Sheet Pan Salmon with Wild Mushrooms and Leeks

Sheet Pan Salmon with Wild Mushrooms and Leeks
Photo by Julia Gartland

Sheet pan suppers are a busy cook’s best friend. Everything roasts together on a single pan, making kitchen prep and cleanup super easy. This one is elegant enough for an impromptu dinner party—doubled for 4—or a romantic dinner for two.

Sheet Pan Salmon with Wild Mushrooms and Leeks | Sitka Salmon Shares

Active time: 25 min
Total time: 35 min
Serves: 2


Ingredients

  • 1½ cups thinly sliced leek, white and pale green parts, washed well
  • 4 ounces wild mushrooms, such as shiitake, oyster, or chanterelles, trimmed and thickly sliced
  • 6 fresh thyme sprigs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 portion coho, sockeye, or king salmon (12 to 14 ounces), pin bones removed
  • 2 tablespoons unsalted butter, softened
  • 1 small garlic clove, grated
  • ½ teaspoon finely grated lemon zest
  • Crusty bread for serving

Directions

PREP VEGETABLES AND SALMON

Preheat the oven to 300°F with a rack in the center position. Place a sturdy baking sheet in the oven while it preheats. 

In a medium bowl, combine the leek, mushrooms, thyme, and oil. Season with salt and pepper. Spread the mixture into an even layer on the preheated baking sheet. Make room for the salmon and add it to the pan, skin side down. Drizzle the salmon lightly with oil and season with salt and pepper.

BAKE

Transfer the pan to the oven and bake, stirring the vegetables once or twice, until the salmon is just opaque in the center (125°F on an instant-read thermometer) and the mushrooms and leeks are tender, 20 to 25 minutes, depending on thickness of the fillet.

MAKE THE COMPOUND BUTTER

While the salmon and vegetables are baking, in a small bowl, combine the softened butter, garlic, lemon zest, and a pinch of salt and pepper.

FINISH AND SERVE

Spoon small dollops of the garlic-lemon butter over the salmon and vegetables, allowing it to melt. Transfer to 2 plates and serve immediately.

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Pro Tips

Pair it Up

Pair it Up

Salmon and wild mushrooms are a classic flavor combination that pair especially well with medium-bodied fruity reds, such as Burgundy or a light sangiovese.  

Level it Up

Level it Up

Get creative with the compound butter and add a pinch of red pepper flakes, grated ginger, chopped tarragon, or any other aromatic flavorings.

Change it Up

Change it Up

Fold leftover salmon, mushrooms, and leeks into pappardelle or fettuccine with a touch of cream for a luxurious next-day dinner.

Lighten it Up

Lighten it Up

The lemon-garlic butter adds silky richness but for a heart-healthy alternative, use a drizzle of olive oil in place of the butter.


Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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