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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1/2 tsp
each salt and paprika
2 mL
1/4 tsp
pepper
1 mL
1
pork tenderloin (approx. 1 lb/500 g), trimmed
1 tbsp
honey Dijon dressing
15 mL
1 tsp
vegetable oil
5 mL
1/4 cup
apple juice
60 mL
1
red apple, cored and cut into thin wedges
1 clove
garlic, minced
1 tbsp
fresh thyme
15 mL
4
1/8-in. (3 mm) thick slices Double Cream Brie Log

Method

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.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
230
Fat:
9 g
Saturated Fat:
3 g
Carbs:
11 g
Fibre:
1 g
Cholesterol:
85 mg
Protein:
27 g
Sodium:
480 mg