Dijon roasted salmon with white wine and mushrooms

I made a delicious and (as usual) really easy dinner tonight. Roasted salmon, Israeli couscous with peas and tiny mozzarella ball salad with fresh basil and garlic.

Here are the recipes:

Roasted salmon

2 tbs. olive oil
2 lb. salmon
1 thinly sliced lemon
1 C. sliced mushrooms
1 thinly sliced onion
2 tbs. Dijon mustard
1 C. white wine
kosher salt and ground pepper to taste
fresh rosemary if you have it (not totally necessary)

Preheat oven to 435. Drizzle 1 tbs. of olive oil into the bottom of a casserole pan. Add onions and mushrooms (and rosemary sprigs if you have it). Lay salmon over vegetables and spread Dijon over salmon. Lay lemon slices over fish and drizzle last tablespoon of olive oil and a good pinch of kosher salt and pepper. Add 1 C. of white wine to bottom of pan and roast for 15-18 minutes.

Mozzarella salad- There's not much of a recipe, simply purchase fresh small mozzarella balls and drain before using. In a bowl, add drained mozzarella, finely chop 2 cloves of garlic (or use 2 cubes of frozen garlic). Drizzle 1 tbs. of olive oil over the mozzarella, add a pinch of kosher salt and pepper, and chiffonade (slice into thin strips) 2 large leaves of fresh basil. Cover until ready for eat.

This salad tastes best when you let it sit for at least an hour so the garlic and basil has time to sit with the mozzarella.