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
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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
  • April 2009

Ingredients

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