Servings: 4
Need to eat and run? No problem. Roasting the fish and vegetables in one pan keeps cleanup to a minimum.
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.
Serve with Honey-Lemon-Glazed Cauliflower.
Can't believe it was March of 2009 when I wrote a review of this dish. I still make this dish and every time my husband and I both comment on how good it is. We never get tired of it.
Make this several times a year. It's so healthy and delicious! Even husband doesn't mind this low carb meal.
I've made this twice now and both times, my wife and I have devoured this absolutely delicious recipe. Easy to make as well. Can't say enough about how wicked awesome this dish is.
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