Salmon with Creamy Mushrooms

Name: Salmon with Creamy Mushrooms and Greens
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 250 Grams of Mushroom; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 30 Grams of Parmesan; 100 ML of Water; 1 Pieces of Chicken stock cube; 2 Tbsp of Olive oil; 200 ML of Cooking cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 3 Pieces of Baby pak choi; 2 Pieces of Small zucchini; 1 Tbsp of Olive oil; 1 Tsp of Salt

and Greens

Low-carb, yet so creamy and satisfying!

146 Reviews

Cals 760 · Prot 50 · Carbs 22 · Fat 53

Low Carb

30 min

Low-carb, yet so creamy and satisfying!

146 Reviews

Cals 760 · Prot 50 · Carbs 22 · Fat 53

Low Carb

Ingredients

Salmon

Skin-on salmon fillet 6*

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 4*

30 Grams

Water

100 ML

Chicken stock cube 4*5*9*15*

0.5 Pieces

Olive oil

2 Tbsp

Cooking cream 4*

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

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3164 / 760
Fats (g)	53.4
of which saturated (g)	24.7
Carbohydrates (g)	22
of which sugars (g)	8.9
Fibers (g)	4.5
Proteins (g)	50.4
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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 stock, cream, salt and pepper. Simmer for 3-4 min. Finally fold in the Parmesan.

4 Combine

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

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.