Créé avec l’IA
Salmon, Mushroom and Tomato Egg Skillet
40 min 466 kcal par portion Moyen
Ingrédients
4 Portions
- Salmon fillet, cubed500 g
- Mushrooms, sliced400 g
- Tomatoes, chopped400 g
- Carrots, thinly sliced300 g
- Onion, diced150 g
- Garlic, minced12 g
- Butter20 g
- Large eggs4 large eggs
- Lemon100 g
- Fresh parsley, chopped10 g
- Salt4 g
- Black pepper2 g
Instructions
- 1
Pat the salmon cubes dry. Season them with approximately half of the salt and black pepper.
- 2
Melt half of the butter in a large, deep skillet over medium-high heat. Add the salmon and sear for 2–3 minutes, turning gently, until lightly browned but not fully cooked. Transfer the salmon to a plate.
- 3
Add the remaining butter to the skillet. Add the diced onion and sliced carrots, then cook for 5–7 minutes, stirring occasionally, until the onion is soft and the carrots begin to become tender.
- 4
Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until their released moisture has mostly evaporated and the mushrooms are lightly browned.
- 5
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- 6
Add the chopped tomatoes and the remaining salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and form a chunky sauce.
- 7
Return the salmon and any accumulated juices to the skillet. Gently fold the salmon into the vegetables and cook for 2 minutes.
- 8
