Roasted Salmon with Shiitake, Leek & Arugula Salad

Roasted Salmon with Shiitake, Leek & Arugula Salad
Photo by Scott Phillips


  • 1 medium leek, white and light-green parts only, halved lengthwise, rinsed well, and sliced 1/8 inch thick
  • 4 skinless salmon fillets, 6 to 8 oz. each
  • 1 medium lemon
  • ½ lb. shiitake mushrooms, stemmed and sliced ¼ inch thick
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 lightly packed cups (3 oz.) baby arugula

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment. In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Finely grate the lemon zest. In a small bowl, mix the zest with 1 tsp. salt and 1/4 tsp. pepp...

View full recipe at Fine Cooking


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