Roasted Salmon and Mushrooms with Quick-Pickled Shallots

0
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
10
Difficulty
Easy
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.

Ingredients

uncooked Atlantic salmon fillet(s)

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

kosher salt

2½ tsp, divided

black pepper

1 tsp, freshly ground

fresh mushroom(s)

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

cooking spray

5 spray(s)

uncooked shallot(s)

6 large, minced or very thinly sliced

sugar

1 tsp

distilled white vinegar

½ cup(s)

water

½ cup(s)

fresh parsley

¼ cup(s), finely chopped

lemon(s)

2 medium, cut into wedges

Instructions

  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

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