Pan-seared Salmon
with creamy leek and mushroom sauce plus roast potatoesCalories
:
579 kcalProtein
:
29.1g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Celery
- Milk
- Fish
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 sachet(s)
Demi-Glace
(Contains: Celery)
110 grams
Creme Fraiche
(Contains: Milk)
150 grams
Mushrooms
1 unit(s)
Leek
1 unit(s)
Shallot
500 grams
Baby Potatoes
5 grams
Parsley
200 grams
Salmon Fillet
(Contains: Fish)
1 sachet(s)
Garlic & Herbs
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2424 kJ
Energy (kcal)579 kcal
Fat31.6 g
of which saturates12.8 g
Carbohydrate45.4 g
of which sugars17.2 g
Dietary Fiber34.4 g
Protein29.1 g
Cholesterol80 mg
Salt2.3 g
Trans Fat0.1 g
Potassium1018.9 mg
Calcium126 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork-tender, 25-35 mins.
2
- Roughly chop mushrooms.
- Trim leek and halve lengthways. Thinly slice widthways.
- Halve, peel and chop shallot into small pieces.
- Roughly chop parsley (stalks and all).
3
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Remove from the pan and cover to keep warm.
4
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add mushrooms, leeks, and shallot.
- Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.
5
- Add creme fraiche, demi-glace, a splash of water, and garlic herb mix.
- Cook until slightly reduced, 1-2 mins.
- Stir through half the parsley.
6
- Divide potatoes and fish between plates.
- Pour over sauce and scatter over any remaining parsley.
