Sheet pan salmon with mushroom arugula salad

Instructions:

1. Whisk ¼ cup soy sauce, 2 tablespoons lemon juice, 4 teaspoons maple syrup, 1 tablespoon mirin, 1 tablespoon unseasoned rice vinegar, and 2 teaspoons grated ginger together in bowl; set aside.

2. Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Cut 1 pound assorted mushrooms into 1½-inch pieces. Toss mushrooms, 2 tablespoons vegetable oil, ½ teaspoon table salt, and ½ teaspoon pepper together in large bowl. Sprinkle 4 salmon fillets all over with remaining ½ teaspoon salt and ½ teaspoon pepper. Place salmon skin side down in center of prepared pan, arranging fillets 1 inch apart. Arrange mushrooms around salmon.

3. Broil until salmon is well browned and centers of fillets register 125 degrees, 8 to 12 minutes, rotating sheet halfway through cooking.

4. Combine 5 cups baby arugula; ½ cup walnuts, toasted and chopped; and ¼ cup raisins in large bowl. Add broiled mushrooms and half of soy sauce mixture and toss to combine. Transfer salad to large platter. Place broiled salmon on top of salad. Drizzle remaining soy sauce mixture over salmon. Serve immediately.

Sheet Pan Salmon with Mushroom Arugula Salad from America’s Test Kitchen 

Serves: 4

Ingredients:

¼ cup soy sauce

2 tablespoons lemon juice

4 teaspoons maple syrup

1 tablespoon mirin

1 tablespoon unseasoned rice vinegar

2 teaspoons grated fresh ginger

1 pound assorted mushrooms, cut into 1½-inch pieces

2 tablespoons vegetable oil

1 teaspoon table salt, divided

1 teaspoon pepper, divided

4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick

5 ounces (5 cups) baby arugula

½ cup walnuts, toasted and chopped

¼ cup raisins