Roasted Salmon With Potatoes and Mushrooms

Roasted Salmon With Potatoes and Mushrooms
Kan Kanbayashi
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Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
pound
small new potatoes (about 10), halved
8
ounces
button mushrooms
3
tablespoons
olive oil
kosher salt and black pepper
1
1 1/4-pound piece skinless salmon fillet
1
tablespoon
red wine vinegar
1
tablespoon
whole-grain mustard
1
teaspoon
honey
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.
Kate Merker
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Protein 36 g
  • Carbohydrate 24 g
  • Sugar 5 g
  • Fiber 2 g
  • Fat 21 g
  • Sat Fat 3 g
  • Calcium 40 mg
  • Iron 3 mg
  • Sodium 592 mg
  • Cholesterol 90 mg
What does this mean? See Nutrition 101.

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