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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein20% · 49g
Carbs29% · 70g
Fat51% · 55g
11g
Fiber
1290mg
Sodium
4.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
80th pctl
More protein than 80% of 1,474 meals
Protein density
4.9g /100cal
Leaner than 54% of meals
vs Seafood average
30% heavier
This990
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Onion
Button Mushrooms
Cream Cheese
Garlic
Farro
Parmesan Cheese
Mushroom Stock Concentrate
Panko Breadcrumbs
Cheese Roux Concentrate
Sage
Salmon
Cooking Oil
Olive Oil
Butter
Salt
Black Pepper
How to make it
1
In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook, uncovered, until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
2
Wash and dry produce.Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3
Meanwhile, halve, peel, and finely chop onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half.Melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden brown and toasted, 3-4 minutes. Transfer to a plate.Pat salmon* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook salmon (skin side down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
4
Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown). Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.Use pan used for salmon.
5
Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion.Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes.Remove from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.
6
Place whole salmon atop farrotto.
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In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook, uncovered, until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
2
Step 2
Wash and dry produce.Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3
Step 3
Meanwhile, halve, peel, and finely chop onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half.Melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden brown and toasted, 3-4 minutes. Transfer to a plate.Pat salmon* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook salmon (skin side down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
4
Step 4
Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown). Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.Use pan used for salmon.
5
Step 5
Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion.Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes.Remove from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.
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Salmon & Creamy Mushroom Farrotto (HelloFresh's Salmon & Creamy Mushroom Farrotto: 990 calories, 49g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 990 calories with 49 g of protein, representing about 50 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
990Calories
49gProtein
70gCarbs
55gFat
11gFiber
1290mgSodium
Daily calorie contribution50% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Salmon & Creamy Mushroom Farrotto?
Salmon & Creamy Mushroom Farrotto contains 990 calories and 49 g of protein per serving, portioned as HelloFresh's Salmon & Creamy Mushroom Farrotto: 990 calories, 49g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Salmon & Creamy Mushroom Farrotto?
Salmon & Creamy Mushroom Farrotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
❓ Frequently asked questions
How many calories are in Salmon & Creamy Mushroom Farrotto?+
Salmon & Creamy Mushroom Farrotto has 990 calories per serving, with 49g protein, 70g carbs, 55g fat.
Is Salmon & Creamy Mushroom Farrotto high in protein?+
Yes. It delivers 49g of protein per serving, which we count as high-protein.
How long does Salmon & Creamy Mushroom Farrotto take to make?+
About 10 minutes, rated easy difficulty, and it serves 2.
Does Salmon & Creamy Mushroom Farrotto list its allergens?+
HelloFresh does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
How much does Salmon & Creamy Mushroom Farrotto cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Salmon & Creamy Mushroom Farrotto work for?+
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