Roasted Salmon with Wild Mushroom Pan Sauce Recipe

Name: Roasted Salmon with Wild Mushroom Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole side (about 3 1/2 pounds) of salmon, skin removed and trimmed (see Note); 2 tablespoons olive oil; 2 tablespoons mixed chopped herbs, such as tarragon, rosemary, and chervil; 1 tablespoon kosher or sea salt or Seasoning Salt; 1/2 teaspoon freshly ground black pepper; 1 pound ramps, washed and trimmed (see Notes); 1 pound cremini, porcini, or other firm mushrooms, or a mix of more than 1 kind, cleaned and sliced 1/4 inch thick; 6 cups (tightly packed) washed and trimmed chard, spinach, escarole, or a mix of some of the above; 1 large ripe tomato, cored, seeded, and diced; 1/2 cup dry white wine; 1 package (3.5 ounces) enoki mushrooms, trimmed

Servings: persons

1 whole side (about 3 1/2 pounds) of salmon, skin removed and trimmed (see Note)
2 tablespoons olive oil
2 tablespoons mixed chopped herbs, such as tarragon, rosemary, and chervil
1 tablespoon kosher or sea salt or Seasoning Salt
1/2 teaspoon freshly ground black pepper
1 pound ramps, washed and trimmed (see Notes)
1 pound cremini, porcini, or other firm mushrooms, or a mix of more than 1 kind, cleaned and sliced 1/4 inch thick
6 cups (tightly packed) washed and trimmed chard, spinach, escarole, or a mix of some of the above
1 large ripe tomato, cored, seeded, and diced
1/2 cup dry white wine
1 package (3.5 ounces) enoki mushrooms, trimmed

1
Place the rack in the center of the oven and preheat the oven to 450F.
2
Place the salmon in a lightly oiled flameproof roasting pan that is large enough for the fish to be flat.
3
Rub the top side of the salmon with the remaining oil, herbs, salt, and pepper.
4
Roast the salmon for 8 minutes.
5
Place the ramps on both sides of the salmon and turn them to coat lightly with oil.
6
Continue roasting until the thickest part of the salmon is springy to the touch, about 8 minutes more.
7
(The thinner tail end will be flaky and fully cooked, the thicker end will be cooked to medium.)
8
Using 2 large spatulas, transfer the salmon and ramps to a serving platter, placing the ramps on top of the salmon.
9
Cover with aluminum foil.
10
Pour off all but 2 tablespoons of the pan drippings.
11
Add the mushrooms to the pan.
12
Return to the oven for 5 minutes, stirring once or twice.
13
Remove and place on the stove top.
14
Add the greens, tomato, and wine and cook over medium heat.
15
Stir until the greens are wilted, about 3 minutes.
16
Remove from the heat and stir in the enoki.
17
Surround the salmon with the mushroom mix.
18
To serve, arrange some of the greens on each plate and top them with the salmon and ramps.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole side (about 3 1/2 pounds) of salmon, skin removed and trimmed (see Note), 2 tablespoons olive oil, 2 tablespoons mixed chopped herbs, such as tarragon, rosemary, and chervil, 1 tablespoon kosher or sea salt or Seasoning Salt, and more.

Yes, Roasted Salmon with Wild Mushroom Pan Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon with Wild Mushroom Pan Sauce

How did you like this recipe?

Frequently Asked Questions