Roasted Salmon with Potatoes and Mushrooms

Spring is flying by.  As usual, I’m in Spring cleaning mode, get into hiking shape mode, take better care of my skin mode, and expand / improve upon my diet mode.  In the past two weeks I’ve cleaned out my dresser and clothes closet, gone on a long hike, gotten a facial, and purchased one of these babies.  I also revisited my favorite salmon recipe.  Salmon is high in omega-3 fatty acids, vitamins like vitamin-D & A, and minerals like selenium.  Now I can never remember how all of these things are  good for you (wait, vitamin D is bones right?), but I know they are. Especially the omega-3s.  According to scientists, they play a crucial role in brain function and there’s strong evidence they may reduce the risk of heart disease.  The American Heart Association recommends fatty fish (i.e. salmon, albacore tuna, lake trout) at least two times per week.

Instead of tuna fish sandwiches twice a week, why not put in a bit more effort and make this recipe for dinner.  It comes together quickly, and tastes delicious.

Just cut up some potatoes

Roast them with cleaned mushrooms, olive oil, salt, and pepper

Make a vinaigrette

Make a clearing for the salmon.  How beautiful is that coloring?

Drizzle with the vinaigrette

Roasted Salmon with Potatoes and Mushroom – adapted slightly from Real Simple, May 2009

  • 1 lb. red-skinned potatoes, cut into cubes
  • 10 oz. button mushrooms, halved if large
  • 3 tbp. olive oil
  • Kosher salt and pepper
  • 1 1/4 lb. piece of skinless salmon fillet
  • 1 tbp. red wine vinegar
  • 1 tbp. whole-grain mustard
  • 1 tsp. honey
  • 2 tbp. chopped, fresh parsley

Heat the oven to 400°.  On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tbp. oil, and 1/2 tsp. each salt and pepper.  Roast, tossing once, until the potatoes begin to soften, about 20 min.

Meanwhile, in a medium bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tbp. oil, and 1/4 tsp. each salt and pepper.

Push the vegetables to the edges and place the salmon in the center.  Season the salmon with 1/4 tsp. each salt and pepper.  Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12-15 min.

Drizzle the vinaigrette over the salmon and vegetables before serving.

Serves – 4

– cut the potatoes a bit smaller than the mushrooms so they finish cooking around the same time.  If your salmon and mushrooms are done, but your potatoes aren’t, just remove the salmon and mushrooms and stick the potatoes back in until they’re done.


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