Roasted Salmon With Potatoes and Mushrooms

roasted-salmon-potatoes
Photo by Kan Kanbayashi
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 428 calories
    • Calories 43 calories from fat
    • Fat 21 g
    • Sat Fat 3 g
    • Cholesterol 90 mg
    • Sodium 592 mg
    • Protein 36 g
    • Carbohydrate 24 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 40 mg

Ingredients

  1. Check 1 pound small new potatoes (about 10), halved
  2. Check 8 ounces button mushrooms
  3. Check 3 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 1 1/4-pound piece skinless salmon fillet
  6. Check 1 tablespoon red wine vinegar
  7. Check 1 tablespoon whole-grain mustard
  8. Check 1 teaspoon honey
  9. Check 2 tablespoons fresh flat-leaf parsley, chopped

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
  2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
  4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
  5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.