Mar 11, 2012

Roasted Salmon with Potatoes and Mushrooms

I know that health concerns should be a more important part of my dietary choices, and I'm moving slowly in that direction. It's just that many dishes/foods that are healthy don't always taste very good. And I have a difficult time forcing myself to eat foods that don't taste very good on any kind of regular basis. Anyway, here is a dish that is both healthy and delicious. Plus it's made largely in a single dish. The recipe comes from Real Simple. I particularly like the accompanying sauce.

1 pound small new potatoes (about 10), halved
8 ounces button mushrooms
3 tablespoons olive oil
kosher salt and black pepper
1 1 1/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
2 tablespoons fresh flat-leaf parsley, chopped

Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes. Push the vegetables to the edges of the pan and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving. Serves 4.