Photo of Roasted salmon and mushrooms with quick-pickled shallots by WW

Roasted salmon and mushrooms with quick-pickled shallots

Points® value
Total Time
50 min
25 min
25 min
Think beyond salmon: You can make this dish with just about any type of fish. Firm, white-fleshed varieties, such as halibut, work especially well.


Uncooked wild Atlantic salmon fillet

3½ pound(s), or other type, with skin (use one large piece)

Kosher salt

2½ tsp(s), divided

Black pepper

1 tsp(s), freshly ground


2 pound(s), assorted, tough stems discarded, roughly chopped (about 10 cups)

Cooking spray

5 spray(s)


6 large, minced or very thinly sliced

Turbinado sugar

1 tsp(s)

Distilled white vinegar

½ cup(s)


½ cup(s)

Fresh parsley

¼ cup(s), finely chopped


2 medium, cut into wedges


  1. Preheat oven to 425ºF.
  2. Line 2 baking sheets with parchment paper. Place salmon, skin side down, on a pan; evenly sprinkle with 1 tsp each salt and pepper.
  3. Place mushrooms on other pan and evenly coat with cooking spray; sprinkle with 1/2 tsp salt (it will look like a lot of mushrooms, but they will shrink as they cook).
  4. Place both pans in oven; roast, rotating pans from top to bottom halfway through, until salmon flakes easily with a fork and is opaque in center, and mushrooms are tender and browned in spots, about 25 minutes.
  5. Meanwhile, place shallots in a jar or container with a lid; add remaining 1 tsp salt, sugar, vinegar, and water. Close tightly and shake until salt and sugar dissolve; let shallots sit at room temperature while the fish and mushrooms roast.
  6. Serve salmon whole with mushrooms, drained shallots, and parsley scattered over top. Or use a spatula to break fish into large pieces; lift fish from skin and transfer to a serving platter (discard skin). Top salmon with mushrooms, drained shallots, and parsley. Serve immediately with lemon wedges.
  7. Serving size: 4 ½ oz salmon with a rounded 1/3 cup vegetables