Parmesan Vegetables with Poached Salmon
![]()
Cooking time20 min![]()
Prep time10 min![]()
ServingsPortions 4
Ingredients
- 1/4 cup (60 mL) grated Pecorino Romano cheese
- 1/4 tsp. (1 mL) garlic powder
- 1 small onion, sliced into 1/4-inch (6 mm) rings
- 3 zucchini and/or yellow squash, cut into 1/4-inch (6 mm) slices (about 3-1/2 cups/875 mL)
- 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
- 1 cup (250 mL) fat free reduced sodium chicken broth
- 4 salmon fillets (about 4 oz./125 g ea.)
- 1/2 tsp. (2 mL) grated lemon peel
- 1/4 tsp. (1 mL) salt
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Combine cheese, garlic powder, onion and zucchini in large bowl; set aside.
- Melt Becel® Buttery Taste margarine in large nonstick skillet over medium heat and cook vegetables in a single layer, turning once, until tender and golden, about 10 minutes, working in batches if needed. Remove from skillet and keep warm.
- Add salmon fillets, chicken broth, grated lemon peel, along with any remaining cheese mixture in bowl, to same skillet, sprinkle with salt, and cook covered until salmon flakes with a fork, about 6 minutes. Remove salmon to serving platter. Reduce liquid by half.
- To serve, arrange vegetables on salmon, then drizzle with sauce. Season, if desired, with freshly ground black pepper and lemon wedges.
*Becel® Gold in Quebec.
