Honey-Dijon Salmon with Mushroom, Celery & Parmesan Salad

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 1 lb salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags 500 g
  • ¼ cup olive oil 60 mL
  • ½ tsp lemon zest 2 mL
  • 3 tbsp lemon juice 45 mL
  • ⅛ tsp each salt and pepper 0.5 mL
  • ½ lb mushrooms, thinly sliced 250 g
  • 4 celery stalks, thinly sliced (leaves reserved)
  • ½ cup shaved Parmesan cheese (about 1 oz/30 g) 125 mL

Directions

  • Step 1

    Cook salmon according to seafood steamer bag instructions.

  • Step 2

    Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.

  • Step 3

    Divide salad onto 4 serving plates; garnish with reserved celery leaves and Parmesan. Serve salmon alongside.

Tip

A mandoline slicer is helpful for thin, even mushroom and celery slices. For wide Parmesan shavings, use a vegetable peeler to shave pieces from a cheese wedge.

Nutrition Facts

  • Nutrition Description Per serving (¼ recipe):
  • Calories 400
  • Fat 28 g
  • Saturated Fat 6 g
  • Carbs 11 g
  • Sugar 4 g
  • Protein 28 g
  • Cholesterol 65 mg
  • Fibre 2 g
  • Sodium 910 mg