Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Shrimp | 100g cooked | 99 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3 lb) side of salmon, skinned, pinbones removed, rinsed and patted dry
- sea salt, to taste
- ground pepper, to taste
- 2 tbsp vegetable oil
- 1½ lbs peeled and deveined shrimp, rinsed and patted dry
- 1 cup low sodium, gluten-free chicken stock
- 1 lb Swiss cheese such as Emmenthaler, grated
- 1 tbsp chopped fresh chives
Directions
Preheat oven to 350°F.
Season salmon with salt and pepper on both sides.
Rub fish all over with a tablespoon of the vegetable oil and place in a baking dish.
Bake for 20 minutes.
Meanwhile, season the shrimp with salt and pepper and toss with remaining oil.
After salmon has baked for 20 minutes, remove from oven and scatter with the shrimp.
Return to oven and cook for another 10 minutes or until the shrimp are cooked through and no longer translucent.
Meanwhile, prepare the sauce.
Bring the chicken stock to a simmer over medium heat in a medium-size pan.
Whisk in the grated cheese, allowing it to melt into the stock, making a sauce.
Pour sauce over salmon and shrimp, sprinkle with chives and serve immediately.