Roasted Salmon with Shiitake, Leek & Arugula Salad

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Serves 4

by Jessica Bard
from Fine Cooking
Issue 95
Last Edit Date: 5/17/2011 9:58:10 AM

Need to eat and run? No problem. Roasting the fish and vegetables in one pan keeps cleanup to a minimum.

more about:

1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
1 medium leek, white and light-green parts only, halved lengthwise, rinsed well, and sliced 1/8 inch thick
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium lemon
4 skinless salmon fillets, 6 to 8 oz. each
3 lightly packed cups (3 oz.) baby arugula

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

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.

Arrange the salmon on the baking sheet, rub the lemon zest mixture on the tops and sides of the fillets, and scatter the mushrooms and leeks around the fish in a single layer.

Roast until the vegetables are tender and the fish is opaque in the center, about 15 minutes. If the fish finishes cooking before the vegetables, transfer it to a plate and continue to roast the vegetables until tender, 3 to 5 minutes more.

Combine the arugula 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 four serving plates. Top each salad with a piece of the fish and serve.

Serving Suggestions

Serve with Honey-Lemon-Glazed Cauliflower.

nutrition information (per serving):
Calories (kcal): 410; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 1.5; Protein (g): 41; Monounsaturated Fat (g): 9; Carbohydrates (g): 8; Polyunsaturated Fat (g): 3.5; Sodium (mg): 530; Cholesterol (mg): 105; Fiber (g): 2;

Photo: Scott Phillips

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by DrKoob, 3/3/2011Great recipe. Had a really great piece of thick king salmon so 15 min was perfect. We did think there was a little too much salt in the salmon rub (lemon zest, salt and pepper) but we never salt food so that must just be us. Love the recipe though. It was quick and easy. UPDATE! Made this again with less salt and pepper and it rocked. Had some fresh shiitakes and organic leeks. Absolutely perfect way (low fat, low calorie, extremely fresh) dinner. Didn't make anything with it and it was plenty.

by roinuj, 5/27/2011Great and Easy - But I hate using my oven in the warm weather months - so I modified the procedure as follows (with great results): Cook the Salmon on the grill (4 to 5 minutes per side - depending on thickness). While salmon grills, saute the mushrooms and leek in a wok with the oil and S&P - remove wok from heat - add arugula for a quick toss - hit with lemon and serve w/salmon. GREAT! and EASY!

by NYC1000, 2/1/2011This was delicious, fast, and healthy. My salmon was on the thick side and the 15-minute cooking time was just right.

by terryberlin, 10/6/2010I was lazy so just bought sliced brown mushrooms still thought it was great cooked it exactly 15 minutes came out perfect not dry at all, nice presentation on top of the greens

by cphilip, 9/8/2010I love this recipe and its simple flavours that go so well together. Plus it's so easy to make.

by heavenonaplate, 5/21/2010This recipe is delicious and full of flavor. It's always requested by my clients. You won't be disappointed if you try it. Cheers!

by sewapel, 12/8/2009

by atriola702, 9/16/2009

by bearable, 3/25/2009This is a very delicious, easy to make meal. All the flavors work really well together. I didn't have a problem with the cooking time like others. I will definitely serve this to guests.

by justcookin15, 3/5/2009I loved this recipe! My husband asked for more so this is definitely a keeper. Instead of trying to time everything just right I took the salmon and veggies out all at the same time and it worked. I think I will add potatoes to the mix next time ;)

by ali_g, 2/21/2009I followed user peregrina's advice and added the salmon just 10 minutes prior to the vegetables being ready. What a wonderful dish! Quick and delicious.

by peregrina, 10/5/2008I love salmon and I'm always on the look out for good salmon recipe. This one is a keeper! The vegetables mixed with the arugula and topped with lemon juice were VERY tasty. I agree with the other reviewer though. 15 mins is way too long to roast a piece of salmon. I left mine for a little under 10 mins and it almost overcooked. I've adapted the recipe slightly as well: I added a sweet yellow pepper and garlic to the vegetables and instead of using regular salt, I used some herbal salt I had I started the cook the vegetables first and when they looked like they'd be done in another 10 mins, I added the salmon. That way, everything was ready at the same time.

by Amy, 9/13/2008The flavor and ease are 5-star. I'm rating it lower because I think 15 minutes at 450 is too long to cook a piece of salmon. Even a thick piece, which most aren't. I cooked mine for 10 minutes, and continued roasting the vegetables as suggested.