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