Baked Salmon with Vegetables, Mushroom Sauce and Seafood

Ingredients

• 1 kg Salmon fillet with skin (Cut in half if too thick, keep the skin)
• 4 c. à soupe Olive oil (To grease the dish and the vegetables)
• 80 g Butter (Divided: 50 g for the herbed butter, 30 g for cooking the vegetables)
• 2 c. à soupe Fresh parsley (Finely chopped, mixed into the herbed butter)
• 2 gousses Garlic (Crushed, to incorporate into the herbed butter if no parsley ready)
• 1 Lemon (Thinly sliced, inserted into the salmon incisions)
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• ¼ c. à café Espelette pepper or chili flakes (Optional, adjust to taste)
• 500 g Green asparagus (Trim the tips, keep the rest for possible broth)
• 1 tête moyenne Broccoli (Separate into florets)
• 2 Zucchini (Cut into sections about 4 cm)
• 150 g Button mushrooms (Cleaned and sliced)
• 50 g Pink mushrooms (Sliced, add colour and flavour)
• 1 c. à soupe Fresh basil (Chopped, to add to sauces)
• 150 g Squid (rings) (Thawed, dried)
• 150 g Peeled shrimp (Thawed, dried)
• 200 ml Whole milk cream (For both sauces)
• 100 g Sweet corn kernels (Drained, for the mushroom sauce)
• 1 c. à soupe Spicy sauce (type Sriracha) (Optional, for the seafood sauce)

Instructions

1. Preheat the oven and prepare the dish

   Preheat the oven to 200 °C. Brush the oven‑proof dish with 2 c. à soupe olive oil over the entire surface.

   Time: PT5M

   Temperature: 200°C

2. Prepare the salmon

   Pat the salmon fillet dry with paper towels. Make 3 to 4 shallow incisions on the flesh side of the fillet. Mix 50 g softened butter with the chopped parsley, crushed garlic, salt and pepper. Brush the salmon with this herbed butter, then slide the lemon slices into the incisions. Salt, pepper and lightly sprinkle with Espelette pepper.

   Time: PT10M

3. Cook the salmon

   Place the salmon, skin side down, in the prepared dish. Bake for 25 minutes until the flesh is opaque and flakes easily.

   Time: PT25M

   Temperature: 200°C

4. Cut the vegetables

   While the salmon cooks, trim the asparagus tips, separate the broccoli into florets and cut the zucchini into 4 cm pieces. Clean and slice the mushrooms (button and pink).

   Time: PT10M

5. Blanch the green vegetables

   Bring a large pot of salted water to a boil. Drop the asparagus, broccoli and zucchini for 8‑10 minutes, then drain and plunge immediately into ice water to stop cooking.

   Time: PT10M

6. Sauté the green vegetables

   Heat 2 c. à soupe olive oil and 30 g butter in a large skillet over medium‑high heat. Add the blanched vegetables, season with salt, pepper and a pinch of mild chili. Sauté for 5 minutes until lightly browned.

   Time: PT5M

7. Prepare the mushroom sauce

   In a saucepan, melt 20 g butter, add the sliced mushrooms and sauté for 3 minutes. Pour in 100 ml cream, add the corn, season with salt and pepper and let simmer for 2 minutes until thickened.

   Time: PT5M

8. Prepare the seafood sauce

   In another small saucepan, heat 1 c. à soupe olive oil. Add the squid and shrimp, season with salt, pepper and Espelette pepper, then sauté for 3‑4 minutes over high heat. Stir in 100 ml cream and 1 c. à soupe spicy sauce, let reduce for 2 minutes.

   Time: PT5M

9. Plating and serving

   Remove the salmon from the oven and let rest for 5 minutes. Arrange the salmon in the centre of the dish, surrounded by the sautéed vegetables. Generously drizzle mushroom sauce over the salmon and vegetables, then add the seafood sauce over the mushrooms or serve on the side according to preference.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

6 g