Salmon with Mushroom Sauce
This Salmon with Mushroom Sauce recipe tops four oven-roasted fillets with a creamy, herby shiitake mushroom sauce for an easy Whole30 compatible dinner. Serve with a side of your favorite veggies.
Servings: 4
Ingredients
For the salmon
- 4 salmon fillets about 5 ounces each
- Olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the mushroom sauce
- 3 tablespoons ghee
- 2 cups shiitake mushrooms sliced
- 1 shallot minced
- 2 garlic cloves minced
- ¼ cup vegetable stock
- 1 cup full-fat canned coconut milk
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh parsley chopped
Instructions
For the salmon
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place salmon fillets on parchment paper and brush tops with olive oil. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bake salmon for about 14 to 16 minutes, or until fish is cooked to 145 degrees in center of the thickest part.
For the mushroom sauce
- While salmon is cooking, heat 3 tablespoons ghee in a medium skillet over high heat. Once heated, add minced shallot and garlic cloves. Stir, cooking for about 1 minute.
- Add sliced shiitake mushrooms, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon cracked black pepper. Reduce heat to medium-high and cook mushrooms for about 7 to 10 minutes.
- Carefully pour ¼ cup vegetable stock into the skillet and stir mushrooms until liquid is absorbed.
- Reduce heat to medium and stir in 1 cup full-fat coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.
- Plate salmon with sides of your choice, like 10-Minute Garlicky Green Beans, and spoon sauce onto fish. Serve.
Notes
- Shiitake mushrooms are my preference for their meaty texture, but this sauce is forgiving. Cremini, button, or a wild mushroom blend will all work well if that's what you have on hand.
- Ghee keeps this Whole30 compatible, but if you're not following that protocol, butter is a fine swap.
- Be sure to use full-fat canned coconut milk here, not the light version. The higher fat content is what gives the sauce its body without any dairy.
- Vegetable stock helps deglaze the pan, adding a little more savoriness. You can just use water, if needed, or a splash of wine if you're not doing Whole30.
- Looking for a side dish? 10-Minute Garlicky Green Beans come together in the same amount of time as the salmon and pair well with the rich sauce.
- You can also sub the fresh for dried parsley. The general rule of thumb is to replace 1 tablespoon fresh herbs with 1 teaspoon dried. In this case, if you use dried parsley, use 2 teaspoons and add it into the mushrooms with the dried oregano, salt and pepper.