Thinly slice the onion, slice the mushrooms, and cut the zucchini into 1cm rounds.

Pat the salmon dry, cut into bite-sized pieces, season with salt and pepper, and coat with flour.

Heat butter in a pan over medium heat, add the salmon, and cook for 2 minutes on each side until browned. Push salmon to the side and add onion, mushrooms, and zucchini. Cook until the onion softens.

Add the white cream ingredients, stir, and simmer with a lid on low heat for 7-8 minutes.