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.
- 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
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.
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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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
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
Fold leftover salmon, mushrooms, and leeks into pappardelle or fettuccine with a touch of cream for a luxurious next-day dinner.
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.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.