Asian ginger salmon with oven-baked mushrooms
From the foundersAlexander Eriksson·Founder & CEO
Oven-baked salmon fillet topped with a rich marinade of ginger, garlic and soy sauce. Served on a generous bed of sautéed mushrooms and baby spinach.
Ingredients
2 servings
- 500 gSalmon fillet
- 250 gButton mushrooms
- 130 gBaby spinach
- 200 gRomantica vine tomatoes
- 3 mskJapanese soy sauce
- 1.5 mskGrated fresh ginger
- 2 klyftorCrushed garlic
- 1 mskRapeseed oil
- 1 stFreshly squeezed lime juice
How to make it
- 1
Preheat the oven to 200 degrees.
- 2
Mix the Japanese soy sauce, grated ginger, crushed garlic and lime juice in a small bowl to make the marinade.
- 3
Quarter the mushrooms and halve the vine tomatoes. Put them in an ovenproof dish with half the oil, salt and pepper.
- 4
Place the salmon fillets on top of the vegetables. Drizzle the marinade evenly over the fish.
- 5
Bake in the middle of the oven for about 12-15 minutes until the salmon has a core temperature of 48-52 degrees.
- 6
Quickly sauté the baby spinach in the rest of the oil in a hot pan until it has just wilted. Serve the salmon and the oven-baked vegetables on the bed of spinach.
Kitchen tips
- Add a little flaky sea salt just before serving to lift the flavours.
- The salmon is at its tastiest and juiciest if it is not overbaked, so keep an eye on the oven during the last few minutes.
AI-generated content. Always verify ingredients and allergen information yourself.
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