Sheet Pan Salmon with Wild Mushrooms and Leeks

Sheet pan suppers are a busy cook’s best friend. Everything roasts together on a single pan, making kitchen prep and cleanup super easy. This one is elegant enough for an impromptu dinner party—doubled for 4—or a romantic dinner for two.

• 1½ cups thinly sliced leek, white and pale green parts, washed well

• 4 ounces wild mushrooms, such as shiitake, oyster, or chanterelles, trimmed and thinly sliced

• 6 fresh thyme sprigs

• 2 tablespoons extra virgin olive oil, plus more for drizzling

• Salt and freshly ground black pepper

• Two (5 to 7 ounce) coho, sockeye, or king salmon   fillets, pin bones removed 

• 2 tablespoons unsalted butter, softened

• 1 small  garlic clove, grated

• ½ teaspoon finely grated lemon zest

• Crusty bread for serving

Preheat the oven to 300°F with a rack in the center position. Place a sturdy baking sheet in the oven while it preheats.

In a medium bowl, combine the leek, mushrooms, thyme, and oil. Season with salt and pepper. Spread the mixture into an even layer on the preheated baking sheet.

Transfer the pan to the oven and bake, stirring the vegetables once or twice, until the mushrooms and leeks are tender, about 15 minutes.

Drizzle the salmon with oil and season with salt and pepper. Add the salmon to the baking sheet and roast until it is just opaque in the center (125°F on an instant-read thermometer) and the vegetables are tender, 10 to 15 minutes, depending on thickness of the fillet.

While the salmon and vegetables are baking, in a small bowl, combine the softened butter, garlic, lemon zest, and a pinch of salt and pepper.

Spoon small dollops of the garlic-lemon butter over the salmon and vegetables, allowing it to melt. Transfer to 2 plates and serve immediately.

Salmon and wild mushrooms are a classic flavor combination that pair especially well with medium-bodied fruity reds, such as Burgundy or a light sangiovese.

Get creative with the compound butter and add a pinch of red pepper flakes, grated ginger, chopped tarragon, or any other aromatic flavorings.

Fold leftover salmon, mushrooms, and leeks into pappardelle or fettuccine with a touch of cream for a luxurious next-day dinner.

The lemon-garlic butter adds silky richness but for a heart-healthy alternative, use a drizzle of olive oil in place of the butter.