We’ve been making Roasted Salmon with Leek, Shiitake, & Arugula Salad for many years, and it’s one of our very favorite dishes. The leeks and shiitake roast along with the seasoned salmon on a rimmed baking sheet. Easy preparation, easy cleanup, what could be better than that?
When we take the roasted salmon out of the oven, we gently baste or drizzle it with a balsamic glaze. The glaze gives the meat a beautiful deep color plus a more complex taste.
The vegetables are done in no time at all. They are tossed, right from the oven, in with the arugula. The heat from the roasted vegetables wilts the arugula. A splash of fresh lemon juice, a drizzle of olive oil , a sprinkle of kosher salt and several grinds of pepper and the salad is finished.
This dish doesn’t just taste good — it’s good for you too . Both the oil-rich salmon and the arugula are loaded with nutritional benefits. Now, this is between you and me, and I don’t know how much research has been done on this, but arugula is purported to have aphrodisiac benefits — well, at least the Romans thought so.
If you can attest to this — inquiring minds would like to know. 😉
This particular time it took a trip to Trader Joe’s to inspire us to make the roasted salmon with leek, shiitake and arugula salad for dinner.
I was looking over Giotto’s (what Trader Joe calls himself) veggies when I spotted the packages of arugula. Hmmmm! That sounded good. Plop! Into the cart went one package. Next thing I knew my hand was reaching for a carton of shiitake mushrooms. We love the earthy taste of shiitake mushrooms. Into the cart, a carton went.
Before I knew what was happening, there was a package of leeks joining the arugula and shiitake. I could see part of our dinner coming together. My Honey loves the Leek, shiitake, and arugula salad over farro or quinoa. I hadn’t gotten to the entree yet, but I wasn’t worried. I figured inspiration would strike sooner or later.
I started to push the cart around the corner away from the vegetables and fruit. There, at the end of the aisle, I saw an open freezer case. Being the adventuresome {nosey} shopper that I am, I took a peek. Lo and behold, inside the freezer case were countless packages of wild caught Alaskan coho salmon. Now I know, not everyone gets excited with a wild caught salmon discovery, but I certainly was.
We really enjoy wild caught salmon but at its exorbitant price, we hadn’t enjoyed any in a long time. I was almost afraid to look at the price. My Honey picked up one package and flipped it over. YES!!! Two beautiful fillets were less than $8.00. I had the entree! It was going to be Roasted Salmon with Leek, Shiitake, and Arugula Salad. Perfect!! See?! Sometimes being nosey has its rewards. 🙂
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Roasted Salmon with Leek, Shiitake & Arugula Salad
Ingredients
- 24 ounces salmon fillets with skin on around 6 oz. each
- 5 ounces of Arugula
- 2 leeks white and light-green parts only, halved lengthwise, rinsed well and thinly sliced
- 8 ounce shiitake mushrooms stem edge trimmed off and the rest sliced 1/8 inch thick (we use the stem and slice it into pieces)
- 1 medium lemon
- 5 Tablespoons extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- Balsamic glaze - we have one from Gia Russa
Instructions
- Position a rack in the center of the oven and heat the oven to 450 F. Line a large rimmed baking sheet with foil. Spray the foil with vegetable spray.
- In a medium bowl toss the mushrooms, leeks, 3 Tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper.
- Finely grate the zest from the lemon. In a small bowl mix the zest with 1 teaspoon salt and 1/4 teaspoon pepper.
- Arrange the salmon skin side down on the enter of the baking sheet and use 1 Tablespoon of olive oil to rub on both sides of the salmon. 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 fillets finish cooking before the vegetables, transfer them to a plate and brush them lightly or drizzle with balsamic glaze. Continue to roast the vegetables until tender, 3 to 5 more minutes.
- Combine the arugula and roasted vegetables in a large bowl. Squeeze 2 Tablespoons from the lemon onto the vegetables and toss to combine. Season to taste with salt, pepper, the rest of the olive oil and a dash more lemon juice. Divide the mixture among four plates and top each salad with a piece of fish and serve.
Notes
- It was just the two of us for dinner so we made two fillets but the full amount of arugula salad. The left over salad is still delicious the next day.
- Adapted from Fine Cooking Magazine recipe issue 95 - Roasted Salmon with Shiitake, Leek & Arugula Salad.
Nutrition
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Daniela says
April 30, 2019 at 11:33 pmWish I had this roasted salmon salad for dinner right now! It sounds so super delicious :). And you pics are mouthwatering good! Thanks so much for sharing :).
Jagruti Dhanecha says
April 29, 2019 at 3:07 amThis salad looks amazing, packed with texture, flavours and refreshing. Perfect as a side dish for many dishes.
Saima says
April 28, 2019 at 11:03 pmI don’t like salmon much but my family LOVES it. They would be absolutely delighted with this recipe as they are always asking me to make salmon this or that and I’m always looking up salmon recipes on the net because of my sons’ love for it!
Amanda Mason says
April 28, 2019 at 12:47 pmOh my goodness – what an amazing recipe! I’m loving all these ingredients! Perfect for a weekend special dinner with the hubby! Loving every aspect of this recipe!
