, lemon, and basil to create a light and delicious side dish perfect for summer gatherings. With just a few simple ingredients and steps, you can elevate your grilled vegetables game.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the zucchinis into 1-inch thick rounds.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Brush the lemon mixture onto both sides of the zucchini slices.
5. Season with salt and pepper to taste.
6. Grill the zucchinis for 3-4 minutes per side, or until tender and slightly charred.
7. Garnish with chopped basil leaves and serve hot.
Cooking Time: Approximately 10-12 minutes
Cauliflower Rice with Garlic and Parsley
Transform cauliflower into a flavorful rice substitute, perfect for low-carb diets or as a nutritious side dish. This simple recipe combines the natural sweetness of cauliflower with pungent garlic and fresh parsley.
Ingredients:
– 1 head of cauliflower
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the garlic and sauté for 1 minute, until fragrant.
6. Add the cauliflower “rice” to the skillet and cook for 3-4 minutes, stirring occasionally.
7. Stir in chopped parsley and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad: A Sweet and Savory Delight!
This recipe brings together the natural sweetness of roasted beets, the creaminess of goat cheese, and the crunch of mixed greens for a delicious and healthy salad.
Ingredients:
- 2 large beets
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz goat cheese, crumbled
- 4 cups mixed greens
- 1/4 cup chopped walnuts (optional)
Instructions:
- Roast the beets: Preheat oven to 425°F. Wrap beets in foil and roast for 45-50 minutes, or until tender. Let cool.
- Mix dressing: In a small bowl, whisk together olive oil, garlic, salt, and pepper.
- Assemble salad: Toss mixed greens with roasted beets, crumbled goat cheese, and chopped walnuts (if using). Drizzle with dressing and serve immediately.
Cooking Time: 45-50 minutes
Garlic Butter Green Beans
This simple yet flavorful recipe brings out the natural sweetness of green beans, enhanced by the richness of garlic and butter. Perfect as a side dish or added to your favorite meal.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 4 tablespoons unsalted butter, softened
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Arrange the green beans in a single layer on the prepared baking sheet.
4. In a small bowl, mix together the minced garlic and softened butter until well combined.
5. Spread the garlic butter mixture evenly over the green beans.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
Cooking Time: 12-15 minutes
Cheesy Polenta with Fresh Herbs
Elevate your side dish game with this comforting recipe that combines the richness of polenta with the brightness of fresh herbs.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the polenta cornmeal.
2. Reduce heat to low, cover, and cook for 5-7 minutes or until thickened, stirring occasionally.
3. Remove from heat and stir in butter until melted.
4. Stir in Parmesan cheese and chopped herbs until well combined.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with additional parsley and chives if desired.
Cooking Time: 15-20 minutes
Spicy Roasted Corn on the Cob
Add a kick to your summer barbecue with this simple yet flavorful recipe for Spicy Roasted Corn on the Cob. The perfect side dish for any outdoor gathering, it’s sure to be a hit!
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, and cayenne pepper.
3. Add the corn ears to the bowl and toss to coat evenly with the spice mixture.
4. Season with salt and pepper to taste.
5. Line a baking sheet with aluminum foil or parchment paper and arrange the corn in a single layer.
6. Roast for 20-25 minutes, or until the corn is tender and lightly charred.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Pesto Pasta Salad with Cherry Tomatoes
A refreshing twist on classic pasta salad, this recipe combines the rich flavors of pesto sauce with juicy cherry tomatoes and al dente pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., bowtie or penne)
– 1/2 cup freshly made pesto sauce
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together pesto sauce and a pinch of salt.
3. Add cooked pasta to the bowl and toss to combine with the pesto sauce.
4. Halve the cherry tomatoes and add them to the bowl. Toss gently to distribute evenly.
5. Sprinkle chopped parsley over the top and season with salt and pepper as needed.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your salmon dishes with these mouthwatering side recipes! From classic roasted vegetables like asparagus and carrots, to international-inspired quinoa pilafs and couscous, there’s something for every taste. Indulge in creamy salads, savory mashed cauliflower, and flavorful stuffed mushrooms. With a range of herbs and spices, you’ll never tire of these 20 delicious salmon sides perfect for any occasion – whether it’s a special dinner or an everyday meal.
Leave a Reply