Summer Salmon with Wild Mushrooms and Leeks

A few weeks ago, I posted a delicious scallop with parsnip and chive puree recipe, and I meant to share the accompanying salmon recipe the following week, but then things got crazy. And even though I'm calling this is a summer salmon, you can definitely make it well into leaf raking season.

For the salmon and wild mushrooms for 2 people, you'll need the following:
Salmon: 2 6-oz. salmon fillets salt and pepper 2 tbsp unsalted butter PAM cooking spray
Mushrooms and Leeks: 4 oz mushroom blend (baby bella, shitake and oyster) 1 tbsp unsalted butter 1 leek sliced 1 tbsp evoo
To cook the salmon, preheat your oven to 400 degrees. Coat a baking dish in PAM cooking spray. Season each salmon fillet with salt and pepper, and place into the baking dish. Put 1 tbsp of unsalted butter on top of each salmon fillet. Cook for 20 minutes.

While the salmon is cooking, cook the leeks, mushrooms, unsalted butter and extra virgin olive oil together over medium-high heat until softened. 

Remove the salmon from the oven and serve over the wild mushroom and leek mixture and enjoy!


Salmon has become one of my favorite types of fish to cook and I love pairing it with new sides! What new combinations have you been coming up with lately? I'd love to hear about them!