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