Roasted Salmon With Potatoes and Mushrooms
Take Home Chef Probkevitz
ingredients
- 1 pound small new potatoes (about 10), halved
- 8 ounces button mushrooms
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1 1 1/4-pound piece skinless salmon fillet
- 1 tablespoon red wine vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon honey
- 2 tablespoons chopped fresh flat-leaf parsley
directions
- 1
Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
- 2
Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
- 3
Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.
Source: Elke Probkevitz
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews