Roasted Salmon with Asparagus and Shimeji Mushrooms

This soy sauce and maple syrup infused salmon is served over a bed of asparagus and topped with shimeji mushrooms to create a gourmet dinner everyone will love!

Prep Time15

Cook Time15

Course: dinner

Cuisine: asian, Japanese

Keyword: asparagus, roasted salmon fillets, shimeji mushrooms

Servings: people

Calories: 427kcal

Ingredients

For the salmon:

4 salmon fillets
1/4 cup soy sauce
1/4 cup maple syrup

For the asparagus and mushrooms:

1 lb. (450g) asparagus
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 inch piece of ginger , grated
2 tablespoons unsalted butter , melted
2 tablespoons oil
6 oz. (170g) shimeji mushrooms base cut, stalks separated
1 tablespoon fresh chives , chopped

Instructions

The salmon.

Combine the soy sauce and maple syrup in a sealable bag. Add the salmon fillets inside and coat them evenly. Seal the bag and refrigerate for at least 6 hours.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the salmon fillets (discard the marinade) and roast for 9-12 minutes, until caramelized. The exact roasting time depends on the thickness of the fish,.

The asparagus and mushrooms.

Cut the asparagus into equally sized spears. Slice any leftover bits into small pieces and set aside.
In a small bowl, mix together the soy sauce, maple syrup, vinegar, and ginger. Add the melted butter and whisk well until emulsified. Set aside.
Heat the oil in a skillet over high heat and add the asparagus spears. Saute for about 2 minutes until cooked through but still firm. Transfer to the plate.
Add the mushrooms and reserved asparagus pieces to the same skillet and cook for 1 minute. Add the soy sauce mixture and cook for 1 minute more. Stir to coat the mushrooms and asparagus thoroughly.
To serve, arrange the bed of asparagus spears on the plate. Place the salmon fillet on asparagus and top with the mushroom mixture. Spoon the sauce over the salmon and sprinkle with chives.

Nutrition