Pieces of salmon with button mushrooms

• 100g salmon fillet
  50g button mushrooms, sliced
  ½ shallot, finely chopped
  Extra virgin olive oil
  1 bay leaf
  sea salt and ground black pepper
  1tsp of flat leaf parsley, chopped
  ½ lemon cut into wedges.
  
  
  
  
  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 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.