Place the salmon fillet on the bay leaf in a lightly oiled ovenproof dish, brush with oil, season with salt and black pepper. Bake until almost done and 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 leaf 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.
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