Pair roast salmon with a simple pan sauce for a fabulous meal in minutes. If you don't want to open a bottle of wine, a flambé with brandy would be great, too.
4 garlic cloves, roughly chopped
½ brown onion, minced
4 cups Swiss brown mushrooms, halved
4 cups baby spinach
¼ cup white wine
salt and pepper, to season
4 salmon fillets, around 250g each
juice of ½ a lemon
Heat oven to 200C (180C fan-forced). Heat a large frying pan over medium heat and add the butter. Fry the garlic and onion until it is fragrant and lightly browned. Increase the heat of the pan to high, add the mushrooms and stir well.
The mushrooms will absorb the butter. Continue to fry the mushrooms for about 10 minutes, stirring occasionally, until they are brown and release the absorbed butter back into the pan. Add the spinach and toss until wilted. Move the spinach and mushrooms to one side of the pan and pour the white wine directly onto the other side. When the wine boils, mix everything together. Season well with salt and pepper.
Place the salmon fillets skin-down on a sheet of baking paper on a baking sheet. Season well with salt and pepper and roast the salmon for eight minutes. Remove the entire baking paper to a serving plate and pour over the mushroom and spinach mixture. Squeeze over the lemon juice and serve.
Serve with my lemon pepper pumpkin.
Adam's tip You don't need two ovens to make both of these dishes for one dinner. Just cook the pumpkin first and keep it warm while the salmon cooks.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.