Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3164 / 760
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 chickenstockcube in it. Rinse the pakchoi and chop it into quarters lengthwise. Slice the zucchini into french fries.
2 Bake salmon
Place the salmonfillet 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 chickenstock, cream, salt and pepper. Simmer for 3-4 min. Finally fold in the Parmesan.
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 pakchoi and the zucchini with a pinch of salt. Fry for 2-3 min until the vegetables are nicely golden and slightly softened.
Divide the salmon, the creamy mushroom sauce and the greens among plates. Serve immediately.