Honey-Dijon Salmon with Mushroom, Celery & Parmesan Salad

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 lb (500 g) salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags
  2. ¼ cup (60 mL) olive oil
  3. ½ tsp (2 mL) lemon zest
  4. 3 tbsp (45 mL) lemon juice
  5. 1/8 tsp (0.5 mL) each salt and pepper
  6. ½ lb (250 g) mushrooms, thinly sliced
  7. 4 celery stalks, thinly sliced (leaves reserved)
  8. ½ cup (125 mL) shaved Parmesan cheese (about 1 oz/30 g)


  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.