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!
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
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.