Recipe courtesy of Michele Urvater

Baked Salmon Fillets and Vegetables

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
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2 salmon fillets, each about 8 ounces

Salt and freshly ground black pepper

2 tablespoons butter

1 small carrot and 1 small stalk celery, each peeled and grated

4 large mushroom caps. thinly sliced

2 scallions, cut into 3 inch julienne

1/4 cup heavy cream, fish stock or lemon juice


  1. Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.