Roasted salmon and mushrooms with quick-pickled shallots
Uncooked wild Atlantic salmon fillet(s)
3½ pound(s), or other type, with skin (use one large piece)
2½ tsp, divided
1 tsp, freshly ground
2 pound(s), assorted, tough stems discarded, roughly chopped (about 10 cups)
6 large, minced or very thinly sliced
Distilled white vinegar
¼ cup(s), finely chopped
2 medium, cut into wedges
- Preheat oven to 425ºF.
- Line 2 baking sheets with parchment paper. Place salmon, skin side down, on a pan; evenly sprinkle with 1 tsp each salt and pepper.
- 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).
- 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.
- 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.
- 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.
- Serving size: 4 ½ oz salmon with a rounded 1/3 cup vegetables