Roasted Salmon with Mushrooms & Potatoes

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A super simple and quick Fish Monday dinner that I am sure I will make over and over again. Roasted Salmon with Mushrooms & Potatoes – so appropriate that it came from Real Simple magazine.

Roasted Salmon w/ mushrooms & potatoes

 

Red potatoes and baby bella mushrooms tossed with 1Tbsp olive oil and sprinkle with freshly ground pepper.  Roast in a 400-degree oven for 20-minutes, tossing once 1/2 way through.

Roasted Salmon w/ mushrooms & potatoes

 

 

Sauce: 1 Tbsp red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp honey

Roasted Salmon w/ mushrooms & potatoes

 

 

Mix together

Roasted Salmon w/ mushrooms & potatoes

 

 

 

The original recipe called for flat-leaf parsley but I only had cilantro so – 2 Tbsp. Also, to “chop” it – put the leaves into a small bowl and snip with kitchen scissors that have been “wiped” with olive oil so the leaves won’t stick.

Roasted Salmon w/ mushrooms & potatoes

 

 

Worked perfectly – very quick and tidy.

 

Roasted Salmon w/ mushrooms & potatoes

 

 

Combine with the mustard mixture and set aside.

 

Roasted Salmon w/ mushrooms & potatoes

 

 

After the potatoes and mushrooms have roasted for 20-minutes, add in the salmon fillet and sprinkle with freshly ground pepper.

Roasted Salmon w/ mushrooms & potatoes

 

 

Return the pan to the 400-degree oven and roast for an additional 15-minutes, until the potatoes are tender and the salmon is flakey.

Roasted Salmon w/ mushrooms & potatoes

 

 

Serve with the sauce drizzled over everything and top with freshly ground black pepper.  So simple and easy but really packed with flavor. Note: I think I might add green beans, pea pods, or asparagus next time – just to have a little more veg.

 

 

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