Salmon with Oyster Mushrooms and Peppers Recipe

Name: Salmon with Oyster Mushrooms and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 large white onion, thinly sliced; 2 red or yellow bell peppers, sliced 1/2 inch thick; 1/2 pound oyster mushrooms, thickly sliced; 2 garlic cloves, minced; 1/4 cup dry white wine; 1/4 cup finely chopped flat-leaf parsley; Salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; Six 8-ounce salmon fillets, with skin; Lemon wedges, for serving

Servings: persons

3 tablespoons unsalted butter
1 large white onion, thinly sliced
2 red or yellow bell peppers, sliced 1/2 inch thick
1/2 pound oyster mushrooms, thickly sliced
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Six 8-ounce salmon fillets, with skin
Lemon wedges, for serving

1
Preheat the oven to 450.
2
In a large skillet, melt the butter.
3
Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes.
4
Add the bell peppers and cook until just softened, about 5 minutes.
5
Add the mushrooms, garlic and wine and cook, stirring occasionally, until the mushrooms are tender and just beginning to brown, about 8 minutes.
6
Stir in the parsley, season with salt and pepper and keep warm.
7
Heat a very large ovenproof skillet until hot.
8
Add the olive oil and swirl the skillet to coat.
9
Season the salmon fillets with salt and pepper and add them to the skillet, skin side down.
10
Cook the salmon over high heat until the skin is crisp, 3 minutes.
11
Turn the fillets, transfer to the oven and roast for 10 minutes, until just cooked through.
12
Spoon the mushrooms and peppers onto plates, top with the salmon, skin side up, and serve with the lemon wedges.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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: 3 tablespoons unsalted butter, 1 large white onion, thinly sliced, 2 red or yellow bell peppers, sliced 1/2 inch thick, 1/2 pound oyster mushrooms, thickly sliced, and more.

Yes, Salmon with Oyster Mushrooms and Peppers 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.

That's it — enjoy your meal!

Salmon with Oyster Mushrooms and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions