A luxurious lunch or dinner that doesn’t even feel like diet food! At around 430 kcals per portion, it’s a little higher than most meals on the Fast 800, but not as much as it tastes.
• 60g kale
• Rapeseed oil in a spray bottle
• Olive oil in a spray bottle
• 25g of butter
• 250g of chestnut mushrooms
• 4 cloves of garlic
• 2 fillets of salmon
• 2 slices of lemon
• 3 sage leaves, finely chopped
• A few springs of parsley, finely chopped
• Salt and pepper
1. Preheat the oven to 150 degrees Celsius.
2. First prepare the kale by removing any stalks so you have 60g of leaves. Spread on a baking tray, spray with a small amount of olive oil and sprinkle with salt. Toss the kale around so it's all evenly coated and then set the baking tray to one side for now.
3. Wash and chop the mushrooms. Peel and crush the garlic cloves, leaving them whole. Melt the butter in a frying pan, add the garlic, mushrooms, salt, and freshly ground black pepper to taste. Fry the mushrooms until they are golden, adding the sage a few minutes before they are done.
4. Once the mushrooms are cooked, remove from the pan and place on a heated plate and cover so they stay warm. Remove the cloves of garlic and discard.
5. Put the kale in the oven to cook.
6. Place the salmon in the mushroom pan on a medium heat skin side up and sear for 1 minute on each side apart from the skin. Spray the skin with a little rapeseed oil and sprinkle with sea salt then rotate the fillet so it is skin side down for the rest of the cook time. This will depend on the size of your fillet, but about 3-4 minutes is normally about right. The skin should be golden and crispy when done.
7. Your kale should be done at the same time as the salmon, so check it is crisp but still green and remove from the oven.
8. Plate up the mushrooms, place the salmon skin side up on top then arrange the kale around the outside. Sprinkle the chopped parsley on top and serve with a slice of lemon!