Italian Creamy Salmon with Mushrooms, Tomatoes & Lemon Rice

Italian Creamy Salmon with Mushrooms, Tomatoes & Lemon Rice 

Serves: 4

The Salmon

• 2kg / 4lb salmon, cut into portions

• 100g soft butter

• 20g garlic, minced

• 5g black pepper

• 10g salt

The Sauce

• 2 onions, finely diced

• 120g mushrooms, sliced

• 10g garlic, minced

• 100g cherry tomatoes, halved

• 30g dried tomatoes, chopped

• 80g spinach

• 200g cooking cream

• 30g Parmesan, grated

• 5g black pepper

• 5g salt

• Juice of 1 lemon

• 1 tsp turmeric

Lemon Rice

• 200g rice

• 200ml vegetable broth

• 3g lemon zest

• 5g salt

• 10g butter

• Vegetable oil

Instructions

1. Mix the soft butter with garlic, salt, and pepper. Score the salmon portions and rub the butter mixture all over. Sear in a hot pan with vegetable oil for 3–4 minutes per side until golden and nearly cooked through. Set aside.

2. In the same pan, sauté the onions until golden. Add the mushrooms and garlic and cook until the mushrooms are golden and any moisture has evaporated.

3. Add the cherry tomatoes and dried tomatoes and cook for 2–3 minutes until they start to soften and burst.

4. Stir in the turmeric, then pour in the cooking cream. Add the Parmesan, salt, pepper, and lemon juice. Simmer for 3–4 minutes until the sauce thickens slightly.

5. Stir in the spinach and let it wilt into the sauce.

6. Return the salmon to the pan and spoon the sauce over the top. Cook for a further 3–5 minutes until the salmon is cooked through.

7. For the lemon rice: cook the rice in vegetable broth with butter, lemon zest, and salt until fluffy and fragrant.

8. Serve the salmon and sauce over the lemon rice.

Nutrition (per serving, est.): ~620 cal | 52g protein | 32g fat | 28g carbs | 3g fibre