Salmon Fillet with Mushroom Saute

0
Average: 0 (0 votes)
(0 votes)
Salmon Fillet with Mushroom Saute
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
626
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie626 kcal(30 %)
Protein81.52 g(83 %)
Fat25.57 g(22 %)
Carbohydrates11.27 g(8 %)
Sugar added0 g(0 %)
Roughage2.87 g(10 %)
Vitamin A84.64 mg(10,580 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.94 mg(94 %)
Vitamin B₂1.95 mg(177 %)
Niacin49.95 mg(416 %)
Vitamin B₆3.02 mg(216 %)
Folate114.76 μg(38 %)
Pantothenic acid7.24 mg(121 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂9.48 μg(316 %)
Vitamin C19.81 mg(21 %)
Potassium2,381.4 mg(60 %)
Calcium124.55 mg(12 %)
Magnesium124.67 mg(42 %)
Iron6.44 mg(43 %)
Zinc3.53 mg(44 %)
Saturated fatty acids3.89 g
Cholesterol218.68 mg

Ingredients

for
2
Ingredients
2 skinless Salmon fillet (200 g each)
2 bay leaves
2 cups button Mushrooms (sliced thinly)
½ shallot (finely chopped)
extra-virgin olive oil
2 tablespoons dry white wine
Sea salt
freshly ground Black pepper
1 tablespoon flat leaf parsley (chopped)
1 lemon (cut into wedges)
How healthy are the main ingredients?
Mushroomparsleyshallotolive oillemon

Preparation steps

1.
Place the salmon fillet on the bay leaves in a lightly oiled ovenproof dish. Brush with olive oil and season with salt and black pepper.
2.
Bake at 220°C | 425F | gas 7 for 10-12 minutes. Drain off any juices and reserve.
3.
Meanwhile fry the shallots and mushrooms in a little olive oil until the onion is softened and just starting to brown.
4.
Add the white wine and the reserved juices and reduce by half.
5.
Remove the bay leaves from under the fish just before serving and pour the mushroom sauce over the baked salmon just before serving.
6.
Serve garnished with chopped parsley and lemon wedges.