Salmon Fillet with Mushroom Saute
Place the salmon fillet on the bay leaves in a lightly oiled ovenproof dish. Brush with olive oil and season with salt and black pepper.
Bake at 220°C | 425F | gas 7 for 10-12 minutes. Drain off any juices and reserve.
Meanwhile fry the shallots and mushrooms in a little olive oil until the onion is softened and just starting to brown.
Add the white wine and the reserved juices and reduce by half.
Remove the bay leaves from under the fish just before serving and pour the mushroom sauce over the baked salmon just before serving.
Serve garnished with chopped parsley and lemon wedges.