Honey-Dijon Salmon with Mushroom, Celery & Parmesan Salad

4
Easy
Dinner

Characteristics

High Calcium Without gluten Without nuts Under 30 minutes

Nutritional Facts Per Serving

400
Calories
28 g
Protein
11 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 28 g
    • Saturated fat  6 g
  • Cholesterol 65 mg
  • Sodium  910 mg
  • Carbs 11 g
    • fiber  2 g
    • Sugar  4 g
  • Protein 28 g

Ingredients

  • 1 lb (500 g) salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags
  • ¼ cup (60 mL) olive oil
  • ½ tsp (2 mL) lemon zest
  • 3 tbsp (45 mL) lemon juice
  • 1/8 tsp (0.5 mL) each salt and pepper
  • ½ lb (250 g) mushrooms, thinly sliced
  • 4 celery stalks, thinly sliced (leaves reserved)
  • ½ cup (125 mL) shaved Parmesan cheese (about 1 oz/30 g)

Method

  1. Cook salmon according to seafood steamer bag instructions.
  2. Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.
  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.

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