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Parmesan Vegetables with Poached Salmon

  • Cooking time20 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Parmesan Vegetables with Poached Salmon


  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine cheese, garlic powder, onion and zucchini in large bowl; set aside.
  2. 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.
  3. 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.
  4. 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.