Roasted Salmon and Mushrooms with Quick-Pickled Shallots
- Total Time
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 Atlantic salmon fillet(s)3 ½ pound(s), or other type, with skin (use one large piece)
kosher salt2 ½ tsp, divided
black pepper1 tsp, freshly ground
fresh mushroom(s)2 pound(s), assorted, tough stems discarded, roughly chopped (about 10 cups)
cooking spray5 spray(s)
uncooked shallot(s)6 large, minced or very thinly sliced
distilled white vinegar½ cup(s)
fresh parsley¼ cup(s), finely chopped
lemon(s)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