Roasted Salmon with Mushrooms and Spinach

PUBLISHED: 09:58 19 May 2014 | UPDATED: 10:28 19 May 2014

Salmon on a bed of spinach and mushroom.
Photo: Angela Sharpe

Salmon on a bed of spinach and mushroom. Photo: Angela Sharpe Copy:

Archant © 2009

You can use a mix of wild mushrooms instead of brown ones, but don’t choose ones that will overpower the flavour of the salmon or spinach.

Serves six

Light olive oil

6 salmon fillets

Salt and freshly ground pepper

Preheat the oven to 180C/

gas mark 4

Heat the oil in an ovenproof pan, add the fillets, flesh side down, and cook until sealed, just a few minutes. Turn the fillets over, season with salt and pepper and transfer to the oven to cook for a further 4 to 5 minutes depending on the size.

The salad

250g young spinach leaves

4 tbsp light olive oil

1 clove garlic, crushed

450g brown or field mushrooms, halved or sliced

Salt and freshly ground pepper

½ tsp chopped fresh thyme leaves

1 tbsp chopped flat-leaf parsley

½ tsp chopped chives

1 Placed the washed spinach leaves in a large bowl. Then in a sauté pan or heavy-based pan, heat the oil and cook the mushrooms over a hot heat until they begin to release their juices, adding the garlic for the last couple of minutes.

2 Once the mushrooms are cooked remove the pan from the heat, season and add the herbs. Pour the hot mushrooms and some of the juices over the spinach.

3 Then to assemble: serve the warm spinach salad on individual plates with a piece of salmon on the top.

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