Nutrition Facts

Servings:
1
Amount Per Serving:
300 g

Calories

619

Protein:
38.6 g
Total Carbohydrates:
5.8 g
Sugar:
3.3 g
fibre:
Total Fat:
48.4 g
Saturated:
29.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1450 mg

Baked Salmon w Sauteed Mushroom & Brussels

Simple and delicious. I always leave the skin on because just under the skin is where all the good stuff is. The fat, the DHA and omega 3s. It’s also bloody tasty, especially when it’s crispy. If you want to reduce the calories on this, get rid of the skin and go easy on the oil when sautéing the mushrooms and Brussels.

Serves

forksvg 1

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 10min

Ingredients

  • 1 salmon fillet (skin on)
  • drizzle olive oil
  • 2 tbs coconut oil
  • 1 tsp turmeric
  • 1 tsp smokey paprika
  • handful brussel sprouts - roughly chopped
  • handful brown mushrooms - roughly chopped

Method:

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  1. Pre-heat oven to 180 degrees C
  2. Place the salmon in a baking tray lined with baking paper, drizzle some olive oil and season. Pop into the oven
  3. Heat the coconut oil in a fry pan on low heat and add the brussels
  4. Add the turmeric and smokey paprika
  5. After 5 minutes add the chopped mushrooms (add more coconut oil if needed)
  6. Cook on a low heat for a further 5 minutes or until mushrooms and brussels are softened
  7. Season
  8. After 8-10 mins (depending on size of fillet) remove from the oven and allow to rest for 2 minutes
  9. Remove the veggies from the pan and transfer to a mixing bowl
  10. Flake the salmon into the bowl and combine
  11. Season and serve