Food Recipes Roasted Salmon With Potatoes and Mushrooms 3.5 (490) 15 Reviews Sheet pan dinners are a weeknight dinner lifesaver. This fuss-free, flavorful recipe pairs salmon with new potatoes and button mushrooms that have been tossed in olive oil, salt, and pepper. By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines and Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines Updated on April 24, 2019 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts To create this delectable dish, you'll roast the veggies first so they can start browning and tenderizing before you add your salmon fillet. The dish really comes together at the end when you'll add a drizzle of homemade honey mustard sauce and fresh parsley. Prep only takes about 20 minutes, and if you preheat your pan while you wash and slice the mushrooms and potatoes, you'll save even more time (and get better results). Ingredients 1 pound small new potatoes (about 10), halved 8 ounces button mushrooms 3 tablespoons olive oil kosher salt and black pepper 1 1¼-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 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. Roast, tossing once, until the potatoes begin to soften, about 20 minutes. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes. 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. Kan Kanbayashi Print Nutrition Facts (per serving) 428 Calories 21g Fat 24g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 428 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Cholesterol 90mg 30% Sodium 592mg 26% Total Carbohydrate 24g 9% Total Sugars 5g Protein 36g Calcium 40mg 3% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.