Salmon with Creamy Mushrooms

and Greens

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Clean and slice the mushrooms. Peel and chop the shallots and garlic. Grate the Parmesan. Boil the measured water and dissolve the chicken stock cube in it. Rinse the pak choi and chop it into quarters lengthwise. Slice the zucchini into french fries.

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2 Bake salmon

Place the salmon fillet into a lined or oiled oven dish, skin side up. Bake for 10 min. Once cooked, remove and discard the skin (it should peel off easily). Sprinkle the salmon with salt and pepper and drizzle with olive oil. Bake for 5-10 min further until juicy and slightly pink in the middle.

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3 Make mushroom sauce

Meanwhile, heat a pan over a high heat with a drizzle of oil. Fry the mushrooms for 7-8 min until browned. Reduce the heat to medium-low and add the shallots and garlic. Cook for 2 min further. Add the chicken stockcreamsalt and pepper. Simmer for 3-4 min. Finally fold in the Parmesan.

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4 Combine

Pour the mushroom sauce over the cooked salmon. Cover the dish lightly to keep it warm.

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5 Fry greens

Wipe the pan clean and return it to a medium heat with a drizzle of oil. Once hot, add the pak choi and the zucchini with a pinch of salt. Fry for 2-3 min until the vegetables are nicely golden and slightly softened.

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6 Serve

Divide the salmon, the creamy mushroom sauce and the greens among plates. Serve immediately.

Tips for fussy eaters

Serve with pasta or mashed potatoes. If mushrooms aren't a favourite, prepare a simple cream sauce for them.

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Low-carb, yet so creamy and satisfying!

Cooking Time: 30 min

Cals 712 · Prot 48 · Carbs 16 · Fat 49

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp

Mushroom sauce

Mushroom 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Parmesan 30 Grams
Water 100 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Cooking cream 200 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Greens

Baby pak choi 3 Pieces
Small zucchini 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp

Low-carb, yet so creamy and satisfying!

Cooking Time: 30 min

Cals 712 · Prot 48 · Carbs 16 · Fat 49

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Clean and slice the mushrooms. Peel and chop the shallots and garlic. Grate the Parmesan. Boil the measured water and dissolve the chicken stock cube in it. Rinse the pak choi and chop it into quarters lengthwise. Slice the zucchini into french fries.

photo

2 Bake salmon

Place the salmon fillet into a lined or oiled oven dish, skin side up. Bake for 10 min. Once cooked, remove and discard the skin (it should peel off easily). Sprinkle the salmon with salt and pepper and drizzle with olive oil. Bake for 5-10 min further until juicy and slightly pink in the middle.

photo

3 Make mushroom sauce

Meanwhile, heat a pan over a high heat with a drizzle of oil. Fry the mushrooms for 7-8 min until browned. Reduce the heat to medium-low and add the shallots and garlic. Cook for 2 min further. Add the chicken stockcreamsalt and pepper. Simmer for 3-4 min. Finally fold in the Parmesan.

photo

4 Combine

Pour the mushroom sauce over the cooked salmon. Cover the dish lightly to keep it warm.

photo

5 Fry greens

Wipe the pan clean and return it to a medium heat with a drizzle of oil. Once hot, add the pak choi and the zucchini with a pinch of salt. Fry for 2-3 min until the vegetables are nicely golden and slightly softened.

photo

6 Serve

Divide the salmon, the creamy mushroom sauce and the greens among plates. Serve immediately.

Tips for fussy eaters

Serve with pasta or mashed potatoes. If mushrooms aren't a favourite, prepare a simple cream sauce for them.

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp

Mushroom sauce

Mushroom 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Parmesan 30 Grams
Water 100 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Cooking cream 200 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Greens

Baby pak choi 3 Pieces
Small zucchini 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
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