Baked Salmon with Mushrooms
Not only is this recipe quick, but it is also packed with vitamin D!
Servings: 4 servings
Ingredients
- 1 1/2 pounds salmon filet
- 2 Tablespoons extra virgin olive oil plus 1 teaspoon for baking sheet
- salt to taste
- freshly ground black pepper to taste
- 2 medium shallots minced
- 4 medium garlic cloves minced
- 2 teaspoons fresh thyme or rosemary, chopped or 1 teaspoon dried
- 1/4 cup apple cider vinegar or dry white wine
Instructions
- Wash hands with warm soap and water for 20 seconds.
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil. Place salmon on top. Season with salt and pepper to taste. Fill a roasting pan with boiling water and place it on or near oven floor.
- Place salmon in oven and bake until the internal temperature reaches 145ºF, 10 to 20 minutes, depending on the size of the fillets. Remove from heat.
- Meanwhile, cook mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of olive oil. When oil is hot, add mushrooms and cook, stirring or tossing in pan, for a few minutes, until they begin to soften and sweat. Add remaining oil, turn heat to medium, and add shallots, garlic, and herbs. Stir together, add ½ teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1-2 minutes, until shallots and garlic have softened, and mixture is fragrant. Add vinegar or wine and cook, stirring often and scraping bottom of pan, until wine has just about evaporated. Taste and adjust seasonings. Remove from heat.
- Serve salmon with a spoonful of mushrooms on top or on the side. This dish goes great with brown rice pilaf and steamed vegetables!