Amanda says
April 27, 2019 at 9:45 pmWhat a beautiful and delicious way to enjoy salmon during these spring months, and it’s a nice twist on your typical salmon dishes. This will definitely be on our rotation. Thanks for sharing!
Analida Braeger says
April 26, 2019 at 6:28 pmThe caramelization on this salmon is so nice! I can see the fat just glistening on it … and my mouth is watering ! 🙂 Thanks for sharing
Leanne | Crumb Top Baking says
April 25, 2019 at 10:58 amIt sounds like this amazing recipe was just meant to be! We love salmon in our house. My hubby doesn’t eat any seafood, except salmon, so I prepare it often. And arugula is also a favourite of my hubby’s, so I guess I’ll be making this for date night some time soon!
Denise says
April 25, 2019 at 6:55 amYou have two of my favorite things to eat….salmon and arugula! I saw some fresh arugula at my grocery store now I have to get some shiitake mushrooms and leeks. I can’t wait to give this a try!
Kylie | Midwest Foodie says
April 23, 2019 at 11:46 amI am always looking for new salmon recipes and this is definitely going on the menu next week. Thanks for a great recipe!
Elaine Benoit says
April 23, 2019 at 8:15 amI love salmon and your fish looks perfectly cooked. I also love arugula and can imagine what it lends to this fresh and delicious salad!!
Lois Christensen says
April 23, 2019 at 7:58 amMy husband’s favorite meal. He loves salmon and would love this lighter version too!
Veena Azmanov says
April 22, 2019 at 11:39 pmI love your recipe and the love you have for your loved ones. Cant wait to make this for my family too.
Gloria | Homemade & Yummy says
April 22, 2019 at 9:21 pmSalmon is such a great protein. Everyone in my family loves it. This recipe sounds amazing. I think it would be perfect for entertaining too. Love the combination of leeks and mushrooms.
Lori | The Kitchen Whisperer says
April 22, 2019 at 7:02 pmYou must have read my mind as I was looking for a new salmon recipe! Loving the fact that his is made on a sheetpan and how easy it is! This looks delish!
Aleta says
April 22, 2019 at 5:08 pmThis looks amazing!!! I love the easy prep and cleanup plus that balsamic glaze looks incredible! If you ever find out about the arugula being an aphrodisiac, you’ll have to let me know!
Denay DeGuzman says
November 21, 2018 at 10:16 pmAhhh…this roasted salmon looks divine! I love that it’s perfectly paired with a bright crisp arugula salad.
Dan Zehr says
November 21, 2018 at 9:27 amSalmon is one of the favorites in my family. Your recipe is one of the best that I have ever seen. I would like to eat it every day!
Jay Joy says
November 20, 2018 at 10:35 pmI love the easy clean up, the easy preparation! My husband would literally kiss me so hard for this. We are getting salmon from our friends in New Zealand in a month or so. It isn’t readily available where I live. I can’t wait to whip this up for the hubby in time for Christmas!
Marisa Franca says
November 21, 2018 at 6:03 amHello!! Well, my Hubby always wants the salmon fixed like this. And we’ve also made it on the grill while the shiitake and leeks are roasting in the oven. We then combine everything. But believe me — one pan and one meal is a real treat!! Have a wonderful week.
Karyl Henry says
November 20, 2018 at 6:56 pmOh this salmon looks divine! I don’t eat salmon nearly enough, but it is so good for you and I’m trying to eat more. I love this very simple preparation too
Mahy Elamin says
November 20, 2018 at 2:44 pmThe salmon looks so delicate and juicy. It’s such a good idea to cook a delicious recipe for lunch. Good colors and all the ingredients I like.
Claudia Lamascolo says
November 20, 2018 at 2:32 pmI could eat arugula everyday and Salmon! I love them both especially added to a salad this is calling my name and I will make this after the holidays!
Alexis says
September 29, 2018 at 9:05 pmThis salad looks amazing! What a great weekend dinner meal, light but so yummy.
Kylee from Kylee Cooks says
September 28, 2018 at 7:30 pmI love simple dishes like this. The more hands-off I can be with cooking, the more hands-on I can be with wine!
Veena Azmanov says
September 28, 2018 at 5:02 pmAh ha.. can you make salmon any better and wow. I love salmon and this dish with leeks and shitake really sounds wonderful. So simple and easy – I love salmon in salads so this is my kinda dinner
Jenni LeBaron says
September 28, 2018 at 2:31 pmI could eat salmon several times a week and be a happy girl! This salad looks wonderful and I like that you’ve paired it with a really simply flavored dressing so that the flavors of the salmon shine through best!
Catherine says
September 28, 2018 at 9:18 amWhat a beautiful dish, Marisa! This meal looks marvelous and I know my family would absolutely love it! XO
Dan Zehr says
September 28, 2018 at 6:47 amThis tasty, easy and colorful Roasted Salmon with Leek, Shiitake, & Arugula Salad is calling my name! I was always a fan of salmon and I am pinning this recipe for later!
Mahy Elamin says
September 28, 2018 at 6:14 amOh God, what a beautiful salad! My family loves salmon, so it’s the perfect recipe for us. That looks mighty tasty! I can not wait to try it. Yum!
