Cut the salmon fillets into 8 pieces.
Wash the lemon and grate off the peel and reserve it for the mushrooms. Squeeze the lemon and trickle the juice over the salmon pieces and season with salt and pepper.
Butter a piece of baking paper large enough to enclose the salmon. Place the salmon on the baking paper. Wrap to form a parcel and place in the Varoma dish.
Place water into TM bowl, and place Varoma dish into position. Cook for 15minutes at Varoma temperature on speed 1.
Turn the salmon over carefully and place vegetables on Varoma tray. Cook for another 15minutes at Varoma temperature on speed 1. After the cooking time has elapsed, keep the salmon and vegetables warm in the oven or a food warmer.
Clean and dry the TM bowl. Peel the shallots and place into TM bowl and chop for 3 seconds on speed 6.
Add butter and mushrooms and cook for 3 minutes at 100ºC on Reverse + speed soft.
Add white wine, cream and cream cheese and cook for 8minutes at 100ºC on Reverse + speed soft.
Serve the salmon with sauce and vegetables, garnish with chopped parsley and lemon slices.