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.
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Roasted Salmon with Leek, Shiitake & Arugula Salad
Salmon and vegetables are roasted in one pan to keep cleanup easy. The roasted leek and shiitake are mixed into the arugula wilting the greens. A dressing of fresh lemon juice, olive oil, kosher salt and freshly ground pepper finishes the dish.
Ingredients
- 4 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
- Serving Size: 4
- Calories: 736
- Sugar: 4
- Sodium: 479
- Fat: 38
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 82
- Cholesterol: 195
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