Claudia Lamascolo says
September 27, 2018 at 3:29 pmArugula is my favorite nutty flavored green. Salmon is our favorite fish because of the high omega in it and love the health part of it. I sure love those mushrooms in this and your combination of fantastic flavors.. I just wished you lived closer!
Denise says
April 2, 2018 at 12:54 pmThis looks perfect for spring! Can’t wait to try it!
Marisa Franca says
April 2, 2018 at 3:49 pmThank you, Denise. I’m sure you’ll enjoy it.
Nellie Tracy says
April 2, 2018 at 11:35 amEasy prep and easy cleanup for a delicious and healthy meal? Yes please!
Marisa Franca says
April 2, 2018 at 11:38 amI agree, Nellie! Love easy and tasty.
Gloria @ Homemade & Yummy says
August 17, 2017 at 11:13 amLots of great flavours happening here. We love salmon, and I for some weird reason love chopping leeks. Don’t ask me why…but I do. This is a perfect dinner salad….with a glass of wine!!
Marisa Franca says
August 19, 2017 at 8:26 amOh, absolutely!! The glass of wine tops it off. Light and delicious for a summer evening. Do you have a wine you prefer? Have a great weekend.
Nicoletta @sugarlovespices says
April 6, 2016 at 3:45 amBeautiful dish Marisa! The flavors well compliment each other and it looks so pretty. You’re right, though, it is not only good, but good for you!
Marisa Franca says
April 6, 2016 at 9:01 amThank you Nicoletta! I could eat seafood every night! Buona settimana!
KariAnne Wood says
April 1, 2016 at 11:04 amMarisa,
You should make up recipes for Blue Apron! This sounds absolutely DELICIOUS!!!!!
Happy day friend!
karianne
Marisa Franca says
April 1, 2016 at 1:11 pmWell, if we lived close to each other — you and family would get lots of goodies. Have a great weekend.
Ciao Chow Linda says
March 29, 2016 at 10:19 pmA beautiful and healthy dish. I never think to cook with leeks, except when I’m making soup. Must try this recipe.
Marisa Franca says
March 30, 2016 at 7:19 amHello Linda! I know — until I made this recipe I didn’t use leeks much and I really like them. Let me know how you like the recipe. Buona settimana!
Chiara says
March 29, 2016 at 4:54 pmwhat a delicious recipe Marisa, can’t wait to try !Un abbraccio
Marisa Franca says
March 30, 2016 at 7:18 amGrazie Chiara!! If you like bitter greens, like my mamma and papà, you’ll love the easy recipe. Un abbraccio and buona settimana.
nagi.maehashi@gmail.com says
March 29, 2016 at 4:37 pmDon’t you love that dinners can evolve like that??? That’s exactly how I cook! Lemons on special – so I stocked up and I’m making lemon this and lemon that. I love this flavour combo here, and I really love that you roasted this salmon! Sharing!!
Marisa Franca says
March 30, 2016 at 7:15 amHi Nagi!! I know you’ve been on a cooking marathon – this is easy to make and you can sit and enjoy a glass of wine while it roasts 🙂
Rosemary @anitalianinmykitchen.com says
March 29, 2016 at 3:09 pmI love salmon Marisa and I am always looking for a new way to prepare it. Looks and sounds amazing.
Marisa Franca says
March 30, 2016 at 7:14 amThank you Rosemary. Let me know how you like it — I know Italians love the peppery taste of arugula ( my parents loved any bitter type green) as well as the taste of salmon.
Simply Suzannes at Home says
March 29, 2016 at 12:49 pmGood morning Marisa!
I hope you and your family had a beautiful Easter! Your sweet comment made my day!!
Your baked salmon dish sounds and looks amazing! I love how the leeks look like pretty confetti on the baking sheet. And most of all – I’m always a big fan of one dish meals. My husband and I eat salmon at least 3 times a week. I will certainly have to give this a try!!
Have a great week!!
Sending hugs,
Suzanne
Marisa Franca says
March 30, 2016 at 7:12 amHi Suzanne! If you like salmon, as we do, I’m sure you and your hubby will like this recipe. If you aren’t a fan of arugula you can substitute baby spinach. We have grown to love arugula and it holds up well to the hot veggies. Can’t wait to see what you’ve been up to. Sending hugs back!
Lisa at celebrate creativity says
March 29, 2016 at 9:00 amHi Marisa, Hmmmm. Why can’t I ever get my salmon to look this delicious?
Beautiful photo. Lovely (and mouth-watering) styling.
Hope you have a wonderful week.
Marisa Franca says
March 30, 2016 at 7:08 amThank you Lisa! I’m sure your salmon is scrumptious. Hope you’re having a great week too!!
Jovina Coughlin says
March 29, 2016 at 8:17 amWhat a delicious way to prepare salmon. I like to cook salmon often so now I have a new recipe to try. Excellent photos.
Marisa Franca says
March 30, 2016 at 7:07 amThank you Jovina! Nice part is if you have a big enough sheet pan you can make the recipe for a crowd 🙂