Roasted Salmon with shitake, leek and arugula salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb. shitake mushrooms, stemmed and sliced 1/4 inch thick1 medium leek, white and light-green parts only, halved lengthwise, rinsed well and sliced 1/8 inch thick3 Tbs. extra-virgin olive oilKosher salt and freshly ground black pepper1 medium lemon4 6-ounce skinless salmon filets3 lightly packed cups (3 oz.) baby arugula
1) Position a rack in the center of the oven and heat the oven to 450 degrees. Line a large rimmed baking sheet with parchment.
2) In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt and 1/4 tsp pepper. Finely grate the lemon zest. In a small bowl, mix the zest with 1 tsp. salt and 1/4 tsp. pepper.
3) Arrange the salmon on the baking sheet, rub the lemon zest mixutre on the tops and side of the fillets, and scatter the mushrooms and leeks around the fish in a single layer.
4) Roast until the vegetables are tender and the fish is opaque in the center, 10-15 minutes. If the fish finishes cooking before the vegetables transfer to a plate and continue to roast the vegetables until tender, 3-5 minutes more.
5) combine the argula and roasted vegetables in a large bowl. Squeeze about 1 Tbs. juice from the lemon onto the vegetables and toss to combine. Season to taste with salt, pepper and more lemon juice. Divide the mixture among the four serving plates. Top each salad with a piece of the fish and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
2) In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt and 1/4 tsp pepper. Finely grate the lemon zest. In a small bowl, mix the zest with 1 tsp. salt and 1/4 tsp. pepper.
3) Arrange the salmon on the baking sheet, rub the lemon zest mixutre on the tops and side of the fillets, and scatter the mushrooms and leeks around the fish in a single layer.
4) Roast until the vegetables are tender and the fish is opaque in the center, 10-15 minutes. If the fish finishes cooking before the vegetables transfer to a plate and continue to roast the vegetables until tender, 3-5 minutes more.
5) combine the argula and roasted vegetables in a large bowl. Squeeze about 1 Tbs. juice from the lemon onto the vegetables and toss to combine. Season to taste with salt, pepper and more lemon juice. Divide the mixture among the four serving plates. Top each salad with a piece of the fish and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Nutritional Info Amount Per Serving
- Calories: 432.1
- Total Fat: 24.7 g
- Cholesterol: 120.7 mg
- Sodium: 106.1 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.4 g
- Protein: 45.8 g
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