One-Pan Sesame Salmon With Shiitake Mushrooms
Recipe type: Seafood
Yield: Serves 2
  • 1 tablespoons soy sauce
  • 2 teaspoons minced fresh ginger or ginger juice
  • 2 teaspoons freshly-squeezed lemon juice
  • 4 ounces (2 cups) thinly-sliced shiitake mushrooms
  • 2 salmon fillets, preferably wild (5 ounces each; 1 inch thick)
  • Kosher salt
  • 1 teaspoons toasted-sesame oil
  • 1/2 teaspoon black sesame seeds
  • A heaping 1/2 cup (1 ounce) pea shoots or microgreens
  1. Preheat oven to 400°F. Cut out two 11-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open. Arrange on a half-sheet pan.
  2. Whisk together soy sauce, ginger, and lemon juice in a small mixing bowl, add the mushrooms and toss to coat. Divide evenly among 2 parchment pieces, arranging mixture on one side of each crease. Lay a salmon fillet on top of each of the piles of mushrooms. Season each fillet with 1/8 teaspoon salt and drizzle with sesame oil. Fold parchment over ingredients; folding overlapping pleats to seal.
  3. Bake for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap and top with sesame seeds and pea shoots.
I used an assortment of microgreens, as my market didn't have pea shoots in stock, but have tried it with both and both are excellent. To make gluten-free, use gluten-free soy sauce or tamari.
Recipe by A Modest Feast at