1 (6 ounce) can mushrooms, drained
1 (2 ounce) can mushrooms, sliced
1 1/2 tablespoons olive oil
1 tablespoon dried basil
2 cloves garlic, crushed
3 tablespoons dried rosemary, crushed
2 tablespoons dried oregano
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon dried dill weed
1 pound salmon fillets
In a medium saucepan, combine mushrooms, mushrooms, olive oil, basil, garlic, rosemary, oregano, basil, oregano, rosemary, oregano, dill weed, fish flakes, seasoning packets, salt and pepper. Cook over medium heat, stirring occasionally, until mushrooms are tender and fish flakes easily with a fork. Reduce heat to medium-low. Cover, remove from heat and let stand for 10 minutes. Remove fillets and place in shallow dish. Let stand for 5 minutes.