Pan Roasted Salmon with Potatoes and MushroomsFeatured by Balletto in the Pinot Noir Wine Club.
1 pound small new potatoes (about 10), halved
8 oz. button mushrooms
3 Tbs. olive oil
Kosher salt & black pepper
One 1-1/4 lb. piece skinless salmon fillet
1 Tbs. red wine vinegar
1 Tbs. whole grain mustard
1 tsp. honey
2 Tbs. fresh flat-leaf parsley, choppen
Heat oven to 400 degrees Fahrenheit. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 Tbs. of the oil, and 1/2 tsp. each of salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes. Push the vegetables to the edges of the pan and place the salmon in the center. Season with 1/4 tsp. each of salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 Tbs. of oil, and 1/4 tsp. each of salt and pepper. Drizzle over the salmon and vegetables before serving.