Baked Salmon with Lemon-Mushroom Sauce

Since I promised more recipes that weren’t unhealthy or junk food, I wanted to go with something healthy and quick to make.  I know the majority of people don’t have 90 minutes to spend to cook a meal on weeknights.

Salmon has always been my favorite fish.  It has a unique taste that is powerful, but definitely not overly fishy.  I usually decide on making salmon when I am a little bit tired of the usual meat/chicken meals, but want something a little more thrilling than a vegetable dish.

After reading a few gluten-free recipe books that contained very few meals under 10 ingredients, these easy-to-make entrees with closer to 5 ingredients (instead of 15-20) are a breath of fresh air.  I would be very surprised if most people didn’t already have the majority of the ingredients for this salmon dish at home;  I personally only had to go and pick up the actual fish and the fresh mushrooms.  Talk about an easy shopping list!

Seasoning the Salmon Fillet

Seasoning the Salmon Fillet

Sliced Mushrooms w/Lemon and Earth Balance

Sliced Mushrooms w/Lemon and Earth Balance

Baked Salmon Just Out of the Oven

Fresh Outta the Oven!

Salmon with Lemon-Mushroom Sauce on Top

Pouring the Lemon-Mushroom Sauce On!

Eating the Gluten-Free Baked Salmon

Tracking Towards My Mouth…mmmmmm

The Recipe

Ingredients (serves two):

  • Two (6 oz.) salmon fillets
  • 1 cup fresh mushrooms, sliced
  • 2 tablespoons Earth Balance (or regular butter)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice from one lemon
  • One tablespoon olive oil

Directions:

1.  Preheat oven to 400 degrees.

2.  Season the salmon fillets with the salt and pepper.

3.  Cook the salmon in the preheated oven for 18-20 minutes.  The salmon is done when it flakes easily when pierced by a fork.  Set aside momentarily.

4.  Cook the mushrooms in the olive oil on medium heat in a skillet.

5.  When the mushrooms are beginning to brown, reduce heat to low and add the Earth Balance/butter and lemon juice.  Once the butter is warm (a few minutes), remove from heat.

6.  Pour the lemon-mushroom sauce on the baked salmon fillets.

7.  Serve!

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